A woman rolls out bread dough.
Making bread with hot, burnt soil is one of Chentsa's specialties. Local people call this bread korja. Making this bread requires a lot of time, effort, and resources. Necessary material include dried soil, wood, and straw. Bread-makers must start burning the soil very early in the morning in order to have time to cook several batches of bread: sometimes up to twenty or thirty loaves in one
Read All
