By Laman Ismayilova
The program features the Oghuz-Sheki road in the northwest part of Azerbaijan, where Azerbaijan's IDPs sell freshly baked bread.
Tandir is a traditional firewood oven. Shafiga Musayeva says that she sprays salt water on the bread before baking. This way of baking retains moisture and makes the baking process better.
Azerbaijani people can’t really imagine their national cuisine without homemade bread, including tandir, lavash, and shirinchorek.
Each of them is different in shape, size, taste and smell. Tandir bread is usually preferred over others on special occasions, such as weddings, birthday parties and holiday celebrations.
The bread cooks in the inside of the hollow which has been plastered in surroundings. Bread is cooked by attaching on walls of tandir. The bread is also prepared like fragile bread and kept for a long time.