Main Photogallery

PHOTO STORY: MY MOM’S BREAD

My name is Aytunuk, and I am a third-year journalism student at Osh State University. This year, I celebrated New Year’s with my parents in our village in Alay. During the winter holidays, I had the opportunity to bake bread with my mother. This experience went beyond just a routine family activity; it was a profound moment that highlighted the love and dedication of a mother. The aroma of freshly baked bread filled our home, evoking memories of my childhood and the simple, joyful life in the village. For me, bread will always symbolize my mother, as her homemade bread represents the love and unity of our family.

White Flour: My mother began preparing the dough early in the morning, always wearing a white scarf to keep her hair from falling into the mix.

Ingredients: Flour, milk, yeast, mutton fat, and salt were all set, ready to be transformed into dough.

First Photo: My mother starts kneading the dough.

Second Photo: Milk is carefully measured and added to the flour. Every ingredient is used in just the right amount, and the more the dough is kneaded, the more elastic it becomes.

Kneading the dough requires significant effort.

First Photo: The fire is lit in the tandoor. Bread baked over dung coals has an unparalleled taste.

Second Photo: The dough rises over three hours.

Each portion of the dough, weighing between 350-400 grams, is shaped into balls with precise hand movements.

To ensure the dough rises evenly during baking, we gently beat it. From the dough prepared by my mother, we made 19 loaves of bread and 8 small flatbreads.