Honest answer? This is not simple, because to authentically bake that kind of bread, you'd need the "tandir". No, it's not like Punjabi or Indian traditional tandoors, those are similar yet different. Uzbek one's pronounced similar to "thunder" and it's made of special clay, you really can't order one in some pottery shop here in the US.
Some restaurateurs have managed to ship fragmented oven pieces all the way from there to clay them back together here. I reckon only a few authentic tandirs exist in the West, and most of them are on the east coast.
Your best bet for getting bona fide Uzbek bread is to ask someone traveling from Uzbekistan to bring you some. Anything else is not guaranteed not to be a pale attempt at a replica. And ask natives, not tourists without a clue - there's a wide variety - Samarkand and Tashkent bread can differ in size, tenderness, texture and taste, Ferghana valley recipes may include goat milk products that may completely change everything about it.
alt Hacker News
Honest answer? This is not simple, because to authentically bake that kind of bread, you'd need the "tandir". No, it's not like Punjabi or Indian traditional tandoors, those are similar yet different. Uzbek one's pronounced similar to "thunder" and it's made of special clay, you really can't order one in some pottery shop here in the US.
Some restaurateurs have managed to ship fragmented oven pieces all the way from there to clay them back together here. I reckon only a few authentic tandirs exist in the West, and most of them are on the east coast.
Your best bet for getting bona fide Uzbek bread is to ask someone traveling from Uzbekistan to bring you some. Anything else is not guaranteed not to be a pale attempt at a replica. And ask natives, not tourists without a clue - there's a wide variety - Samarkand and Tashkent bread can differ in size, tenderness, texture and taste, Ferghana valley recipes may include goat milk products that may completely change everything about it.