In rural Egypt, the center of every home and hovel is it's ancient, mud brick oven. Though using it is harder than you think.

Twice a week the women work late into the night, preparing up to 80 loaves of bread. The next morning they lay them out in the sun to rise. They carve three small handles into each loaf – a tradition that dates back to ancient times.

Egypt has virtually no trees, so anything that burns is in great demand. It can take up to two hours of constant work to heat the stove. By 9AM it’s already 100 degrees outside – inside is even hotter – and filling up with smoke.

It’s more complicated than it looks.

You have to get the stove just hot enough – for long enough - to bake all of the bread, without wasting a single stick of fuel. But no matter how careful they are, the grain subsidy isn’t nearly enough to feed a typical Egyptian family, so they’re always looking for ways to make a couple of bucks on the side.

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Category: Travel

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