
One baker recalls watching his mother making the lavash as a youth in Kurdistan, and then offers us a taste of sheermal, a sweet bread flavored with a saffron-like flour and baked in a traditional tandoor oven. Unlike the naan, of which the bakers churn out between 7000 and 8000 daily, the sheermal is a special treat and is only made once a week. In contrast, the lavash production uses about 1 ton of white flour daily - all of which is procured from the local Kiwi market, Norway's Safeway analog.
And it's not just the Kurds or Arabs that come to Zagros to buy bread: in recent years, more and more Norwegians are stopping by.
Loose Naan/Lavash recipe: White flour, milk, egg, yellow, baking powder, sugar, water, kalonji (black sesame) seeds
Open six days a week (except Friday). Bakers come in 8am, 8pm daily.