Baking and breaking bread

When I was in Taji, I had a rare opportunity to participate in a portion of Iraqi life. Two-thirds of the base happens to be occupied by the Iraqi Army and to support the Iraqi Dining Facilities, there are two Iraqi bakeries. My escorts in Taji frequent one of those bakeries, so we swung by to get a bag of Iraqi bread. The Iraqi bakers apparently love it when Americans stop by which doesn't happen very often, so I was immediately enlisted in the baking process...complete with pictures. On this day, they were baking a particular type of Iraqi bread that is football shaped with pointier ends, about 3 inches by 6 inches, and like pita bread or naan, but slightly more puffy and soft. It is baked in a large wood-fired brick oven and the bakers put it in and remove it with a long paddle that can hold 10 or so pieces of bread along its length. That's the part I got to help with - putting in and pulling out the bread. Once the bread is removed from the oven on the long paddle, you push it off by hand across the tile work surface and it drops into a waiting bin. Like all fresh breads, the warm bread is VERY good. On my previous trip to the IZ, one of the Iraqi interpreters showed me that one way to eat this particular bread is to slice it open along the side (like a pita) and put slices of cheese inside. No cheese this time though. After baking for a while and posing for a bunch of pictures with our new friends (between being handed tons of free bread), we paid for a full bag and headed out. After the trip, I emailed the pictures back to the Taji team so they can print a few and take them back to the bakery. Another once-in-a-lifetime experience for me to remember!