Prep 1 hr 45 mins
Cook 25 mins
This recipe is from week 18 of my food blog, Travel by Stove. I am attempting to cook one meal from every nation on Earth, and Azerbaijan is my 18th stop. This tandoori bread recipe comes from Feride, who blogs at AZCookbook.com. Of course you can never really duplicate a recipe like this without a tandoori oven, but this bread is still pretty tasty.
- 2 1⁄4 teaspoons dry active yeast
- 1 1⁄2 cups warm water
- 1 teaspoon salt
- 3 cups bread flour, plus extra for kneading
- 1 egg yolk, for brushing
- 1 teaspoon poppy seed
- Mix the yeast with the water and let stand for a few minutes. Then sift the flour with the salt into a large bowl. Gradually add the water and yeast and mix with your hand until the dough forms a ball.
- Turn out onto a lightly floured surface. Knead the dough for 8 to 10 minutes, or until it is smooth. Put it in a large bowl and cover, then let it rise in a warm spot until doubled (this typically takes 1 to 1 1/2 hours).
- Punch down and turn out onto a lightly floured surface. Stretch the dough until it is an oblong shape, then with a rolling pin roll it until it is about 1/2 inch thick. Transfer to a greased or non-stick baking sheet and let stand for another 15 minutes.
- Cut crosshatches in the top of the dough, about four in either direction. Brush with the beaten egg yolk (I mixed mine with a little bit of water to make it easier to work with) and sprinkle with poppy seeds.
- Bake in a preheated oven at about 400 degrees for 20 to 25 minutes, until golden on top.