Baku Bread (Bakı Çörəyi) — Fragrant thick-crusted Azerbaijani oven bread

• 500 gbread flour (plus 20 g for dusting)
• 330 mlwater (lukewarm, 35–38°C)
• 7 ginstant yeast (1 standard packet)
• 10 gfine sea salt (about 1 3/4 tsp)
• 8 ggranulated sugar (about 2 tsp)
• 15 mlsunflower oil (about 1 tbsp, plus 5 ml for the bowl)
• 6 gnigella seeds (about 2 tsp)
• 6 gsesame seeds (about 2 tsp)
• 1egg yolk (from 1 large egg)
• 10 gall-purpose flour (optional, for extra crust blistering when sprinkled in the steam tray)

Instructions

1. 1

   Combine the flour, instant yeast, sugar, and salt in a large bowl and whisk for 20 seconds to distribute everything evenly. Add the lukewarm water and sunflower oil, then mix with a sturdy spoon until a shaggy dough forms and no dry flour remains.

2. 2

   Knead the dough for 8 minutes by hand on a lightly floured surface, or 6 minutes in a stand mixer on medium-low speed, until it becomes smooth and elastic. The dough should feel tacky but not wet; if it smears on the counter, knead in 10 g extra flour, then rest the dough 5 minutes and continue kneading.

3. 3

   Lightly oil a bowl with 5 ml sunflower oil and place the dough inside, turning once to coat. Cover tightly and let rise at 24–27°C for 60–75 minutes, until the dough has doubled in volume and springs back slowly when pressed.

4. 4

   Place a baking stone or inverted heavy sheet pan on the middle rack and preheat the oven to 250°C for at least 30 minutes so the surface is fully heat-soaked. Set a small metal tray on the bottom rack for steam; this high heat and steam help create the signature thick crust.

5. 5

   Turn the dough out onto the counter and press gently to deflate, keeping some gas for an airy crumb. Shape into a tight round by folding the edges to the center, flipping seam-side down, and dragging the dough toward you to build surface tension.

6. 6

   Transfer the round to a piece of parchment and flatten it into a 22–24 cm disc, about 2.5–3 cm thick. Cover and proof for 20–25 minutes; it should look slightly puffy but still hold its shape, which supports a bold oven spring.

7. 7

   Whisk the egg yolk with 15 ml water until smooth, then brush a thin, even layer over the top of the loaf. Dock the center with fingertips or a fork in a small pattern to prevent ballooning, then sprinkle the nigella and sesame seeds evenly so they adhere to the glaze.

8. 8

   Slide the bread (on parchment) onto the hot stone or sheet pan. Immediately pour 120 ml boiling water into the steam tray; for extra blistering, sprinkle the optional 10 g flour into the tray right after the water, then close the oven door quickly.

9. 9

   Bake at 250°C for 10 minutes, then reduce to 230°C and bake for 7–9 minutes more until deep golden brown with a firm, thick crust. The bread is done when the internal temperature reaches 96–98°C and the bottom sounds hollow when tapped.

10. 10

    Cool the loaf on a rack for at least 30 minutes so the crumb sets and stays fluffy rather than gummy. Slice or tear and serve the same day for the most authentic aroma and crust, keeping the loaf uncovered for the first 10 minutes to preserve crunch.