Tandir Bread (Təndir Çörəyi) — Azerbaijani Tandoor Clay Oven Flatbread

• 500 gbread flour (aim for 12–13% protein for best chew)
• 325 mlwater (lukewarm, about 35°C)
• 6 ginstant yeast (or 8 g active dry yeast)
• 10 gfine sea salt
• 6 ggranulated sugar (helps browning and fermentation)
• 15 mlolive oil (or neutral oil)
• 2 tspnigella seeds (traditional aromatic topping)
• 2 tspwhite sesame seeds (optional but common in bakeries)

Instructions

1. 1

   Combine the flour, yeast, sugar, and salt in a large bowl and whisk to distribute evenly. Add 325 ml lukewarm water and the oil, then mix until a shaggy dough forms and no dry flour remains.

2. 2

   Knead the dough for 8–10 minutes by hand (or 6 minutes in a mixer on low) until smooth, elastic, and slightly tacky. If it feels stiff, add 10 ml extra water and knead again; the dough should be soft enough to stretch without tearing.

3. 3

   Form the dough into a ball and place it in a lightly oiled bowl, turning once to coat. Cover and let rise at 24–26°C for 75–90 minutes, until doubled and airy.

4. 4

   Punch down the dough gently to release excess gas, then divide into 2 equal pieces for two large breads. Shape each piece into a tight ball and rest, covered, for 15 minutes so the gluten relaxes and the dough stretches easily.

5. 5

   Preheat a baking steel or heavy pizza stone on the middle rack at 260°C for at least 35 minutes to mimic a tandoor’s intense heat. Place a sturdy metal tray on the lower rack to preheat as well; you will add hot water to it for steam during the first minutes.

6. 6

   On a floured surface, press one dough ball into a thick disk, then stretch it into a 28–30 cm round, keeping a slightly thicker rim. Dock the center with your fingertips in a pattern to prevent large bubbles, then brush the surface with 15 ml water and sprinkle 1 tsp nigella and 1 tsp sesame evenly.

7. 7

   Slide the bread onto the hot steel/stone using a floured peel or an upside-down sheet pan. Immediately pour 120 ml boiling water into the preheated lower tray and close the oven door; the steam helps set the crust like a clay oven wall bake.

8. 8

   Bake for 7 minutes at 260°C, then vent the oven briefly to release steam and reduce heat to 240°C. Continue baking 4–6 minutes more, until deeply golden with blistered spots and the edges feel firm when lifted.

9. 9

   Transfer the bread to a rack and brush lightly with the remaining 15 ml water for a traditional sheen and softer crust. Let it cool for at least 15 minutes before slicing so the crumb finishes setting and stays pleasantly chewy.

10. 10

    Repeat shaping and baking with the second dough piece, reheating the stone for 5 minutes if needed. Serve warm or at room temperature; the flavor is best the day it is baked, as is customary for tandir breads.