Baking Traditional Azerbaijani Flatbreads in Wood Oven

flour

🥗Healthier: whole wheat flour

💰Cheaper: all-purpose flour

Whole wheat flour adds fiber and nutrients.

olive oil

🥗Healthier: avocado oil

💰Cheaper: vegetable oil

Avocado oil provides healthy fats.

yogurt

🥗Healthier: Greek yogurt

💰Cheaper: sour cream

Greek yogurt adds protein and creaminess.

sesame seeds

🥗Healthier: flaxseeds

💰Cheaper: sunflower seeds

Flaxseeds provide omega-3s and are often less expensive.

In a large bowl, combine 4 cups of flour, 1 teaspoon of salt, and 1 teaspoon of sugar.

In a separate bowl, dissolve 2 teaspoons of yeast in 1 cup of warm water and let it sit until frothy, about 5 minutes.

Add the yeast mixture and 2 tablespoons of olive oil to the flour mixture and mix well.

Knead the dough on a floured surface until smooth, about 10 minutes.

Cover the dough with a damp cloth and let it rise in a warm place until doubled in size, about 1 hour.

Preheat the wood oven to a high temperature, around 475°F (245°C).

Divide the dough into small balls and roll each into a thin circle using a rolling pin.

Sprinkle the flatbreads with sesame seeds and black cumin as desired.

Place the flatbreads directly on the hot surface of the wood oven.

Bake the flatbreads until puffed and lightly browned, about 5-7 minutes.

Remove the flatbreads from the oven and brush with yogurt before serving.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens