Uzbek Tandoor Bread for Breakfast Without Tandoor! And Fresh Cottage Cheese!

flour

🥗Healthier: whole wheat flour

💰Cheaper: all-purpose flour

Whole wheat flour adds fiber and nutrients.

milk

🥗Healthier: almond milk

💰Cheaper: water

Almond milk reduces calories while maintaining moisture.

yeast

🥗Healthier: sourdough starter

💰Cheaper: baking powder

Sourdough adds flavor and is a natural leavening agent.

sesame seeds

🥗Healthier: poppy seeds

💰Cheaper: sunflower seeds

Poppy seeds provide similar crunch and flavor.

Mix flour, salt, and sugar in a large bowl.

Dissolve yeast in warm water and let sit until frothy, about 5 minutes.

Add yeast mixture, milk, and oil to the flour mixture.

Knead the dough until smooth and elastic, about 10 minutes.

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

Preheat the tandoor oven or a conventional oven to high heat.

Punch down the risen dough and divide it into equal portions.

Shape each portion into a round disc, about 1 inch thick.

Sprinkle sesame seeds on top of each disc and press gently to adhere.

Place the discs on a baking surface or directly onto the tandoor walls.

Bake until golden brown and puffed, about 5-7 minutes in a tandoor or 10-15 minutes in an oven.

Cooking Techniques

Spice Level:

Allergens