Hey fellow breadheads,

Again once more with a brand new dish! I feel I will strive worldwide recipes every weekend (or thereabouts). Breadmaking is definitely an artwork, but it surely’s additionally gotta be one of the vital acknowledged baked items universally. So I used to be questioning what different international locations/cultures did as a spin on the previous flour/water/salt/yeast vibe.

As we speak, I’ve made Tandir Bread, which is widespread in a couple of locations, however was dropped at my consideration through Azerbaijan. I’ve by no means been to the caucasus area, but it surely looks as if a fairly and religious place. (Mount Shahdagh pictured right here)
 

The recipe itself wasn’t too complicated, however I am positive the bakers of Azerbaijan know all of the secrets and techniques. I haven’t got a mixer, so I loved a recipe that caters to the “do it by hand” crowd. Used immediate yeast for the primary time as effectively! The cross-stitch form of scoring was enjoyable too. I lower the recipe in half to make a smaller portion as effectively.

All the time in search of suggestions of breads to strive particular to your tradition/traditions within the feedback!

Joyful breading 🙂

><>