A holiday-table staple in Azerbaijani cuisine, tandoor bread is made by stretching yeasted dough by hand, sprinkling it with sesame seeds, and baking it in a very hot oven. A home oven can also create the puffy edges and crisp base of a traditional tandoor oven.
Dissolve the fresh yeast in warm water. Add the flour, salt, and cooking oil, then knead until smooth. Cover and let rise in a warm place for 60 minutes.
Punch down the risen dough, stretch it by hand into a wide oval loaf, and place it on a baking pan.
Brush the surface with egg yolk and sprinkle evenly with sesame seeds. Press patterns into the dough with your fingertips.
Bake in an oven preheated to 240°C / 465°F for 20 minutes, until the loaf puffs up and turns golden.
Important: keep the dough in a warm place while it rises, or it may not puff up enough. Allergens: contains gluten (flour) and sesame.
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