A holiday-table staple of Azerbaijani cooking, tandoor bread is made by stretching yeasted dough thin by hand, scattering it with sesame seeds and baking it at high heat. The puffed edge and crisp base a traditional tandoor gives can also be achieved in a home oven.
Dissolve the fresh yeast in the lukewarm water, add the flour, salt and vegetable oil, and knead until smooth. Cover and leave to rise in a warm spot for 60 minutes.
Punch down the risen dough and stretch it by hand into a wide, oval loaf, then place it on a baking tray.
Brush the egg yolk over the surface of the dough, scatter the sesame evenly, and press patterns into the dough with your fingertips.
Bake in an oven preheated to 240°C for 20 minutes, until the loaf puffs up and turns golden.
Important: keep the dough in a warm spot while it rises, or it won't puff up enough. Allergens: contains gluten (flour) and sesame.
To recreate a tandoor effect in a home oven, you can heat an empty baking stone or an upturned tray in the oven for 20 minutes before baking; sliding the dough onto this hot surface gives a crispier base.
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