A traditional village tandır bread baked in a high-heat stone oven, with a thick, slightly charred crust and soft interior. With the authentic aroma of wood fire and its large loaf size, it's essential for crowded tables.
Dissolve the sugar and yeast in lukewarm water and let it foam for 10 minutes.
Mix the flour with salt, add the yeast mixture, and knead for at least 10 minutes until you get a soft dough that doesn't stick to your hands.
Let the dough rest in a greased bowl, covered, in a warm spot until doubled in size.
Punch down the dough and shape it into a wide, flat loaf; poke regular dimples over the surface with your fingertips and let rest for another 20 minutes.
Bake in a very high preheated oven, preferably on a baking stone, until the crust turns a deep golden brown. Caution: it browns quickly at very high temperatures, so check frequently in the final minutes.
Important: If you don't have a tandoor or stone oven, baking at the highest setting in a home oven on a pizza stone gives a similar result. Contains gluten. Once the loaf has cooled completely, store it in a cloth bag; you can slice and freeze the rest.
Making dimples in the center of the dough with your fingertips while shaping it gives traditional tandır bread its characteristic pattern and ensures more even baking.
Admin DadaGastro · verified in test kitchenBelirtilen süreden 15 dakika sonra hâlâ hamurumsuydu, biraz daha pişirmem gerekti. Ölçüleri gram cinsinden verseniz daha net olur, bardak ölçüsü bende farklı çıktı.
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