Making Bread In a Tandoor

Making Bread In a Tandoor

“Churek” or pita is one of the main products in Azerbaijan. It is also known as lavash or Caucasian bread. In Azerbaijan it is made near numerous small shops and it is always tasty and healthy. Outside Baku, the capital of the country, it is baked right along the roads.

The main attribute for the baking process is a tandoor, it is a clay dome with an open top, often cemented from outside for strength.

Making Bread In a Tandoor

The dough is rather simple, it is made from water, wheat flour, salt, yeast.

Making Bread In a Tandoor

When the dough grows enough it is used for making portion cakes.

Making Bread In a Tandoor

This is a tandoor.

Making Bread In a Tandoor

All this stands right at the road.

Making Bread In a Tandoor

Making Bread In a Tandoor

First of all the tandoor is to be heated well.

Making Bread In a Tandoor

They use ordinary wooden chips.

Making Bread In a Tandoor

Then it is moistured from inside in order cakes do not stick.

Making Bread In a Tandoor

Making Bread In a Tandoor

Making Bread In a Tandoor

Right before the baking they moisten the tandoor walls with salt water.

Making Bread In a Tandoor

The cakes are covered with a mixture of water, starch and sesame seed.

Making Bread In a Tandoor

The dough sticks to the wall of the tandoor.

Making Bread In a Tandoor

Making Bread In a Tandoor

Making Bread In a Tandoor

Making Bread In a Tandoor

Making Bread In a Tandoor

Then the tandoor is covered.

Making Bread In a Tandoor

Making Bread In a Tandoor

Making Bread In a Tandoor

Making Bread In a Tandoor

The final stage is to clean the bread from the excessive “tan”.

Making Bread In a Tandoor

This hot, fresh and tasty bread is perfect for any table!

8 thoughts on “Making Bread In a Tandoor”

    • Hey “ProudGerman” – I have something for you:
      body odour implies sweat – to sweat in German is “schwitzen” – to sweat sth out is “ausschwitzen” – and Ausschwitz is what you must be so proud of

      Reply

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