Hello fellow breadheads,
Back again with a new dish! I think I'm going to try international recipes each weekend (or thereabouts). Breadmaking is certainly an art, but it's also gotta be one of the most recognized baked goods universally. So I was wondering what other countries/cultures did as a spin on the old flour/water/salt/yeast vibe.
Today, I've made Tandir Bread, which is common in a few places, but was brought to my attention via Azerbaijan. I've never been to the caucasus region, but it seems like a pretty and spiritual place. (Mount Shahdagh pictured here)
The recipe itself wasn't too complex, but I'm sure the bakers of Azerbaijan know all the secrets. I don't have a mixer, so I enjoyed a recipe that caters to the "do it by hand" crowd. Used instant yeast for the first time as well! The cross-stitch sort of scoring was fun too. I cut the recipe in half to make a smaller portion as well.
Always looking for recommendations of breads to try specific to your culture/traditions in the comments!
Happy breading :)
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fishbread
If you are looking for hand mixed recipes for flat breads from around the world with additional dishes you should check out 'Flatbreads and Flavors - by Jeffrey Alford'.
Tony
Love this! I saw some copies were available at a bookstore near me and have put it on my Christmas cookbook list. Thanks Tony
After buying (and giving away) Bernard Clayton's New Complete Book of Breads, I vowed never to buy another "cup measures only" cookbook.
Unfortunately I didn't realise that Flatbreads and Flavors also has no metric (or even lbs/ounces) measures - the danger of buying with insufficient research!
So any potential buyer should make sure they are happy with cup measures only before buying.
Lance
Yes, the book was written long before most of us were weighing our ingredients. OTOH, none of those recipes are critical with regards to the extract amounts, since they reflect the practices of people who often had no measuring equipment at all.
I use 1 cup flour = 125g, 1 cup water = 240g, and that's usually more than close enough.
TomP
From the camera angle, it looks like a regular loaf. Just as tasty flat or tall.
True! It was about 1 inch thick after baking, I'll get some more angled pictures of things in the future if I remember to snap pictures before eating most of it haha