Tandoor Bread

Flatbread slapped onto the wall of a clay oven.

Ingredients

• 4 cups Flour
• 1½ cups Warm water
• 2 tsp Yeast
• 1 tbsp Sugar
• 2 tsp Salt
• 2 tbsp Sesame seeds
• 1 tbsp Nigella seeds

Method

1. Make the dough — Knead the flour, yeast, sugar, salt and warm water for 10 minutes until smooth and elastic.
2. Prove — Cover and rise 90 minutes until doubled.
3. Shape — Flatten each ball into an oval and dimple the surface with your fingertips.
4. Get the oven very hot — A tandoor runs far hotter than a domestic oven — use 280°C with a stone if you have no tandoor.
5. Bake — Slap onto the hot wall or stone and bake 4 minutes until blistered and browned in patches.
6. Tandoor Bread is ready — Brush with ghee and scatter with sesame and nigella.

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