Making Bread -- Azeri Style

Tweet My neighborhood breadmaker has absolutely spoiled me. I guess you could say it started in Tajikistan, when I would go to the local bread maker and he'd hand me piping hot bread through the little window of his shop. It was so hot, I had to wear gloves. He didn't provide a bag.

Azeri bread is just as good. These breads have amazing flavor -- it's probably the way breads in the United States used to taste -- when everything was baked locally without preservatives.

The breads are baked in a hot tandoor oven -- as you can see from the photos -- the bread is slapped on the sides of the wall of the oven and is done in less than five minutes.

If I make it home before finishing off the loaf -- I often put cheese and tomatoes inside -- close it up and savor the flavor!