Tandır Bread

Method

Mix flour, salt and yeast in a large bowl, then add warm water and olive oil, bringing together into a shaggy dough. Knead for 10 minutes until smooth and elastic, then cover and prove for 90 minutes until doubled. Divide dough into 8 equal pieces and shape into oval flatbreads approximately 20cm long. Place on oiled baking sheets, brush with water, and sprinkle with nigella and sesame seeds. Cover and prove for 45 minutes. Preheat oven to 230°C and bake for 12-15 minutes until golden and puffed. For authentic tandır cooking, these breads are traditionally pressed onto the clay walls of a cylindrical tandoor oven, but home ovens produce excellent results with this method.