A fluffy & buttery Tajik bread. Makes 2 loaves.
- 2 1/3 cups flour
- 1 tsp psyllium husk (if using GF flour)
- 1 tsp salt
- 1 cup water
- 1 egg
- 1/2 cup butter, softened
- 1 tbsp sesame seeds
- 1 tbsp nigella seeds
- 1 egg
- Mix together the flour, psyllium husk, salt, water & egg. Knead for 5 minutes, and let the dough rest for 10 minutes.
- Roll out the dough into a large, thin rectangle. Spread the softened butter on top of the dough.
- Cut the dough into 3″ wide slices.
- Tightly roll the slices into 2 separate rolls. Wrap with plastic wrap & let the rolls rest for 30 minutes.
- Flatten the rolls out with your hands & a rolling pin, until they are about 10″ wide.
- Using a fork, or your Central Asian bread press, pierce the loaves several times.
- Mix the egg & brush onto both of the loaves. Sprinkle the sesame & nigella seeds on top.
- Bake at 450 for 25 minutes.
- Enjoy this bread with Qurutob — one of my favorite Tajik dishes!