Oven-Baked Tandoor Flatbreads
Original, fluffy, golden, and appetizing. Oven-baked tandoor flatbreads are a popular Uzbek bread made at home. They turn out fragrant and no less delicious. Even their famous shape is easy to recreate yourself.
Updated : 02 April, 2026
Easy
More than 1 hour.
Ingredients
600 grams
Wheat flour
350 milliliters
Water
30 milliliters
Vegetable oil
2 teaspoon
Dry yeast
2 teaspoon
Salt
Brushing
1
Chicken eggs
Crumble
1 teaspoon
Sesame
Table
Table of volume measurements:
- teaspoon - 5 ml
- dessert spoon - 10 ml
- tablespoon - 20 ml
- glass - 200 ml
Preparation
Step 1
How do you make oven-baked tandoor flatbreads? Take a deep bowl, because you will need to knead quite a large amount of dough in it. Sift the flour into it and add the salt. Stir so the salt is evenly distributed throughout the flour.
Step 2
Pour the dry yeast into the warm water and mix well for about 1 minute so it softens and disperses in the water. This will make it easier to distribute evenly throughout the dough. Pour the resulting mixture into the bowl with the flour and begin mixing it with a spoon. Then continue kneading the dough by hand.
Step 3
When the dough starts coming together into a ball, pour in the vegetable oil. It will make the dough more elastic. Continue kneading the dough. This will take another 10-15 minutes. For convenience, you can transfer it from the bowl onto the work surface. After 15 minutes, place the dough back into the bowl, cover it with plastic wrap, and leave it for 10 minutes.
Step 4
The flatbreads can be made either large or small. It is better if they are the same size, so divide the dough into equal portions, using a scale for accuracy. My flatbreads weigh 160 grams each. Round the pieces by shaping them into balls. Cover them with plastic wrap and leave them in a warm place for 40-60 minutes to rise.
Step 5
Grease the work surface with a small amount of vegetable oil. Take one piece of dough, place it on the surface, and using your hands, shape it from the center outward into a flatbread, leaving a rim all the way around the edge. Make a pattern in the center of the flatbread with a special stamp. But if you do not have one, take a regular fork or a meat tenderizer and make a simpler decoration. Shape flatbreads from all the dough pieces.
Step 6
Place the finished pieces onto a baking sheet lined with parchment paper. Beat the egg in a separate bowl and brush the flatbreads with it. Sprinkle the center of the flatbreads with sesame seeds. Then leave the baking sheet with the flatbreads to proof. To do this, place them in the oven with only the light turned on, without heat, for 15 minutes.
Step 7
Then preheat the oven to 220°C, 425°F. At this time, go over the center of the flatbreads once again with the tenderizer or a fork so the pattern becomes more distinct and the center turns out crispier. Bake the flatbreads until golden brown, about 20 minutes. Since all ovens work differently, the time may vary. Place the finished flatbreads on a wire rack.
Step 8
Serve them at the table. Enjoy your meal!
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