In today’s fast-paced world, many modern young women find even the task of making meatballs to be a significant culinary challenge, let alone the intricate process of baking bread in a traditional tandoor. Yet, just 40 years ago, the average woman was often an exemplary homemaker, adept at preparing dozens, if not hundreds, of dishes, deeply knowledgeable about traditional and national cuisines, and capable of whipping up virtually anything without hesitation.
In Azerbaijan, traditional bread takes the form of flatbreads, known as “lavash,” which are baked in a vertical clay oven called a tandoor. The ingredients for this simple yet delicious bread are minimal: flour, water, salt, and yeast. The process begins with kneading the dough, which is then left to rise, allowing the yeast to work its magic. Meanwhile, a fire is lit at the bottom of the tandoor to ensure the walls of the oven heat up properly.
Once the dough has risen sufficiently, it is rolled out into thin, flat rounds. These are lightly sprinkled with flax seeds and misted with a mixture of yogurt (ayran) and water to help the dough adhere better to the tandoor’s walls. With practiced skill, the baker deftly attaches each piece of dough to the sides of the tandoor, one after another.
Thanks to the moisture on the surface of the dough, the flatbreads stick firmly to the hot clay interior of the oven.
The baking process is relatively quick. To prevent the tops of the breads from cracking, the baker lightly sprays the outer surface with the yogurt-water mixture about five minutes after placing them in the tandoor.
A few minutes later, the baker uses a knife to carefully detach the breads from the oven walls, as they tend to adhere quite firmly.
. However, the breads are not removed just yet; they are lowered into the flames to give the outer side a beautiful golden-brown color, enhancing the flavor and texture.
Within minutes, the baker begins to retrieve the freshly baked bread from the tandoor, often using her bare hands, showcasing a remarkable level of skill and familiarity with the process.
How many modern young women could replicate this intricate process?
Typically, around ten flatbreads are baked at a time, and this bread has an impressive shelf life, remaining fresh for several days. Shepherds often take it with them into the mountains, while travelers pack it for their journeys.
