Tandoori Bread

(Tandir Ekmegi)

7 gr instant yeast
1 tsp sugar
1/4 + 1/2 cup warm water
~2 cups all purpose flour
1 tsp salt
2 tbsp olive oil
2 tbsp yogurt, plain

In a small bowl, mix the yeast, sugar and 1/4 cup warm water. Stir well so the yeast dissolves. Let it rest 15 minutes.

In a large bowl, sift flour and salt. Add the bubbly yeast mixture, 1/2 cup warm water, olive oil and yogurt. Mix and put the dough on the lightly floured counter and knead well for about 10 minutes until it becomes smooth (no more crumbles). Then spread some olive oil inside a clean bowl. Place the dough in it and spread another tsp of olive oil with your hands all over the dough. Then cover it with a clean, damp towel. Put aside for about 1 hour at room temperature until the dough rises to double its size.

Place the dough on the lightly floured counter. Press all over it with your hands to get rid of air bubbles. Cut the dough in small orange sized pieces with a knife. Knead and give a ball shape to each, cover with a damp towel and put aside for about 10 minutes. Then use your palm or rolling pin to flatten each ball into a flatter rounded shape.

Bring the medium size Teflon pan to medium heat. Cook one side of it until there are some brown spots on it. Then turn it over and brush this side with butter
(picture). Place the Tandoori Bread on the clean towel to cool it down a bit. Serve while still warm.