Non (Tandoor Bread)

Method

1. 1

   Combine the flour, yeast and sugar; knead into a soft, elastic dough.

2. 2

   Cover and let rise in a warm spot until doubled, about 1 hour.

3. 3

   Punch down and divide into pieces; shape each into a thick disc.

4. 4

   Stamp the center of each disc flat, then dock it hard all over with a fork.

   💡 The stamped center stays dense and crisp while the rim balloons — that contrast is non.

5. 5

   Brush the discs with the water and shower with sesame seeds.

6. 6

   Bake at 250°C on a hot stone 12–14 minutes, until the rim blisters deep gold.

7. 7

   Tear the bread open at the table, never cut it, and keep it face-up. Tradition watches.