Step 1

1. Melt the yeast in lukewarm milk (not water) and let it sit for 9-10 minutes.

Step 3

2. Mix the yeast, salt, granulated sugar, and sour cream in a large bowl.

Step 5

3. Grab a large saucepan where you can mix the milk, butter, and water. Warm up the mixture until it’s very warm but not too hot.

Step 7

4. Pour the milk mixture into the bowl with the yeast, salt, sugar, and sour cream and stir well.

Step 9

5. While mixing, start adding the flour.

Step 11

6. Combine the flour well with the mixture and form the dough into a bowl.

Step 13

7. Once done, cover the dough ball with a lid and a few kitchen towels (to make sure it stays warm) and let it rise for 2 hours.

Step 15

8. After two hours, divide the dough into four parts and form ball-like shapes.

Step 17

9. Grab a large baking sheet, spray some cooking spray on the surface, and add baking paper on top. of it

Step 19

10.  Add some flour to your working surface and start kneading.

Step 22

First, gently press down into the center of the dough and try to pull the edges until the dough reaches 7”-8” in diameter. Be careful, the edges of the dough should not be flattened, only the center. Of course, you can experiment with the length of the diameter. If you want to have flatter bread, make the diameter longer. If you want your bread to be thicker, make the diameter shorter.

Step 25

Use a chekich (or a fork, knife, or another kitchen appliance) to stamp the center of the disk to add a pattern.

Step 28

Use a larger bread stamp for stamping the outer parts of the dough disks. Alternatively, you can also use the back of a knife for this purpose. Whichever you choose, just make sure to lift each disk from both sides to make sure it’s not sticky.

Step 30

14. Repeat the process for as many breads as you intend to make.

Step 33

Beat the egg yolk and mix it together with the milk (for the glazing).

Step 35

16. Apply the glaze to the top and the sides of the tandyr nan with a pastry brush.

Step 37

17. Sprinkle some sesame seeds around the center and let the dough rest for 30 minutes more before baking.

Step 39

18. 20 minutes later, preheat your oven at 365°F (185°C).

Step 42

Bake the tandyr nan for around 35 minutes at the same temperature. In the end, the bread should have a nice golden color.

Step 45

Wait for 10-15 minutes for the bread to cool down and soften, serve it and enjoy!