The Secret to Baku Sourdough Flatbreads (No Tandoor Required!)

Last autumn, I had the pleasure of spending a few wonderful days in Baku. It’s a city of incredible contrasts, wind, and mind-blowing food. In one of the local restaurants, we tried these flatbreads that were so delicious they instantly became the highlight of our trip.

I was lucky enough to sneak into the kitchen for just a couple of minutes, peer into the glowing gas tandoor, and ask the master baker—a lovely local khanum—a few questions through a translator.

Here is the secret formula I managed to piece together:

It’s all about the sourdough. They make their own starter and feed it constantly.
It’s a fast dough! It ferments for only about two hours. Why? Because they use a massive amount of starter.
Tenderness is key. They add milk and oil to the dough to keep it soft and delicate.
The crunch comes from the heat. You need a blazing-hot tandoor to get that perfect crust.

Of course, she didn’t hand me a precise recipe with exact measurements. In baking, especially with heritage recipes, the formula lives in the hands and the intuition of the baker.

But back in my kitchen, I was determined to recreate it. I don’t have a tandoor, but my home-baked version turned out absolutely incredible—tender, crispy, and incredibly flavorful! Even after sitting under a towel overnight, they didn't go rubbery. They stayed light, easy to bite, and perfectly crisp.

Here is my adapted recipe for Baku-Style Sourdough Flatbreads.

The Ingredients

550g All-Purpose Flour (unbleached).
Baker's tip: Avoid strong bread flour for this recipe. We want a weaker flour with a softer gluten structure (around 9-10% protein) so the flatbreads don't turn out chewy or rubbery.
700g Active Sourdough Starter (100% hydration).
Yes, you read that right! You will need to build up a large amount of active, fed starter. This is what gives us that quick 2-hour rise and incredible flavor.
350g Whole Milk (3.5% fat or higher).
4-5 tbsp Unrefined Vegetable Oil. (I used sunflower oil).
20g Sugar.
20g Salt. (You can reduce this slightly and sprinkle some coarse salt on top instead).

Step-by-Step Instructions

1. Mix and Hydrate

Combine all the ingredients in a large bowl. Let the dough rest (autolyse/fermentolyse) for about 30 minutes to let the flour fully absorb the liquids.

2. Knead

Knead the dough well. You can use the slap-and-fold method, but don't overwork it. Knead just until the dough comes together into a smooth, cohesive ball.

3. Ferment

Let the dough ferment for 2 hours at a warm room temperature of about 24–25°C (75–77°F). If your kitchen is cooler, let it go for 3 hours.

4. Shape and Prep

Divide the dough into 4 equal portions.
Gently stretch and flatten each piece into an oval or round flatbread, about 1 cm (0.4 inches) thick.
Use the side of your hand to press deep parallel ridges into the dough (this is the traditional Baku style!).
Brush the surface with a mixture of one beaten egg and a splash of milk.
Generously sprinkle with sesame seeds, nigella seeds (black cumin), poppy seeds, or coarse salt.

5. Bake with High Heat

To mimic a tandoor, you need a preheated baking stone or a heavy baking steel.

Preheat your oven to its highest setting (between 230°C and 250°C / 450°F to 480°F).
Slide the flatbreads directly onto the hot stone or steel.
Bake for 12–15 minutes until golden brown and beautifully blistered.

(Note: Every oven is different. In my oven, baking at 250°C yielded the absolute best results).

Enjoy the incredible aroma and that perfect, delicate crunch!

What do you think—did I manage to crack the code of the Baku khanum’s legendary flatbreads? Let me know in the comments if you're going to try this rapid-sourdough method!

15.07.2026