Rashosh (Yemeni Bread) Recipe
رشوش - Yemeni bread baked in Clay Tandoor, with nigella seeds and ghee
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Ingredients
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Dough Ingredients
Topping Ingredients
Method
Preparing the Dough
Activate the Yeast
In a bowl, combine warm water, sugar, and active dry yeast. Let it sit for about 10 minutes until it becomes frothy.
Mix the Dough
In a large mixing bowl, combine all-purpose flour and salt. Create a well in the center and pour in the activated yeast mixture. Mix until a dough forms.
Knead the Dough
Transfer the dough to a floured surface and knead for about 10 minutes until it is smooth and elastic.
Let the Dough Rise
Place the dough in a greased bowl, cover with a clean cloth, and let it rise in a warm place for about 1 hour or until it has doubled in size.
Baking the Rashosh
Preheat the Tandoor
Prepare your clay tandoor by heating it to a high temperature.
Shape the Dough
Once the dough has risen, punch it down and divide it into equal portions. Roll each portion into a flat round shape.
Add Toppings
Brush the surface of each round with ghee and sprinkle nigella seeds on top.
Bake the Bread
Carefully place each round of dough onto the walls of the hot tandoor. Bake for about 3-5 minutes or until golden brown.
Cool and Serve
Remove the bread from the tandoor and let it cool on a wire rack. Serve warm with additional ghee.
