رشوش - Yemeni bread baked in Clay Tandoor, with nigella seeds and ghee

In a bowl, combine warm water, sugar, and active dry yeast. Let it sit for about 10 minutes until it becomes frothy.

Activate the Yeast

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.

Mix the Dough

Transfer the dough to a floured surface and knead for about 10 minutes until it is smooth and elastic.

Knead the Dough

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.

Let the Dough Rise

Prepare your clay tandoor by heating it to a high temperature.

Preheat the Tandoor

Once the dough has risen, punch it down and divide it into equal portions. Roll each portion into a flat round shape.

Shape the Dough

Brush the surface of each round with ghee and sprinkle nigella seeds on top.

Add Toppings

Carefully place each round of dough onto the walls of the hot tandoor. Bake for about 3-5 minutes or until golden brown.

Bake the Bread

Remove the bread from the tandoor and let it cool on a wire rack. Serve warm with additional ghee.

rashosh (yemeni bread)

Recipe information

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