Crispy Azerbaijani Fried Bread

Ingredients

• 300 ml Warm milk (Should be about 37°C (body temperature))
• 3 g Active dry yeast (Approximately 1 tsp)
• 10 g Sugar (About 2 tsp, for yeast activation)
• 600 g All‑purpose flour (5 cups, sifted)
• 5 g Salt (About 1 tsp)
• 50 ml Vegetable oil (for dough) (3 tbsp, neutral flavor)
• 2 large Eggs (Room temperature)
• 30 g Butter (For greasing the layered pieces)
• 500 ml Sunflower oil (For deep‑frying, keep enough to submerge pieces)
• to taste Sugar or honey (optional, for serving) (Drizzle over hot fried bread)

Instructions

1. Activate the yeast

   Pour the warm milk into a small bowl, add the yeast and sugar, stir gently and let it sit for 2‑3 minutes until slightly foamy.

   Time: PT5M

2. Make the dough

   In a large mixing bowl combine flour and salt, make a well, add the oil and eggs, then pour in the yeast mixture. Knead by hand for about 5 minutes until the dough is smooth and slightly elastic.

   Time: PT5M

3. First fermentation

   Cover the bowl with a clean kitchen towel or plastic wrap and let the dough rest at room temperature for 30 minutes.

   Time: PT30M

4. Divide and rest

   Punch down the dough, divide it into 6‑8 equal balls, place them on a lightly oiled tray, cover and let rest for another 10 minutes.

   Time: PT10M

5. Shape the pieces

   On a lightly floured surface roll each ball into a rectangle about 6 cm wide. Stack the rectangles, brush the top with softened butter, and gently stretch the stack with your hands to make it a little larger. Cut the stacked dough into desired lengths (about 8‑10 cm).

   Time: PT15M

6. Final proof

   Arrange the cut pieces on a tray, cover loosely and let them rest for at least 15 minutes before frying.

   Time: PT15M

7. Fry the bread

   Heat the sunflower oil in a deep pan to about 180°C. Carefully place a few pieces in the oil, using two forks to gently separate the layers as they fry. Cook 2‑3 minutes per side until golden and crisp. Remove with a slotted spoon and drain on paper towels.

   Time: PT10M

   Temperature: 180°C

8. Serve

   While still warm, drizzle with sugar or honey as desired. Serve immediately or store in an airtight container; the bread stays crispy for a few days.

   Time: PT5M

Nutrition Facts

Calories

250

Protein

6 g

Carbohydrates

35 g

Fat

10 g

Fiber

2 g

Ingredient Substitutions

• Instead of Warm milk: Almond milk (warm), Soy milk (warm)
• Instead of Active dry yeast: Instant yeast (same amount)
• Instead of Sugar: Honey (adjust amount)
• Instead of All‑purpose flour: Bread flour
• Instead of Salt: Sea salt
• Instead of Vegetable oil (for dough): Melted butter
• Instead of Eggs: Flax egg (2 tbsp flaxseed + 6 tbsp water)
• Instead of Butter: Margarine
• Instead of Sunflower oil: Canola oil, Vegetable oil

Equipment Needed

• Large mixing bowl
• Whisk or fork
• Kitchen scale
• Rolling pin
• Sharp knife or pizza cutter
• Cutting board
• Frying pan or deep skillet
• Thermometer (optional) (optional)
• Spatula or slotted spoon
• Two forks (for opening layers) (optional)
• Paper towels

Critical Steps — Do Not Skip

• Activating the yeast with warm milk
• First 30‑minute fermentation
• Proper frying temperature (180°C) and separating layers with forks

Chef Tips from the Video

• Use a kitchen scale for accurate flour measurement; spoon flour into the cup then level it.
• Brush each layer with melted butter before stacking for extra flavor.
• For a caramelized finish, drizzle a thin stream of honey while the pieces are still hot.

Troubleshooting

Storage

Refrigerator: Store in an airtight container for up to 3 days. Re‑crisp in a hot oven (150°C, 5‑7 min) before serving.

Freezer: Freeze in a single layer on a tray, then transfer to a zip‑lock bag. Up to 1 month. Re‑heat in oven.

Room temperature: Crispy for up to 2 days if kept in a dry container.

Make-Ahead Tips

• Prepare the dough a day ahead, cover and refrigerate; bring to room temperature before shaping.
• Fry only when ready to serve for maximum crispness.