A fluffy & buttery Tajik bread. Makes 2 loaves.

This Tajik bread is a staple of Central Asian cuisine, celebrated for its soft interior, golden crust, and fragrant sesame and nigella seeds. The layering of butter within the dough creates a tender, slightly flaky texture, while the careful shaping and piercing technique ensures an even bake and signature appearance. Perfect for serving alongside traditional dishes like Qurutob, this bread embodies the warmth, hospitality, and culinary craftsmanship central to Tajik food culture.

In addition to its comforting flavor, this bread provides a nourishing combination of protein, healthy fats, and complex carbohydrates. The seeds on top provide antioxidants, healthy fats, and trace minerals, enhancing both flavor and nutrition. Enjoyed as part of a balanced meal, this bread is a satisfying and wholesome example of traditional Central Asian baking.

Ingredients

• 2 1/3 cups gluten-free all purpose flour
• 1 tsp psyllium husk
• 1 tsp salt
• 1 cup water
• 1 egg
• 1/2 cup butter, softened
• 1 tbsp sesame seeds
• 1 tbsp nigella seeds
• 1 egg

Instructions

1. Mix together the flour, psyllium husk, salt, water & egg. Knead for 5 minutes, and let the dough rest for 10 minutes.
2. Roll out the dough into a large, thin rectangle. Spread the softened butter on top of the dough.
3. Cut the dough into 3″ wide slices.
4. Tightly roll the slices into 2 separate rolls. Wrap with plastic wrap & let the rolls rest for 30 minutes.
5. Flatten the rolls out with your hands & a rolling pin, until they are about 10″ wide.
6. Using a fork, or your Central Asian bread press, pierce the loaves several times.
7. Mix the egg & brush onto both of the loaves. Sprinkle the sesame & nigella seeds on top.
8. Bake at 450 for 25 minutes.
   • Enjoy this bread with Qurutob — one of my favorite Tajik dishes!