Tandoor yeast tortillas

1. In a part of warm water, dilute the yeast, add sugar, mix and leave for 10-15 minutes, they will begin to foam.
2. Add sunflower oil and salt to the flour and mix well. If you have coarse salt, dilute it in the remaining water.
3. Add yeast water to the flour and mix. Adding the remaining water in portions, knead the soft dough. The amount of water can be a little more or a little less, but the dough should be very soft, too long kneading is not necessary.
4. Cover and leave the dough to come up for 1 hour.
5. Preheat the oven to 230 degrees. Preheat the baking sheet. From the dough, cut a piece weighing about 300 g and form a bun. Moisten the dough with water and put it on a hot baking sheet, turned upside down. The cake will stick. Spread the dough into a circle, seal the middle and prick with a fork. If you want patterns, you need a stamp called a Chekich. It turns out very nicely! You can also cut the lush edge. In general, decorate as you want.
6. Brush the tortilla with egg and sprinkle with sesame seeds.
7. Turn the baking sheet over again and return it to the oven. Bake the tortilla for 15 minutes in a suspended state. If you are afraid that the cake will fall - set the grate to a lower level. Then turn the baking sheet over and bake the tortilla for 8 minutes.
8. Cut the finished tortilla from the baking sheet, clean the baking sheet and bake the following tortillas while there is dough.
Have fun!

Be prepared for the fact that flour may need more or less than indicated in the recipe. Focus not on the amount of flour, but on the desired consistency of the dough. Read a lot of useful information about flour and its properties in this article!