How to make Traditional Dried Meat and Tandoori bread in the village? - 1 Hour of best recipes

Traditional Dried Meat is a popular snack in many countries, especially in parts of Azerbaijan. It is a cured meat product made by drying thinly sliced ​​beef or mutton in the sun or in a dryer. The meat is marinated in a salt mixture before being dried, which gives it its unique flavor and texture.

Tandoori bread:

Ingredients:

3 cups all-purpose flour
1 tsp active dry yeast
1 tsp sugar
1 tsp salt
1 tsp baking powder
1 tsp baking soda
1 tbsp ghee or melted butter
1 cup warm water
Instructions:

In a large mixing bowl, combine the flour, yeast, sugar, salt, baking powder, and baking soda.
Add the ghee or melted butter to the mixture and mix well.
Gradually add the warm water and knead the mixture until it forms a smooth and elastic dough.
Cover the dough with a kitchen towel and leave it to rest for 30 minutes in a warm place.
Preheat a tandoor or a charcoal grill to 450°F.
Divide the dough into small balls. Roll each ball into a round shape, about 6 inches in diameter.
Place the dough rounds on a skewer and dip them in water to moisten them.
Place the skewered dough rounds inside the tandoor or on the grill and cook them for 2 to 3 minutes, until they puff up and become golden brown.
Remove the tandoori bread from the heat and brush them with melted butter, if desired.
Serve the tandoori bread hot with any accompaniment of your choice.
Note: If you don't have a tandoor, you can also cook the tandoori bread in an oven at 450°F for 10 to 12 minutes, until they puff up and become golden brown.

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