Tsot
A traditional leavened flatbread with a chewy center and a lightly crisp crust, often baked until golden and blistered. This simple bread is great for scooping up curries or serving warm with tea and butter.
For 4 servings
- mix · ~10 min
Mix the yeast.
Combine the lukewarm water, sugar, and active dry yeast in a bowl. Let it stand until slightly frothy.
TIPIf the yeast does not foam, start again with fresh yeast and slightly warm water. - knead · ~8 min
Knead the dough.
1.Add all-purpose flour and salt to a large bowl.2.Pour in the yeast mixture, yogurt, and oil.3.Mix to form a shaggy dough, then knead until smooth and soft. - rest · ~60 min
Let the dough rise.
Cover the dough and leave it in a warm place until puffed and nearly doubled.
- prep · ~10 min
Shape the tsot.
1.Divide the dough into 4 equal pieces.2.Shape each piece into an oval flatbread with a slightly thicker rim.3.Press the center gently with your fingers to create the classic shallow hollow.4.Sprinkle sesame seeds on top and press them in lightly.TIPKeep the center thinner than the edges so the bread bakes evenly. - bake · ~18 min
Bake the bread.
Place the shaped breads on a hot baking tray and bake in a preheated oven at 220°C until golden with a few darker spots.
TIPA fully heated tray helps give tsot a better bottom crust. - serve
Serve warm.
What to keep in mind.
7 tips from the recipe — small details that make a real difference to the final dish.
- 1Use water that feels just warm, not hot, so the yeast blooms without dying.
- 2Knead until the dough is smooth and slightly tacky; a dry dough will make tsot dense.
- 3Let the dough rise until nearly doubled, not overproofed, or the shaped breads can deflate.
- 4Keep the center thinner and the rim thicker so you get the classic chewy middle and raised edge.
- 5Press the sesame seeds in firmly so they stay attached after the bread puffs in the oven.
- 6Preheat the baking tray well before loading the breads for a better bottom crust and faster oven spring.
- 7Wrap leftovers in a cloth once cooled and reheat briefly before serving to restore softness.
Adapt it for your goals.
Whole-wheat
Replace part of the all-purpose flour with whole wheat flour for a nuttier, heartier flatbread with a bit more chew.
butter brushedButter-brushed
Brush the baked breads with melted butter or ghee for a richer finish that pairs especially well with tea or curries.
nigella seedNigella-seed
Swap some or all of the sesame seeds for nigella seeds for a more aromatic, slightly oniony top.
garlic herbGarlic-herb
Mix minced garlic and chopped herbs into melted butter and brush over the hot bread for a more savory serving style.
Why this is on our healthy list.
Fermented Dough Benefits
The yeast-risen dough and yogurt bring fermentation-based flavor development and can make the bread feel lighter than an unleavened flatbread.
Sesame Seed Goodness
Sesame seeds add healthy fats, a little protein, and minerals while giving the crust extra texture and aroma.
Moderate, Simple Ingredient List
This bread is made from basic pantry ingredients with only a small amount of oil and yogurt, keeping the recipe straightforward and balanced.
Frequently asked questions
The water may have been too hot or too cool, or the yeast may be old. Start again with fresh yeast and lukewarm water.
