See below for recipe
The use of bread in Azerbaijan has an ancient history. For millennia, bread has held a special place in the daily life and spiritual values of the Azerbaijani people. Archaeological and ethnographic studies indicate that the tradition of bread-making in Azerbaijan dates back to the earliest hearths — where ash-baked bread (küllü kömbə), known among the people as “mill bread,” was baked under hot ashes and embers — and has evolved through centuries into the modern bakery production of today.
Among the settled agricultural population, tandoor-baked breads were predominant; among the nomadic herders, flatbreads cooked on a griddle (saj breads) were common; and among urban dwellers, oven-baked breads such as səngək, xərək, and fırın breads were most typical. Each bread type developed in harmony with the social, climatic, and household conditions of its environment.
The remarkable variety of Azerbaijani breads demonstrates the nation’s deep knowledge, skill, and craftsmanship in this field. Traditional varieties include tandoor bread, yuxa, lavash, fatir, səngək, xamralı, bozdamac, fəsəli, sweet kömbə, ash-baked kömbə, bişi, cad, külçə, zeyrən bread, bəyim bread, milk bread, çırpma, tapı, dastana (köməc), saj kömbə, kətə, bəysumat, somun, yağlı kal, xərək bread, mill fatir, cır bread, qatdama, naqqaş bread, festival bread, walnut bread, rose-shaped bread, qəlit, and many others.
This diversity reflects not only culinary artistry but also cultural identity and social tradition. Bread in Azerbaijani culture symbolizes abundance and sacredness; it is always the first item placed on the table and the last to be removed. Serving fresh bread at the table has long been a mark of hospitality in Azerbaijani households.
Thus, the traditions of bread-making and the customs associated with it have developed over many centuries and continue to be an integral part of Azerbaijan’s national cuisine and cultural heritage.
Fasali – Recipe
Adapted by ORKHAN MUKHTAROV
Ingredients
- 700 g Wheat flour
- 350 ml With
- 150 g Butter
- 50 g Powdered sugar
- 8 q Maya
- 5 g Salt
Instructions
- Prepare the dough by kneading sifted wheat flour, salt, yeast, and warm water. After resting for about 1–1.5 hours, divide it and roll into logs. Roll each log out thinly, brush the logs with oil, and stack them on top of each other. After assembling three layers, cut the dough stack lengthwise and roll it out again into logs.
- Roll out these rolls into circles approximately 35–40 cm in diameter and 0.5–1 cm thick, and bake on a metal griddle or baking sheet. During baking, brush both sides with oil, and male small holes in several places with an awl or skewer to ensure even cooking.
- Before serving, sprinkle the bread with powdered sugar, giving it a delicate sweetness and distinctive appearance.
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