Side
Authentic Tendir Choreyi (Tandoori Bread)
Authentic Tendir Choreyi (Tandoori Bread) is a delicious Side dish that can be prepared in just a few simple steps....
⏱️
15 Min Prep
🔥
41 Min Cook
🍽️
3 Servings
🥗
Vegetarian
Ingredients
- 2 1/2 Tsp Yeast
- 1 1/2 cups Warm Water
- 1 tsp Salt
- 3 Cups Flour
- For brushing Egg Yolks
- 1 tsp Poppy Seeds
Instructions
1
First a rapid note about tandoori bread (or tandoori anything, really).
2
The name comes from the clay oven, or "tandoor" that it is traditionally cooked in, and you will never be able to duplicate the notes of any tandoori procedure without one of those ovens, no matter how hard you try.
3
Now, a tandoor oven is actually a part of my dream kitchen (I love naan bread and tandoori chicken) but I don't have one in my current kitchen, so this bread just goes in a plain oven, which makes it not very authentic.
4
However, this is how an Azerbaijani stranded in the US would make a tandoori bread, so I guess I don't feel too bad about including it in my meal.
5
The components for this bread are roughly similar to the components for a basic french bread, but the shape is different and it is topped with poppy seeds which actually makes it quite visually pleasing in appearance.
6
In fact this bread is quite possibly the most visually pleasing thing I've ever baked (my cakes certainly don't fall into that category).
7
So as always I used my bread machine, but this time I didn't proof the fermenter first.
8
I just put it in the little fermenter dispenser at the top of my machine, then added the liquid, baking flour and seasoning to the bucket.
9
I put it on the pastry mix cycle and then went and picked my kids up from school.
10
This bread uses very basic components, including bread baking flour and seasoning.
11
If you want to do it the old-fashioned way:
mix gently the fermenter with the liquid and let stand for a few moments.
12
Then sift the baking flour with the seasoning into a large dish.
13
Gradually introduce the liquid and fermenter and mix gently with your hand until the pastry mix forms a ball.
14
Turn out onto a lightly floured surface.
15
shape the pastry mix for 8 to 10 moments, or until it is creamy.
16
Put it in a large dish and wrap, then let it rise in a toasty spot until doubled (this typically takes 1 to 1 1/2 hours).
17
The pastry mix after it has risen.
18
Punch down and turn out onto a lightly floured surface.
19
Stretch the pastry mix until it is an oblong shape, then with a rolling pin roll it until it is about 1/2 inch thick.
20
Transfer to a greased or non-stick baking sheet and let stand for another 15 moments.
21
After stretching and rolling, your pastry mix should be roughly this shape.
22
Cut crosshatches in the top of the pastry mix, about four in either direction.
23
Brush with the beaten egg yolk (I mixed mine with a little bit of liquid to make it easier to work with) and scatter with poppy seeds.
24
Crosshatches, egg wash and poppy seeds give this bread its distinctive look.
25
bake in a preheated oven at about 400 degrees for 20 to 25 moments, until golden on top.
Recipe Information
Cuisine
International
International
Course
Side
Side
Diet
Vegetarian
Vegetarian
Total Time
56 mins
56 mins
Recipe Time chart
Preparation Time
15 minsCooking Time
41 minsTotal Time
56 minsMaster Chef
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