Best Tendir Choreyi (Tandoori Bread) Recipe

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First a fast note about tandoori bread (or tandoori anything, really).

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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 formula without one of those ovens, no matter how hard you try.

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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.

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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.

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The elements for this bread are roughly similar to the elements for a basic french bread, but the shape is different and it is topped with poppy seeds which actually makes it quite gorgeous in appearance.

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In fact this bread is quite possibly the most gorgeous thing I've ever baked (my cakes certainly don't fall into that category).

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So as always I used my bread machine, but this time I didn't proof the leavening agent first.

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I just put it in the little leavening agent dispenser at the top of my machine, then added the moisture, dusting seasoning and table salt to the bucket.

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I put it on the pastry mix cycle and then went and picked my kids up from school.

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This bread uses very basic elements, including bread dusting seasoning and table salt.

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If you want to do it the old-fashioned way: toss together the leavening agent with the moisture and let stand for a few mins.

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Then sift the dusting seasoning with the table salt into a large mixing bowl.

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Gradually transfer in the moisture and leavening agent and toss together with your hand until the pastry mix forms a ball.

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Turn out onto a lightly floured surface.

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work the pastry mix the pastry mix for 8 to 10 mins, or until it is seamless.

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Put it in a large mixing bowl and seal, then let it rise in a mildly hot spot until doubled (this typically takes 1 to 1 1/2 hours).

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The pastry mix after it has risen.

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Punch down and turn out onto a lightly floured surface.

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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.

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Transfer to a greased or non-stick baking sheet and let stand for another 15 mins.

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After stretching and rolling, your pastry mix should be roughly this shape.

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Cut crosshatches in the top of the pastry mix, about four in either direction.

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Brush with the beaten egg yolk (I mixed mine with a little bit of moisture to make it easier to work with) and scatter with poppy seeds.

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Crosshatches, egg wash and poppy seeds give this bread its distinctive look.

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cook thoroughly in a preheated oven at about 400 degrees for 20 to 25 mins, until golden on top.

Best Tendir Choreyi (Tandoori Bread) Recipe

9 Min Prep

35 Min Cook

3 Servings

Vegetarian

Ingredients

Instructions

Recipe Information

Recipe Time chart

Preparation Time

Cooking Time

Total Time

Master Chef

Best Tendir Choreyi (Tandoori Bread) Recipe

9 Min Prep

35 Min Cook

3 Servings

Vegetarian

Ingredients

Instructions

Recipe Information

Recipe Time chart

Preparation Time

Cooking Time

Total Time

Master Chef

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