Homemade Tendir Choreyi (Tandoori Bread)

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

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

The name comes from the clay oven, or "tandoor" that it is traditionally cooked in, and you will never be able to duplicate the essence of any tandoori method without one of those ovens, no matter how hard you try.

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.

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.

The fixings for this bread are roughly similar to the fixings 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.

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).

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

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

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

This bread uses very basic fixings, including bread ground mix and table salt.

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

Then sift the ground mix with the table salt into a large container.

Gradually introduce the aqua and leavening agent and purée with your hand until the flour base forms a ball.

Turn out onto a lightly floured surface.

fold the flour base for 8 to 10 mins, or until it is creamy.

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

The flour base after it has risen.

Punch down and turn out onto a lightly floured surface.

Stretch the flour base until it is an oblong shape, then with a rolling pin roll it until it is about 1/2 inch thick.

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

After stretching and rolling, your flour base should be roughly this shape.

Cut crosshatches in the top of the flour base, about four in either direction.

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

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

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

Master Chef

Explore an incredible collection of recipes featuring fresh ingredients, simple cooking techniques, and mouthwatering flavors. Whether you're preparing breakfast, lunch, dinner, snacks, or desserts, our carefully selected recipes make every meal enjoyable. Discover traditional family favorites alongside modern creations that are perfect for busy lifestyles. With step-by-step instructions and practical cooking tips, every recipe is designed to help beginners and experienced cooks create delicious dishes with confidence. Find inspiration every day and bring exciting flavors to your kitchen with ease.

Homemade Tendir Choreyi (Tandoori Bread)

12 Min Prep

19 Min Cook

2 Servings

Vegetarian

Ingredients

Instructions

Recipe Information

Recipe Time chart

Preparation Time

Cooking Time

Total Time

Master Chef

Homemade Tendir Choreyi (Tandoori Bread)

12 Min Prep

19 Min Cook

2 Servings

Vegetarian

Ingredients

Instructions

Recipe Information

Recipe Time chart

Preparation Time

Cooking Time

Total Time

Master Chef

You May Also Like

Easy Mastawa Lamb and Rice Recipe

Cayman-Style Lobster Made Easy

How To Make Seswaa