Instructions
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First a rapid 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 directions 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 visually pleasing in appearance.
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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).
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So as always I used my bread machine, but this time I didn't proof the fermenter first.
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I just put it in the little fermenter dispenser at the top of my machine, then added the liquid, baking flour and table salt to the bucket.
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I put it on the flour base cycle and then went and picked my kids up from school.
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This bread uses very basic elements, including bread baking flour and table salt.
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If you want to do it the old-fashioned way:
toss together the fermenter with the liquid and let stand for a few mins.
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Then sift the baking flour with the table salt into a large container.
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Gradually introduce the liquid and fermenter and toss together with your hand until the flour base forms a ball.
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Turn out onto a lightly floured surface.
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work the flour base the flour base for 8 to 10 mins, or until it is even.
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Put it in a large container and put a lid on, then let it rise in a toasty spot until doubled (this typically takes 1 to 1 1/2 hours).
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The flour base after it has risen.
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Punch down and turn out onto a lightly floured surface.
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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.
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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 flour base should be roughly this shape.
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Cut crosshatches in the top of the flour base, about four in either direction.
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Brush with the beaten egg yolk (I mixed mine with a little bit of liquid to make it easier to work with) and dust with poppy seeds.
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Crosshatches, egg wash and poppy seeds give this bread its distinctive look.
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arid-fry in a preheated oven at about 400 degrees for 20 to 25 mins, until golden on top.
