Side
Tendir Choreyi (Tandoori Bread) Made Easy
If you enjoy authentic Tendir Choreyi (Tandoori Bread) Made Easy cuisine, this homemade Side recipe is worth trying at home....
⏱️
10 Min Prep
🔥
21 Min Cook
🍽️
5 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 savor of any tandoori method 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 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 gorgeous in appearance.
6
In fact this bread is quite possibly the most gorgeous 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 leavening agent first.
8
I just put it in the little leavening agent dispenser at the top of my machine, then added the liquid, baking flour and table salt to the bucket.
9
I put it on the flour base cycle and then went and picked my kids up from school.
10
This bread uses very basic fixings, including bread baking flour and table salt.
11
If you want to do it the old-fashioned way:
toss together the leavening agent with the liquid and let stand for a few mins.
12
Then sift the baking flour with the table salt into a large dish.
13
Gradually mix in the liquid and leavening agent and toss together with your hand until the flour base forms a ball.
14
Turn out onto a lightly floured surface.
15
work the flour base the flour base for 8 to 10 mins, or until it is even.
16
Put it in a large dish and seal, then let it rise in a mildly hot spot until doubled (this typically takes 1 to 1 1/2 hours).
17
The flour base after it has risen.
18
Punch down and turn out onto a lightly floured surface.
19
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.
20
Transfer to a greased or non-stick baking sheet and let stand for another 15 mins.
21
After stretching and rolling, your flour base should be roughly this shape.
22
Cut crosshatches in the top of the flour base, 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 dust with poppy seeds.
24
Crosshatches, egg wash and poppy seeds give this bread its distinctive look.
25
toast in a preheated oven at about 400 degrees for 20 to 25 mins, until golden on top.
Recipe Information
Cuisine
International
International
Course
Side
Side
Diet
Vegetarian
Vegetarian
Total Time
31 mins
31 mins
Recipe Time chart
Preparation Time
10 minsCooking Time
21 minsTotal Time
31 minsMaster Chef
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