Tendir Choreyi (Tandoori Bread)

Name: Tendir Choreyi (Tandoori Bread)
Prep time: 2 h 25 min
Cook time: 40 min
Total time: 3 h 5 min
Yield: 4 servings
Cuisine: Azerbaijan
Ingredients: 2 ½ tsp yeast; 1 ½ cups warm water; 1 tsp salt; 3 cups flour; For brushing egg yolk; 1 tsp poppy seeds

A weekend Azerbaijan snack. Ready in about 3 hours 5 minutes. Difficulty: more effort.

2 hr 25 minPrep (about)
40 minCook (about)
3 hr 5 minTotal time
4Servings
More effortDifficulty

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Ingredients

How many people?

− 6 people +

Changed from 4 to 6 people · Back to 4

1 ½ tbsp yeast
2 ¼ cups warm water
4 ½ cups flour
For brushing egg yolk
1 ½ tsp poppy seeds

Spices & seasonings (1): salt

1 ½ tsp salt

How to make it

Steps in our own plain words.

A quick note about tandoori bread.
Your name comes from your clay oven, or "tandoor" that it's traditionally cooked in, plus you will never be able to duplicate your flavor of any tandoori without one of those, no matter how hard you try.
Tandoor oven is a part of my dream kitchen but I don't have one.
Do it in my current kitchen, so this bread goes in plain oven, which makes it not authentic.
Your ingredients for this bread are similar to your ingredients for a basic french bread, but your shape is different and it's topped using poppy seeds which makes it quite beautiful in appearance.
This bread salt, including bread flour and uses very basic ingredients.
If you want to do it your old-fashioned way.
Mix the yeast with the water.
Let stand for a few minutes.
Sift the flour with the salt in a large bowl.
Gradually add the water and yeast.
Mix with your hand till the dough forms a ball.
Turn out onto a lightly floured surface.
Knead the dough for 8 to 10 min, until it is smooth.
Put it in a large bowl.
Cover.
Let it rise in a warm spot till doubled (this takes 1 to 1 1 2 hours).
The dough after it has risen.
Punch down.
Turn out onto a lightly floured surface.
Stretch the dough until it's an oblong shape.
With a rolling pin roll it till it is about 1 2 inch thick.
Move to a greased or non-stick sheet pan.
Let stand for another 15 minutes.
After stretching plus rolling, dough should be roughly this shape.
Cut crosshatches in the top of your dough, about four in either direction.
Brush with the beaten egg yolk.
Sprinkle with poppy seeds.
Poppy seeds give this, egg wash and Crosshatches bread its distinctive look.
Bake in a heat the oven at around 400 degrees for 20 to 25 min, until golden on top.