Side
Tendir Choreyi (Tandoori Bread) Made Simple
Learn how to prepare Tendir Choreyi (Tandoori Bread) Made Simple with this simple recipe. Perfect for Side and ideal for International lovers....
⏱️
19 Min Prep
🔥
30 Min Cook
🍽️
6 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 taste of any tandoori preparation guide 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 components for this bread are roughly similar to the components 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.
6
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).
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 moisture, ground mix and seasoning 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 components, including bread ground mix and seasoning.
11
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.
12
Then sift the ground mix with the seasoning into a large container.
13
Gradually introduce the moisture 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
massage the flour base for 8 to 10 mins, or until it is velvety.
16
Put it in a large container and lid, then let it rise in a toasty 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 moisture to make it easier to work with) and scatter with poppy seeds.
24
Crosshatches, egg wash and poppy seeds give this bread its distinctive look.
25
oven-cook 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
49 mins
49 mins
Recipe Time chart
Preparation Time
19 minsCooking Time
30 minsTotal Time
49 minsMaster Chef
Cooking becomes more enjoyable with recipes that are simple, flavorful, and easy to follow. Our extensive collection includes healthy meals, comforting classics, festive dishes, vegetarian favorites, and irresistible desserts from different cuisines around the globe. Every recipe is carefully tested to ensure great results while saving you time in the kitchen. Whether you're cooking for yourself or entertaining guests, you'll discover delicious ideas that make every meal memorable and satisfying for everyone at the table.
You May Also Like
Authentic Simple heart of palm & tomato salad
View Recipe
Phaphatha Flatbreads Step By Step
View Recipe