Breads
Tandir Choreyi Tandoor-Baked Flatbread
Ingredients
- - 500 g (4 cups) strong bread flour
- - 1 tsp active dry yeast
- - 1 tsp sugar
- - 1.5 tsp salt
- - 320 ml (1 1/3 cups) warm water
- - 2 tbsp vegetable oil
- - 1 tbsp sesame seeds, for topping
Method
- Dissolve yeast and sugar in warm water and rest 10 minutes until foamy.
- Mix in flour, salt and oil, then knead for 10 minutes until smooth and elastic.
- Cover and prove in a warm place for 1 hour, until doubled in size.
- Divide into 4 portions, and shape each into a flattened oval about 1.5 cm (0.6 in) thick.
- Press fingertip dimples across the surface and scatter with sesame seeds.
- If using a tandoor, slap the dough against the hot inner wall and bake 5-7 minutes until blistered and golden. In a conventional oven, bake at the highest setting on a preheated stone or tray for 10-12 minutes.
- Serve warm, ideally straight from the oven.
Introduction: Baked against the searing hot walls of a clay tandoor oven, tandir choreyi is the everyday bread of Azerbaijan, its blistered, smoky crust and soft interior making it the natural companion to nearly every dish from breakfast cheese to evening kebabs.
Cultural Background: Baked against the searing hot walls of a clay tandoor oven, tandir choreyi is the everyday bread of Azerbaijan, its blistered, smoky crust and soft interior making it the natural companion to nearly every dish from breakfast cheese to evening kebabs.
Tips: The higher the oven temperature, the closer the result will be to true tandoor bread — preheat your stone or tray as hot as your oven allows. The fingertip dimples are not just decorative; they help the bread bake evenly and hold its shape.
Variations: A version enriched with a little yogurt in the dough gives a softer, slightly tangier crumb. Nigella seeds can be used in place of, or alongside, sesame seeds.
Storage: Store wrapped at room temperature for up to 2 days.
Reheating: Warm briefly in a hot oven or dry pan to restore softness and aroma.
Nutrition: Approx. 210 kcal, 6 g protein, 4 g fat, 38 g carbohydrate per portion.
FAQs:
Q: Do I need a real tandoor oven? A: No, a very hot conventional oven with a preheated stone or heavy tray gives a good result at home. Q: Can this dough be frozen? A: Yes, freeze the shaped, unbaked dough and thaw fully before baking.
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