Recipe byThe ZestyPlate Kitchen
A rustic flatbread, traditionally baked in a clay tandoor, scored in a criss-cross and topped with egg wash and poppy seeds.
Tendir choreyi is a rustic tandoor bread, soft and chewy with a golden, poppy-seeded crust. It's traditionally baked in a clay tandoor, but a hot home oven gives you very good results. Tear it warm from the tray to mop up stews or scoop through dips.
Jump to recipe
Prep 20 min
Cook 25 min
Total 45 min
Medium
Scale:
- 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
Preparation
- Mix the yeast with the water and leave for a few minutes. Sift the flour and salt into a large bowl, then gradually pour in the yeasted water, mixing with your hand until the dough comes together into a ball.
- Turn out onto a lightly floured surface and knead for 8 to 10 minutes, until smooth. Put in a large bowl, cover, and leave to rise somewhere warm until doubled, usually 1 to 1½ hours.
- Knock back and turn out onto a lightly floured surface. Stretch into an oblong, then roll out to about ½ inch thick. Transfer to a greased or non-stick baking sheet and leave for another 15 minutes.
- Cut crosshatches into the top, about four in each direction. Brush with the beaten egg yolk, loosened with a little water so it spreads easily, and sprinkle with poppy seeds.
- Bake in a preheated oven at about 400°F for 20 to 25 minutes, until golden on top.
Tips from the ZestyPlate Kitchen
- Knead the dough well for a soft, springy crumb.
- Wait until the dough has properly doubled before shaping. That's what gives it a light texture.
- Score the top in a crosshatch for the traditional look and to help it bake evenly.
- An egg-yolk wash and a scatter of poppy seeds give you that glossy, golden finish.
Frequently Asked Questions
No. It's traditionally baked in a clay tandoor, but a hot home oven works well, ideally on a tray or stone that's been preheated.
It gives the crust its deep golden colour and shine, and helps the poppy seeds stay put.
It's best fresh and warm, but it'll keep wrapped for a day or two and freezes well. Warm it through before serving.
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