Tendir Choreyi (Tandoori Bread)

Start cooking opens one step at a time with read-aloud and hands-free voice control — “next”, “repeat”, “how much salt”, “timer 10 minutes”.

1. 1First a quick note about tandoori bread (or tandoori anything, really).
2. 2The name comes from the clay oven, or "tandoor" that it is traditionally cooked in, and you will never be able to duplicate the flavor of any tandoori recipe without one of those ovens, no matter how hard you try.
3. 3Now, 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. 4However, 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. 5The ingredients for this bread are roughly similar to the ingredients for a basic french bread, but the shape is different and it is topped with poppy seeds which actually makes it quite beautiful in appearance.
6. 6In fact this bread is quite possibly the most beautiful thing I've ever baked (my cakes certainly don't fall into that category).
7. 7So as always I used my bread machine, but this time I didn't proof the yeast first.
8. 8I just put it in the little yeast dispenser at the top of my machine, then added the water, flour and salt to the bucket. I put it on the dough cycle and then went and picked my kids up from school.
9. 9This bread uses very basic ingredients, including bread flour and salt.
10. 10If you want to do it the old-fashioned way:.
11. 11Mix the yeast with the water and let stand for a few minutes. Then sift the flour with the salt into a large bowl. Gradually add the water and yeast and mix with your hand until the dough forms a ball.
12. 12Turn out onto a lightly floured surface. Work the dough for 8 to 10 minutes, or until it is smooth.
13. 13Put it in a large bowl and cover, then let it rise in a warm spot until doubled (this typically takes 1 to 1 1/2 hours).
14. 14The dough after it has risen.
15. 15Punch down and turn out onto a lightly floured surface. Stretch the dough until it is an oblong shape, then with a rolling pin roll it until it is about 1/2 inch thick.
16. 16Move to a greased or non-stick baking sheet and let stand for another 15 minutes.
17. 17After stretching and rolling, your dough should be roughly this shape.
18. 18Cut crosshatches in the top of the dough, about four in either direction. Brush with the beaten egg yolk (I mixed mine with a little bit of water to make it easier to work with) and scatter with poppy seeds.
19. 19Crosshatches, egg wash and poppy seeds give this bread its distinctive look.
20. 20BakeBake in a preheated oven at about 400 degrees for 20 to 25 minutes, until golden on top.