Tandir Bread

20150818_181202

My favorite type of bread, which I grew up eating almost every day, is called Tandir or Tandoor. The name comes from a word tandir, a clay oven where this flat bread is traditionally baked.

20150603_141431 (2)

You most likely don’t have a tandir oven at home, so this recipe is the next closest thing to tandir you can make in a conventional oven. So let’s get started.

In this recipe, I substituted 1 cup whole wheat flour for 1 cup of bread flour, just because I love the flavor whole grains impart to baked goods.

.

Ingredients

2 ¼ tsp or 1 packet instant yeast

1 ½ warm water, 105-115 F

1/3 cup plain yogurt

3 cups unbleached bread flour

1 cup whole wheat flour

extra flour for kneading

1 ¼ tsp salt

1 egg or egg yolk, whisked

1 tsp black or white sesame seeds, or poppy seeds (you can combine them as well)

Directions

In a small bowl, combine the yeast and water, and place it in a warm place for 10 minutes.

Sift the flours and salt into a large bowl. Stir in the yeast mixture and yogurt. Knead until the dough comes together for 6-8 minutes. If the dough is very sticky, add a little more flour and knead until it becomes more pliable. Cover the bowl with the plastic wrap and let rise in a warm place for 2 hours until it doubles in size.

Punch the dough down to release the air. Place it on a lightly floured surface. Shape it into a ball, then flatten it. Roll it out or stretch it out with your hands into a 1/2 inch thick oval or round shape. The dough is going to be soft, stretchy, and slightly sticky.

Carefully transfer the dough onto a baking sheet lined with parchment paper or greased non-stick surface. Let the dough rise in a warm place for 15-30 minutes.

With a sharp knife, make shallow vertical and diagonal slashes into the dough (you can always improvise with the design). Brush it with the egg wash and sprinkle with the seeds.

20150818_145123

Place into the 400 F preheated oven, and bake until golden brown for 20-25 minutes. The bread should sound hollow when tapped.

Transfer the bread onto the cooling rack for 2 minutes before removing from the baking sheet. If you are using parchment paper, transfer the bread along with it onto the rack.

Tandir tastes the best when served warm.

20150818_154358 (2)

Enjoy!

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

Connecting to %s