Rustic Homestyle Tendir Choreyi (Tandoori Bread) Recipe

In a small bowl, combine the warm water, active dry yeast, and sugar. Let the mixture stand for 5 to 10 minutes until it becomes frothy and bubbly.

In a large mixing bowl, whisk together the all-purpose flour and fine sea salt. Pour in the activated yeast mixture and stir with a wooden spoon until a shaggy dough begins to form.

Turn the dough out onto a lightly floured surface and knead for 8 to 10 minutes until it is smooth and elastic. Place the dough in a greased bowl, cover with a damp cloth, and let it rise in a warm place for 1 hour, or until doubled in size.

Preheat your oven to 450°F (230°C) and place a large baking sheet or pizza stone on the middle rack to heat up. Punch down the risen dough and divide it into two equal portions, shaping each into a smooth ball.

Flatten each dough ball into an oval shape about 1 inch thick, leaving the edges slightly thicker than the center. Use your fingers or a fork to press deep, decorative indentations into the center of the dough to prevent it from puffing up too much during baking.

Whisk the egg yolk and plain yogurt together in a small bowl, then brush this glaze generously over the shaped dough. Sprinkle the top evenly with sesame seeds and nigella seeds for a traditional look and nutty flavor.

Carefully transfer the shaped dough onto the preheated baking sheet or pizza stone in the oven. Bake for 12 to 15 minutes until the bread is deeply golden brown on top and sounds hollow when tapped on the bottom.

Remove the hot bread from the oven and wrap it immediately in a clean kitchen towel for 5 minutes to soften the crust slightly. Tear into warm pieces and serve alongside fresh feta cheese, tomatoes, and hot black tea.