Sides · Azerbaijani

Tendir Choreyi (Azerbaijani Tandoor-Style Bread)

Sofia Romano

Recipe by Sofia Romano

Pasta & Mediterranean · September 13, 2026

This golden, poppy seed topped bread borrows its name from the tandoor, the clay oven it is traditionally baked in. You won't have that oven at home, but a regular oven still turns out a beautiful loaf with a crisp crust and a soft, chewy inside. It's simple, made with pantry staples, and honestly one of the prettiest things you can pull out of your oven.

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Tendir Choreyi (Azerbaijani Tandoor-Style Bread)

Why you'll love this

  • Made with just five everyday pantry ingredients.
  • The crosshatch top and poppy seeds make it genuinely gorgeous.
  • Crisp golden crust with a soft, chewy center.
  • Great alongside soups, stews, or a cheese board.

EveryDayMeal recipe

Tendir Choreyi (Azerbaijani Tandoor-Style Bread)

Prep
25m
Cook
25m
Total
140m
Serves
8
Level
Medium

Ingredients

  • 2 1/2 teaspoons active dry yeast
  • 1 1/2 cups warm water
  • 1 teaspoon salt
  • 3 cups all-purpose flour
  • 2 egg yolks, beaten (for brushing)
  • 1 teaspoon poppy seeds

Equipment

  • Large mixing bowl
  • Rolling pin
  • Baking sheet
  • Sharp knife
  • Pastry brush
  • Clean kitchen towel

Instructions

  1. Stir the yeast into the warm water and let it sit for about 5 minutes, until it looks a little foamy, which tells you the yeast is alive and working.
  2. Whisk the flour and salt together in a large bowl, then pour in the yeast water a little at a time, mixing with your hand until the dough pulls together into a shaggy ball.
  3. Turn the dough onto a lightly floured surface and knead for 8 to 10 minutes, until it feels smooth and springy instead of sticky and rough.
  4. Place the dough in a large bowl, cover it with a towel, and let it rise in a warm spot until doubled in size, usually 1 to 1 1/2 hours.
  5. Punch down the risen dough to release the air, then turn it out onto a floured surface and stretch it into a long oval.
  6. Roll the dough with a rolling pin until it is about 1/2 inch thick, then transfer it to a greased or nonstick baking sheet and let it rest for 15 minutes so it can relax and puff slightly.
  7. Use a sharp knife to score about four shallow lines in each direction across the top, creating the crosshatch pattern that gives this bread its classic look.
  8. Brush the whole surface with the beaten egg yolks (a splash of water thins them for easier brushing) and sprinkle evenly with poppy seeds for shine and crunch.
  9. Bake in a preheated 400 degree oven for 20 to 25 minutes, until the top is deep golden and the bread sounds hollow when tapped on the bottom.

Tips from the kitchen

  • If your kitchen is cool, let the dough rise inside your oven with just the light on for gentle warmth.
  • Mix the egg yolks with about a teaspoon of water so the wash brushes on smoothly and bakes up glossy.
  • Score the dough only about 1/4 inch deep so the pattern stays visible without the loaf collapsing.

Estimated nutrition per serving: 200 cal · 6g protein · 38g carbs · 2g fat

Make it your own

  • Swap poppy seeds for sesame seeds or nigella seeds for a different look and flavor.
  • Use bread flour instead of all-purpose for an even chewier texture.
  • Brush with olive oil instead of egg yolk for a softer, vegan-friendly crust.

Storing & make-ahead

Keep the cooled bread wrapped at room temperature for up to 2 days, or freeze in a zip-top bag for up to 2 months. Warm slices in a 350 degree oven for a few minutes to bring back the crisp crust.

Good to know

Can I use a bread machine for the dough?
Yes. Add the water, flour, and salt to the bucket with the yeast, run the dough cycle, then shape, top, and bake as directed.
Do I really need a tandoor oven?
No. A tandoor gives the most authentic flavor, but a standard home oven at 400 degrees produces a delicious loaf.
Why didn't my bread rise well?
The most common culprit is water that is too hot or too cold. It should feel comfortably warm, not hot, and your yeast should foam before you mix it in.
Can I make it ahead?
Yes. You can refrigerate the dough after the first rise overnight, then let it come to room temperature before shaping and baking.

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