Large round bread baked by slapping dough onto the walls of a blazing-hot underground clay tandoor oven. The result is a thick, slightly chewy bread with a smoky char and a soft, airy interior.
Nutrition & Info
Allergen Warnings
Equipment Needed
Instructions
-
1
Dissolve yeast and sugar in warm water.
-
2
Mix flour and salt, add yeast water, and knead into a smooth dough.
-
3
Let rise for 1 hour until doubled.
-
4
Divide into 4 large rounds, about 2cm thick.
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5
Dimple the surface with fingertips and sprinkle with seeds.
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6
Bake at highest oven temperature (or in a tandoor) for 12-15 minutes.
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7
Cool on a rack. Tear apart to serve.
Did You Know?
In rural Azerbaijan, village women gather at a communal tandoor oven for bread-baking days, turning the process into a social event complete with tea and gossip. A single session can produce enough bread for a week.
Chef's Notes
Equipment Tips
- tandoor oven or very hot conventional oven
- bread paddle
The Story Behind Tandir Chorek
Tandir chorek is Azerbaijan's most ancient bread, baked in underground clay ovens that have been used across the Caucasus for thousands of years. The technique of slapping dough onto the oven's inner walls requires considerable skill and speed.
In rural villages, the tandoor is often a communal oven located in the center of the settlement, and bread-baking is a shared social activity among women. The bread stays fresh for several days due to its thick construction.
Tandir chorek is the essential accompaniment to piti, kebabs, and other traditional Azerbaijani dishes, and its smoky aroma is one of the defining scents of Azerbaijani village life.
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