70 Comments Add your own

• 1. Asli  |  January 17th, 2008 at 8:08 pm

  Farida,
  Thanks a million for posting this recipe of tandir bread. I have been waiting for your book to come up, so I could try to make tandir bread by myself :). I still regret that I did not go for the third piece the last time you cooked for us. The recipe does not seem difficult at all even though the outcome is so beautiful. I hope you share the recipe for that delicious lamb & eggplant dish of yours.

• 2. Anonymous  |  January 21st, 2008 at 7:53 pm

  I have been a lucky participant in Farida’s recipe trials- my family has loved everything we’ve tried- eggplant rolls, sweet & sour chicken, stuffed grapeleaves…the pictures of the bread on this site are making my mouth water, will have to try next! I highly recommend these recipes! Fariba K.

• 3. Farida  |  January 23rd, 2008 at 6:25 am

  Thank you, thank you! I am glad you like my recipes. Enjoy the blog!

• 4. jeanp123  |  January 23rd, 2008 at 11:55 pm

  Farida,
  I can’t wait to try this tandir bread recipe. The photos are very helpful. Keep up the good work!
  Jean Patterson
  co-author of “Cooking Outside the Pizza Box: Easy Recipes for Today’s College Student

• 5. Anonymous  |  January 24th, 2008 at 10:39 am

  Wow, I never thought it was so easy! Will definitely try. Farida, thank you for the recipe!! Leyli

• 6. Osana  |  January 24th, 2008 at 1:32 pm

  Looks delicious. I’ll treat my children with it on weekends.

• 7. Anonymous  |  January 25th, 2008 at 4:11 am

  Hi, Farida.
  I am originally from Baku as well and love Azeri food. I spend significant amount of time browsing blogs, so I am really excited to find your blog and to try these wonderful recipes. Your blog is truly one of a kind and I am definitely adding it to my feeds and favorites.
  Good luck and keep up the good work.

• 8. shozoda  |  January 25th, 2008 at 5:27 pm

  Faridochka,
  how I am glad that you have created this wonderfull webside, I red it and enjoyed so much
  Thank you, love you Shozoda

• 9. Farida  |  January 29th, 2008 at 6:53 pm

  Thank you Asli, Fariba, Jean, Leili, Anon., and Shozoda xanum, for your nice words! Enjoy!

• 10. Farida  |  January 29th, 2008 at 6:54 pm

  Opps, almost forgot:) Thank you, Osana!

• 11. Murat Buyuran  |  February 6th, 2008 at 7:18 pm

  When I came to the US about 9 years ago, the first food I longed for away from home was bread. It is so important in our culture. Tandir Bread is my favorite of all and this recipe excellent. I am lucky to try your wonderful food at home. Thank you so much! Murat.

• 12. kp  |  March 25th, 2008 at 10:21 pm

  My mouth is watering just looking at the golden bread.

• 13. Max  |  March 26th, 2008 at 10:44 am

  Wow, this bread looks delicious. It doesn’t look very easy to make, but definitely worthed to try. The instructions look very clear. Thank you for sharing it.
  Max

• 14. farida  |  March 26th, 2008 at 11:57 am

  KP: Welcome to my blog! The crust is what I love the most. Egg yolks work wonders on top of this bread:)

  Max: You are welcome Max! Let me know how it turns out.

• 15. violets  |  March 26th, 2008 at 3:18 pm

  Hi Farida

  This tandoori bread looks so good, I’ve just voted for it on tastespotting.

  Vi

• 16. Medena  |  March 27th, 2008 at 5:54 am

  I know I’m going to try this! Looks great! I can never have enough bread recipes. Great blog!

• 17. farida  |  March 27th, 2008 at 11:45 am

  Vi: Welcome back! This bread is easy to make. I like it right out of the oven with white cheese and fresh herbs on the side. Yum!

  Medena: Thank you for stopping by. Glad you like the recipe. You have a cute blog, too:)

• 18. Jamila  |  March 27th, 2008 at 7:01 pm

  Dear Farida,

  Thank you very much. When I go to Baku, first of all I want to have tandoori bread. We have an Indian restaurant here and they have tandoori bread in their menu. I am not a fan of Indian food. But for tandoori bread I started to go there. Last time something was wrong with thier bread and I am so glad you shared this recipe with us.

  Thank you

• 19. farida  |  March 28th, 2008 at 11:37 am

  You we welcome, Jamila. I miss real tandoori bread too. Mine is just an imitation although it can’t replace the real thing, but better than nothing. I like Indian naan, too, if that’s what you mean. Sagh ol!

• 20. Asli  |  March 30th, 2008 at 9:06 pm

  Dear Farida Hanim,

  Finally today, I made your tandoori bread! However, I realized that I had only 2 cups of flour and no eggs, so I used 1 cup of wheat flour and yogurt for brushing. It came out really good, and Gorkem liked it, too :P. Also, your tandoori bread reminds me of special bread called pide, which is only baked during Ramadan month in Turkey and was the best thing I remember from my childhood Ramadans in Istanbul.

  Thanks again for this recipe,

  Asli

• 21. Maninas  |  April 5th, 2008 at 4:46 pm

  How interesting! I’m really glad I discovered your blog! I love the photos, too!

• 22. farida  |  April 7th, 2008 at 12:24 pm

  Asli: Glad my bread brings back the sweet memories of Turkish Ramadan days to you.

  Maninas: Welcome to my blog. Thank you for your nice words! Please visit again!

• 23. KitchenGoddess83  |  April 24th, 2008 at 7:40 am

  That looks amazing Farida, and thank you for the cultural insight too - very interesting.

• 24. mahsati  |  May 26th, 2008 at 8:34 pm

  salam Farida….i followed to recipe but it didnt come the way its on ur pic?? dont know why?? :(((…i baled for 25 minutes still bread was almost white..when I took it out it was inside cooked but outside (bottom too) very crunchy :(( what was wrong?? My husband buying tandoori bread from indian restaurant i allso love it with feta cheese for breakfast but i homemade is always homemade ..where was my mistake??:(((

• 25. farida  |  May 27th, 2008 at 11:02 am

  Dear Mahsati, so sorry your bread didn’t turn out the way you wanted. I am thinking what might have caused the problem. Here’s what comes to my mind.

  1. Did the dough rise nicely? It really has to rise before it goes in the oven.

  2. I mentioned in the recipe that the bread needs to bake for about 25 minutes or until it is golden on top. So, maybe 25 minutes was not enough for your bread and you took it out too early. Each oven is different so times vary.

  3. Also make sure the bread is on the middle rack of the oven. If nothing else works and you still have a crust on the bottom and nothing on top, bake the bread on top rack for about 5 minutes or until it is golden on top. It should work.

  3. This bread is soft inside but slightly crunchy outside. It is more on a flat side than pluffy.

  I don’t know if these answers help or not. Hope they do. Please let me know if you have any other questions. Anything I missed to address? So sorry again. Hope it comes out nicely the next time you bake it!

• 26. mahsati  |  May 29th, 2008 at 1:57 am

  thank you Farida, Im gonna try again inshAllah, lets see..will let younknow results…Im ur fan, so will be checking out your updates!!!!

• 27. Medena  |  June 17th, 2008 at 10:13 am

  Making it again!!!! Right now! Love, love, love this bread!

• 28. Mila  |  June 28th, 2008 at 5:31 am

  Hi Farida, thank you too much for this recipe. To long I look for this recipe. Your blog is very good!!!

• 29. My First Newspaper Interv&hellip  |  July 17th, 2008 at 8:26 pm

  [...] soon), Stuffed Eggplants, Peppers and Tomatoes (Badimjan, Biber, Pomidor Dolmasi. Coming soon), and Tandoori Bread (Tendir Choreyi). It was so much fun to work on this project! Apart from being a talented writer, [...]

• 30. Mrs Ergül  |  November 19th, 2008 at 6:39 am

  this looks cok guzel abla! I will try this one day!

• 31. Arlette  |  February 24th, 2009 at 2:33 pm

  hello again
  this looks exactly like my Pide Bread or Ramadan Bread,
  i dont use a knife to design it, instead I dip my fingers with olive oil and press on the dough and they will leave their markers then i sprinkle black sesame seeds or pumpkin seeds or sesame seeds..
  and sometimes i do add fennel ….
  it ’s delicious.
  seems we have lots of recipes in common,
  take care….

• 32. happycook  |  March 14th, 2009 at 5:30 pm

  Thanks so much for sharing this recipe. I made it with flour that’s a blend of whole wheat & white. It was delicious.

• 33. Sabina Rodriguez( Ali-Zade  |  April 7th, 2009 at 11:11 am

  I am very thanktfull to your site and recipes. I left Baku 11 years ago and i have never found anything like this before. Since i left my country, i was missing all our food and now you guys brought so much happiness to me again!!!
  Thank you so much!!!!
  Sabina.

• 34. Naila  |  April 12th, 2009 at 6:16 pm

  Dear Farida!
  i found your website by just looking for our bread recipe. in the past i used some recipes that were shown on Baku Pages but the result was a disasted . absoultely dry and tasteless. but then i saw your website and tried yours - and it turned so good i think i can jump of joy. thank you very much for this wonderful recipe which is soooo close to tendir chorek made in a clay oven in Baku

• 35. Mariana  |  May 31st, 2009 at 1:15 am

  Bine te-am gasit!ai un blog tare frumos si interesant!Felicitarii!

• 36. connie malykh  |  June 9th, 2009 at 12:12 pm

  your recipes are great

• 37. Mariana  |  June 12th, 2009 at 9:15 am

  Te rog instaleaza-ti TRADUCERII!SI IN ROMANA!

• 38. touria  |  June 15th, 2009 at 4:01 am

  hmmmmmmm i like it

• 39. Anonymous  |  July 4th, 2009 at 1:41 pm

  I spent a few months in Baku this past year and I LOVED the bread…i miss it. so excited to try this recipe

• 40. Galatea  |  July 27th, 2009 at 5:26 pm

  Hi there!

  Dear Farida, I tried this recipe of yours both yesterday and today. I must say bread turns out very yummy and reminds me very much of a real tandoori bread. However, there are a couple of things I have slightly changed: I added 4 cups of flour instead of recommended 3, because my dough seemed a bit too wet with that amount; additionally, after the bread was ready I rubbed it with some water, it seemed to soften it ( i read about this hint from Gulli’s website).

  Thanks very much for your recipes!
  Galatea.

• 41. fatima  |  August 25th, 2009 at 2:31 am

  i really fall in love when i saw the pic of bread
  i went straight to market bought every thing i need and made it right away i must say my hubby kids allllll love it thank you soooooo much soon willl try you baklava …i hope that also turn out good (finger cross)

• 42. Yang Mommy  |  September 7th, 2009 at 9:40 am

  Your recipe blog is a terrific find! And the photos mouthwatering!Soon, a dear friend of mine will be moving to Baku. We’re both “foodies” and to now find authentic Azeri recipes is great, as we can cook here at home before she moves and learn about the tastes and flavors of your homeland.
  My first recipe has been this Tandir bread. I too needed 4C of flour and baked for 30minutes. Delicious! Keep up the good work!

• 43. farida  |  September 9th, 2009 at 10:21 am

  THANK YOU FOR YOUR COMMENTS, FRIENDS!

  YangMommy: Hope your friend enjoys her stay in Azerbaijan. I have a feeling she will:)

• 44. Farida’s Azerbaijan&hellip  |  September 9th, 2009 at 2:42 pm

  [...] table features food from both sides. Sometimes it is difficult to tell which comes from where, as some dishes are commonly prepared both in Turkey in Azerbaijan. Albeit many similarities between the cuisines of [...]

• 45. ayxan  |  September 9th, 2009 at 11:38 pm

  Hi there,

  I am looking at all these wonderful art of cuisine and am asking myself..why did I leave Azerbaijan…came all over the way here to the end of the world…ah..Azeri food is the best of the best!!!

  I will learn something here and maybe can teach my wife too.

  Thank you for your wonderful site!!!

  Hormetle,

• 46. sheila  |  October 18th, 2009 at 7:27 am

  hi there, I just wanted to tell you how much I love your website! I came across your Tandir bread recipe about 3 weeks or so ago I think, and the bread is so incredibly good that I think I’ve made this bread about 5 times now!

  It’s easy, delicious, and best of all, it’s a flexible recipe. One day I didn’t have eggs to do the egg wash, so I brushed it with a pesto sauce and wow it turned out great!

  I’m looking forward to trying more of your recipes, and I want to know if it’s okay if I blog about your bread recipe on my website. Of course I will give you credit for the recipe and link to your website.

  Thanks so much, and I’ll be back here again and again. Have a great day! sheila

• 47. Sabinaaa  |  November 11th, 2009 at 6:15 pm

  Farida khanim, you made me, including my family drool over this picture. We stared at it for nearly 10 seconds without saying anything lol

  thank you very much for putting this recipe!

• 48. AZ Cookbook - Food From A&hellip  |  January 11th, 2010 at 12:04 pm

  [...] myself devouring my favorite childhood dish - kelem dolmasi, soaking its juices with fresh crusty bread. Soon after I had arrived home, the dish was simmering in the pot. It didn’t take me much to [...]

• 49. Adila  |  February 23rd, 2010 at 11:16 am

  I used sesame instead of poppy seeds and it looked and tasted great ! Even my baby liked it :))
  Thank you !

• 50. AZ Cookbook - Food From A&hellip  |  March 5th, 2010 at 4:52 pm

  [...] creamy yogurt, sometimes bargaining the prices in vain and nodding approval when the seller swears by bread (it is common to swear by bread in Azerbaijan) that her yogurt has no thickening agent and that it [...]

• 51. Lesya Cali  |  July 15th, 2010 at 6:04 am

  Very simple ingredients and bread turned out delicious. I used half white and half whole wheat flour. It is so good pretty much with anything. Thanks for great site and inspiration.

• 52. Noorah  |  September 23rd, 2010 at 4:51 pm

  This is the best bread recipe I’ve ever tried! It comes out lovely each and every time. I split the dough in half and make two loaves out of it. My Iranian husband and I have this every Sunday morning as a big Turkish-style breakfast including feta cheese, greek olives, tomatoes, cucumbers, sour cherry jam, yogurt, and hot tea. YUM!

• 53. AZ Cookbook - Food From A&hellip  |  October 13th, 2010 at 10:56 pm

  [...] Do you see yellow in the picture? I mean the beautiful yellow inside the slice of bread? [...]

• 54. Making Memories » L&hellip  |  October 27th, 2010 at 10:58 pm

  [...] like this recipe for the Azeri soup we made. It is good with any crusty bread but we like it with Tendir Choreyi. I don’t know what this dish is called in Azerbaijan… we just call it Lamiya’s [...]

• 55. Tahira  |  December 3rd, 2010 at 9:27 am

  Dear Farida.

  Thank you very much for such wonderful blog. I always follow you. I am not good in cooking but with this site I am trying to do and I really rely on your experience since everything i tried was good. However i have tried to make this bread at home and my dough didnt become puffy despite that I put it in warm place for more than 2 hours and I used of course yeast 7 gr as you said. I put more than 3 cups of flour since the dough was very sticky. I just want to ask why it is not puffy and in the oven after it did not become puffy also

  I am also azeri but living in Switzerland and to cook our food is very important for me since our cuisine is one of the best.

  Thank you very much dear,

  With kind regards,

  Tahira

• 56. farida  |  December 4th, 2010 at 12:35 am

  TARANA: Thank you for your nice words. The dough did not rise. The reason could be the quality of the yeast. Also, the water should not be cold. And the temperature of the place you let the dough rise in should be warm enough. Nothing else comes to my mind. If the bread didn’t rise, it wont’ rise in the oven either. Hope it turns out nicely next time you bake it. Any questions, write me.

• 57. Tahira  |  December 12th, 2010 at 5:47 am

  Dear Farida

  Thank you very much for reply and help. I have added more yeast and it really rised very good This attempt was successful
  Farida could you please write the recipe of “Gogal” in your blog. May be it exists but I can not find. I would be so grateful
  I am writing in English because may be many of the visitors of this blog are from another countries so these messages and comments could be useful for them too.

  Cox teshekkur edirem.

  Tahire

• 58. FARIDA  |  December 13th, 2010 at 9:22 am

  TAHIRA: Gogal will be in my cookbook. Stay tuned:)

• 59. Jill  |  December 16th, 2010 at 5:25 pm

  I love bread…and this recipe is so easy!

• 60. KONKA  |  January 5th, 2011 at 2:41 pm

  Ellerine saglik Feridem.Bakidaki ailen seninle fexr edir. Biz Azeriler coreki cok severik.odur ki,corekimiz bol olsun.Corek bol olarsa,basilmaz veten.

• 61. KONKA  |  January 7th, 2011 at 7:25 pm

  ne fark eder ki,feridem.biz hamimiz bir aileyik.seni kim ailesine qebul etmez ki?shirinsen ship-shirin.ellerin her zaman ruzili olsun canim bacim.ugurlar.

• 62. Twigfilly  |  February 5th, 2011 at 3:27 pm

  I make this bread once a week! Your recipe is so, so good and also so very easy. I previously lived in Baku, but it has been 8 years since I was there, and having your recipes on here makes my heart happy! I regularly try your recipes and they are all so delicious. Thank you!

• 63. AZ Cookbook - Food From A&hellip  |  April 13th, 2011 at 7:08 pm

  [...] stand-alone light meal. Serve dovgha either chilled or at a room temperature, always with chunks of bread on the [...]

• 64. Asli  |  April 21st, 2011 at 11:53 am

  Oh my god! Whenever I visit your blod, I take a look at your bread, and day-dream I will bake one just like yours one day…

• 65. Paine Tandir (Tandoori) |&hellip  |  May 15th, 2011 at 2:28 pm

  [...] am luat-o de aici . O painica delicioasa care s-a mancat rapid de tot. Ingrediente: 7 gr drojdie uscata ( 15 g [...]

• 66. Jenan  |  August 7th, 2011 at 7:56 am

  Thanks a lot Ferida. I miss this bread, Im living in Saudi Arabia and for long time didnt try OUR Tendir Coreyi Love you!

• 67. Week 11: Azerbaijan : Uni&hellip  |  May 10th, 2012 at 10:39 am

  [...] Tendir choreyi | Tandoori bread | Recipe [...]

• 68. Ever heard of Azerbaijan?&hellip  |  June 5th, 2012 at 8:04 pm

  [...] Recipe: http://www.azcookbook.com/tandir-bread-tendir-choreyi/ [...]

• 69. Noorah101  |  January 6th, 2013 at 7:45 am

  As I posted above, I love this bread. I recently got a bread machine and tried making the dough in the machine to save work. If I used the ingredients as listed, the dough always comes out too soft and sticky. I was wondering if the recipe has to be altered for use in a bread machine? Maybe it needs more flour to keep the consistency firm? The bread itself still turns out well in the oven, but I have to add more flour to make it a consistency that can be rolled which doesn’t seem right. It still rises and bakes the same, which is good. Can you please advise? Thank you!

• 70. FERIDE - AZCOOKBOOK  |  January 6th, 2013 at 7:28 pm

  NOORAH101 - Thank you for trying the recipe. I don’t have a bread machine and never used it so not sure how it functions with different types of dough. I would assume you should add more flour to the dough so it is not sticky. Try it and see what happens. The dough should not be sticky.

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