Tendir Choreyi (Tandoori Bread)

A note on tradition: the name tandoori comes from the clay oven, or "tandoor", that the bread is traditionally cooked in, and you will never fully duplicate that flavour in a plain oven. This version bakes in an ordinary oven, so it is not strictly authentic, but it is how you would make the bread at home. It uses very basic ingredients – bread flour, salt, water and yeast – and is topped with poppy seeds, which make it beautiful in appearance.

Bread machine method: put the yeast in the yeast dispenser (no need to proof it first), then add the water, flour and salt to the bucket. Run the dough cycle.

Old-fashioned method: mix the yeast with the water and let stand for a few minutes. Sift the flour with the salt into a large bowl. Gradually add the water and yeast and mix with your hand until the dough forms a ball.

Turn out onto a lightly floured surface. Knead the dough for 8 to 10 minutes, or until it is smooth. Put it in a large bowl and cover, then let it rise in a warm spot until doubled, typically 1 to 1½ hours.

Punch down and turn out onto a lightly floured surface. Stretch the dough into an oblong shape, then with a rolling pin roll it until it is about 1/2 inch thick. Transfer to a greased or non-stick baking sheet and let stand for another 15 minutes.

Cut crosshatches in the top of the dough, about four in either direction. Brush with the beaten egg yolk (mix it with a little water to make it easier to work with) and sprinkle with poppy seeds.

Bake in a preheated oven at about 400 degrees for 20 to 25 minutes, until golden on top.