When we talk about tandoor churek, we remember the aroma of fresh bread. Tandoor has been prepared in Azerbaijan for a long time, as evidenced by archaeological excavations in Baku. Bread is baked in special clay ovens called tandoor, hence the name.Tandoor is still baked the old-fashioned way not only in the districts, but also in the cities of Azerbaijan. In the city, the number of “tandoor” is not so large, but there is no shortage of buyers. The bread assortment in the capital is diverse, but a delicious rustic churek will always find a place on the table.

Fragrant, crispy, well-baked tortillas are so delicious that they simply cannot be compared with loaves of bread sold in the store. This is not surprising. Tortillas are baked in the old way – in a tandoor. It is impossible to bake such a flatbread in the oven of a gas stove – all taste qualities will be lost.

Tandoori come in a variety of shapes and purposes: in some they bake bread, in others they bake only samsa (unleavened flatbreads with mutton and bacon fat), and in others they roast meat.

This oven can be located on a special elevation and have the shape of a half of a huge egg with a large hole on the side. The walls are thick, coated with clay.

This “half of the egg” is heated either with charcoal or in urban conditions with a gas burner. And so that the heat does not go away, the entrance hole of this “hole” is tightly closed with a lid.

During the master class on making tendir churek, you will learn how to prepare dough for it and observe the process of creating such a flatbread.