Tandyr Nan
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recipe by Kenwood https://kenwoodworld.com/
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- Total Time
- 2hrs 30mins
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- Serves
- 4
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- Calories
- 777
Tandyr nan is a circular, yeast-leavened Central Asian bread. While traditionally baked in a tandyr oven, a home cook can recreate this bread by heating a conventional oven to its highest setting, with a pizza stone or cast- iron pan if you have one, to simulate the intense heat of the tandyr. It features a crisp golden crust, often decorated with stamped patterns and can be topped with ingredients like sesame seeds, nigella seeds, or sliced onion before baking. If you do not have a stamp, use what you have on hand in the kitchen, for example a fork, a piping tip etc.
recipe updated 22 Oct 2025
Ingredients
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- Unsalted butter
- 50 g
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- Milk
- 200 g
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- Water
- 200 g
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- Sugar
- 1 teaspoon
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- Salt
- 2 teaspoons
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- Dried yeast
- 6 g
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- Strong white bread flour
- 700 g
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- Egg
- 1
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- Water
- 2 teaspoons
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- Cumin seeds
- as needed
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- Sesame seeds
- as needed
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- Oil
- as needed
Tools
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Oven
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Cooking Chef XL
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Baking tray - large
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Small bowl
Step preview
- Fit the Dough Tool
- Add the ingredients into the appliance bowl
- Heat until combined - 2 minutes, 60ºC, speed Stir 1
- Then add the next ingredients
- Knead until the dough has formed - 10 minutes, speed 1
- Remove the Dough Tool
- Transfer the dough onto a work surface and form into a ball
- Grease the appliance bowl and the top of the dough with oil
- Return the dough to the bowl, fit the splashguard
- Prove until doubled in size - 1 hour 30 minutes, 30ºC, speed Off
- Transfer the dough to a lightly floured work surface
- Flatten the dough carefully
- Divide the dough into 2 equal pieces
- Form each piece into a ball
- Cover the dough with a tea towel and let rest - 10 minutes
- Preheat the oven - 220ºC
- Lightly grease a large baking tray
- Place the dough balls on the baking tray, spaced apart
- Shape into mounds by pressing down firmly on top of each ball with your hands
- Cut diagonal slashes around the perimeter of each mound of dough
- Carefully flatten the centre of the dough with your fist
- Using a decorative stamp or fork, press indents into the flattened centres
- Add the ingredients into a clean bowl and mix until combined
- Brush the egg wash all over the dough
- Press your index finger into the seeds, then press it onto four points in the middle of the bread
- Repeat this technique with the sesame seeds, pressing them into the centre of the bread
- Bake until golden brown - 20 minutes, 220ºC
- Serve