Uzbek bread stamp, Chekich

Classic tandoor bread is easily recognized by the distinctive pattern pressed into the center. This detail isn’t just decorative — it plays a vital role in the baking process.

By flattening the dough in the center with this pattern, the bread sticks better to the inner wall of the tandoor and is much easier to remove once baked. It also helps the bread bake evenly, preventing it from puffing up like a ball and instead distributing the softness and fluff around the edges.

To create this traditional effect, we now offer the hand-made Chekich Bread Stamp. Using it is simple: press the stamp into the center of the dough to imprint the desired pattern. Then, wipe the hot tandoor’s inner wall with a damp cloth, and press the stamped side of the dough firmly onto the wall.

Close the tandoor and let it bake for a few minutes. When ready, the bread will easily peel off, beautifully golden-brown and perfectly shaped.

For safe and easy removal, we recommend using our bread baking set, which includes hooks, a Kapkir, and a long glove — all available in our shop.

The Tandoor Chekich is compatible with all tandoor models.