Tendir Choreyi (Azerbaijan)
An Azerbaijani bread made with bread flour, egg yolk and poppy seed, baked in the oven. Finish with poppy seeds.
2 hr 10 min · Serves 1 · Medium
Ingredients
Method
Start cooking mode- Prep 105 min · Cook 25 min · 130 min total
- medium
- 1
Mix the yeast with the water and let stand for a few minutes. Then 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.
- 2
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 (this typically takes 1 to 1 1/2 hours).
- 3
Punch down and turn out onto a lightly floured surface. Stretch the dough until it is 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.
- 4
Cut crosshatches in the top of the dough, about four in either direction. Brush with the beaten egg yolk and sprinkle with poppy seeds.
- 5
Bake in a preheated oven at about 400 degrees for 20 to 25 minutes, until golden on top.
Notes and swaps
- Not assessed yet. Check each ingredient if you have an allergy.
