Tendir Choreyi (Azerbaijan)

READY IN: 2hrs 10mins
YIELD: 1 Loaf




  • 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.
  • 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).
  • 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.
  • Cut crosshatches in the top of the dough, about four in either direction. Brush with the beaten egg yolk (I mixed mine with a little bit of 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.