Tendir choreyi — a beautiful Azerbaijani flatbread, traditionally baked in a clay tandoor, scored in a criss-cross pattern and topped with egg wash and poppy seeds. Crisp and golden.
- 2 1/2 Tsp Yeast
- 1 1/2 cups Warm Water
- 1 tsp Salt
- 3 Cups Flour
- For brushing Egg Yolks
- 1 tsp Poppy Seeds
Preparation
- Mix the yeast with the water and let stand for a few minutes. Sift the flour with the salt into a large bowl, then gradually add the water and yeast and mix with your hand until the dough forms a ball.
- Turn out onto a lightly floured surface and knead for 8 to 10 minutes, until smooth. Put in a large bowl, cover, and let rise in a warm spot until doubled, typically 1 to 1½ hours.
- Punch down and turn out onto a lightly floured surface. Stretch the dough into an oblong shape, then roll with a rolling pin until about ½ 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 (mix with a little water to make it easier to work with) and sprinkle with poppy seeds.
- Bake in a preheated oven at about 400°F for 20 to 25 minutes, until golden on top.
