Pastries and dough-based dishes
Tendir choreyi, Azerbaijan’s traditional clay-oven bread, is made by kneading all-purpose and whole-wheat flour with fresh yeast, letting the dough rise, topping it with nigella seeds and sesame seeds, and baking it. It is a staple at large gatherings.
Combine the all-purpose flour, whole-wheat flour, crumbled fresh yeast, sugar, and salt with the warm water. Add the cooking oil and knead into a smooth dough.
Place the dough in an oiled bowl, cover, and let it rise in a warm place for 60 minutes, until doubled in size.
Punch down the dough, shape it into flat round loaves, cover, and let rest for 15 minutes more.
Brush the loaves with egg yolk and sprinkle with nigella seeds and sesame seeds. Bake in an oven preheated to 220°C / 430°F for 20 minutes, until golden.
Sprinkle the nigella and sesame seeds over the dough while it is still wet, or they may fall off and scatter onto the pan during baking. Contains gluten, sesame, and egg.
Çörek otu ve susamı yumurta sarısı kuruduktan sonra serptim, fırında dökülüp tepsiye yayıldılar ve somunların üzeri çıplak kaldı; ıslakken serpmek gerektiği tarifte daha net vurgulanmalıydı.
Tarifte yazan 60 dakikalık mayalanma benim mutfağım soğuk olduğu için yetmedi, hamur ancak 90 dakikada iki katına çıktı; sıcak bir yerde bekletmenin gerçekten fark yarattığını gördüm.
Yaş maya bulamadığım için kuru maya kullandım, miktarını üçte bire düşürüp suyu biraz daha ılık tuttum; sonuç yine kabarık ve yumuşacık çıktı, aradaki farkı kimse anlamadı.
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