At a glance

• Category: Snack
• Meal: snack

Ingredients

• All-purpose flour — 3 cup
• Active dry yeast — 1
• Granulated sugar — 1 teaspoon
• Salt — 1 teaspoon
• Warm water (approx. 105-115°F (40-46°C)) — 1 cup
• Olive oil — 2 tablespoon
• Feta cheese — 1 cup
• Fresh Parsley — 1/4 cup
• Fresh Dill — 2 tablespoon
• Black Pepper — 1/4 teaspoon
• Egg — 1
• Sesame seeds or nigella seeds — 1 teaspoon

Method

• 1. Activate the yeast: In a large bowl, combine the warm water, sugar, and active dry yeast. Stir gently and let it sit for 5-10 minutes until foamy. This indicates the yeast is active.
• 2. Prepare the dough: Add the salt and 2 tablespoons of olive oil to the yeast mixture. Gradually add the flour, mixing with a wooden spoon or your hands until a shaggy dough forms. Turn the dough out onto a lightly floured surface and knead for 8-10 minutes until it's smooth and elastic. If using a stand mixer, knead with a dough hook for 6-8 minutes on medium-low speed.
• 3. First rise: Lightly grease a clean bowl with olive oil. Place the dough in the bowl, turning it once to coat. Cover the bowl with plastic wrap or a clean kitchen towel and let it rise in a warm place for 60-90 minutes, or until doubled in size.
• 4. Prepare the filling: While the dough is rising, combine the crumbled feta cheese, chopped parsley, chopped dill (if using), and black pepper in a small bowl. Mix well and set aside.
• 5. Shape the bread: Once the dough has doubled, gently punch it down to release the air. Divide the dough into 4 equal pieces. On a lightly floured surface, roll each piece into a roughly 6-8 inch (15-20 cm) circle or oval.
• 6. Fill and seal: Place about 1/4 of the cheese filling in the center of each dough circle, leaving a border around the edges. Carefully gather the edges of the dough over the filling and pinch them together at the top to seal, forming a ball. Gently flatten the ball with your hands or a rolling pin back into a round or oval shape, about 1/2 inch (1.2 cm) thick, ensuring the filling is sealed inside.
• 7. Second proof and preheat oven: Place the shaped bread on a baking sheet lined with parchment paper. Cover loosely with a kitchen towel and let rest for 15-20 minutes. Meanwhile, preheat your oven to its highest setting (e.g., 475-500°F or 245-260°C). If you have a pizza stone or steel, place it in the oven during preheating for best results.
• 8. Bake the Tendır Çörəyi: If desired, brush the top of each bread with the beaten egg yolk mixture and sprinkle with sesame or nigella seeds. Carefully transfer the bread (either directly onto the hot pizza stone/steel or with the parchment paper on a hot baking sheet) into the preheated oven. Bake for 5-8 minutes, or until the bread is puffed, golden brown, and cooked through. If using a tandoor, cook for 2-4 minutes until golden and bubbly.
• 9. Serve immediately: Remove the Tendır Çörəyi from the oven and serve hot. These are best enjoyed fresh from the oven.

Health benefits

• Provides grounding energy
• Supports tissue nourishment
• Satisfies hunger effectively

Indications

• Suitable for those needing to build Dhatu (tissue) or those with high Vata activity.

Suitable doshas

• vata

Pathya (supportive)

• Best consumed during cold seasons when the digestive fire is naturally stronger.

Apathya (avoid)

• Avoid during periods of sluggish digestion, congestion, or when experiencing high Kapha symptoms like lethargy or mucus.

Contraindications

• Not suitable for those with gluten sensitivity or severe dairy intolerance.

Frequently asked questions