Tsot with Mujh Chetin

Instructions

1. 1

   Activate the Yeast

   • In a small bowl, combine the warm water, sugar, and active dry yeast.
   • Stir gently and let the mixture sit for 5-10 minutes. It is ready when it becomes frothy and bubbly, indicating the yeast is active.
2. 2

   Prepare the Dough

   • In a large mixing bowl, whisk together the maida and salt.
   • Create a well in the center. Pour in the activated yeast mixture, room temperature curd, and melted ghee.
   • Use a spatula or your hands to mix everything until a shaggy dough forms.
3. 3

   Knead the Dough

   • Turn the dough out onto a lightly floured surface.
   • Knead for 8-10 minutes until the dough is smooth, soft, and elastic. It should spring back when you gently poke it.
4. 4

   First Rise (Fermentation)

   • Lightly grease a clean bowl with ghee or oil.
   • Place the kneaded dough in the bowl, turning it once to coat the surface.
   • Cover the bowl with a damp cloth or plastic wrap and let it rise in a warm, draft-free place for 60-90 minutes, or until it has doubled in size.
5. 5

   Shape the Tsot

   • Gently punch down the risen dough to release the air.
   • Divide the dough into 8 equal portions and roll each into a smooth ball.
   • On a lightly floured surface, flatten each ball into a disc about 4 inches in diameter.
   • Using your fingertips, press down firmly in the center of each disc to create a deep indentation, leaving a raised rim around the edge.
6. 6

   Second Rise (Proofing)

   • Place the shaped tsot on a baking sheet lined with parchment paper, leaving some space between them.
   • Cover them lightly with a cloth and let them rest for another 20-30 minutes. They will puff up slightly.
7. 7

   Prepare for Baking

   • While the tsot are proofing, preheat your oven to 230°C (450°F).
   • Once rested, gently brush the tops of each tsot with milk.
   • Sprinkle a generous amount of poppy seeds over the top, pressing them lightly so they adhere.
8. 8

   Bake and Serve

   • Place the baking sheet in the preheated oven and bake for 10-12 minutes.
   • The tsot are done when they are puffed up and have a deep golden-brown color.
   • Remove from the oven and transfer to a wire rack to cool for a few minutes. Tsot is best served warm.