How To Make Srinagars Telvor (Sesame Bread)
Noon Chai or Namkeen Chai along with various types of breads is a traditional breakfast of Srinagar. Telvor (Sesame Bread) is one of the many breads which is commonly bought from various bakeries spread across Srinagar. Telvor's recipe is an adaptation from a Turkish bread called Simit (from Spice Roots) which is made using grape molasses and coated with Sesame). However, Telvor is a very subtle sweet bread coated with sesame, which is baked in a traditional tandoor. I have adapted the recipe here and baked it in an oven.
- Prep Time0mins
- Cook Time20mins
Key ingredients for Srinagars Telvor (Sesame Bread)
Homemade Short Crust Pastry
Ingredients to make Srinagars Telvor (Sesame Bread)
- For the Bread
- 1 Tsp Sugar (for Proofing Yeast)
- 3 Tsps Active Dry Yeast (I used Bluebirds active dry yeast)
- 500 gm Maida
- 1 Tsp Sea Salt
- 350 ml Warm Water
- 1/2 Cup Milk (to dip the bread pre-baking)
- 1/2 Cup Sesame Seed (Toasted)
- 2 1/2 Tbsps Sugar (for the dough)
- For Noon Chai
- 2 tbsp Leaves of Kashmiri Noon Chai
- 8 cups water
- 1/4th tsp Baking Soda
- Salt as per taste
- Milk as per requirement (Usually 1/2 cup milk / cup of tea)
Steps to make Srinagars Telvor (Sesame Bread)
- Method for Making Bread
- In a bowl take 1/2 cup water (out of the 350ml), warm it slightly (the water should be just rightly warm, neither too hot, nor too cold). Mix in the sugar and the yeast thoroughly.
- Keep this mixture of yeast, water and sugar (1 tsp) in a warm place to proofing.
- After about 20 minutes the mixture will froth nicely and this is an indication that the proofing is right. Else, discard the mixture and start again.
- When the yeast has proofed. On a clean work surface, take the maida and make a well in the center of the flour. Now add the salt and mix well.
- Now add the remaining 2 1/2 tbsp of sugar in the remaining water and stir vigorously till it is completely dissolved.
- In the flour, add the yeast mixture and mix well. Add the remaining water (with dissolved sugar) and mix it into the flour and yeast mixture
- Knead the dough well for about 15-20 minutes or till the dough is smooth and shiny. You may use a few drops of oil to rub on your palms while kneading the dough.
- Once the dough is smooth, keep it in a lightly oiled deep bowl (the bowl should be big enough and allow for doubling space for the dough)
- Cover this dough with a kitchen towel or a cling film and keep it in a warm place (I kept it in a switched on Microwave with the door ajar)
- It will take about 1 1/2 hrs to 2 hrs for the dough to double up in size. This is the first proofing.
- When doubled in size, remove the dough from the bowl and again knock it down lightly using your fingers on a work surface.
- Line a large baking tray with a parchment paper.
- Using both your palms roll out each ball into a long rope.
- Fold the dough rope in half so that its two ends align, then lift off the board and use twist to form a two stranded rope
- Then wrap the dough around the palm and back of your hand, overlapping the ends. Press the overlapping ends on the counter with the palm of your hand and seal it completely. Repeat with the remaining dough
- Pre-heat the oven at 200* C.
- Baste each ring with a little milk using a basting brush or a pastry brush. Dip the basted side in sesame seeds and cover it completely.
- Transfer it to a prepared baking tray and set aside at room temperature for second proofing for about 20-30 minutes. These folded dough balls will rise slightly.
- Bake for about 18-20 minutes or until the top is golden in colour
- Transfer it to a wire rack to cool.
- Method: For making Noon Chai
- In a deep vessel take water, to it add the recommended quantity of Kashmiri Noon Chai leaves and Baking Soda
- Put the vessel on flame and bring it to a boil. Put the flame to medium and keep boiling the mixture for about 25-30 minutes
- After 30 minutes a dark concoction of Noon Chai will be ready.
- Switch off the flame
- When ready to serve boil milk and add it to the strained mixture with some fresh cream