Achma-Pogachi

Start by mixing up a soft dough.

Cover it and let it rest for 30 minutes.

Divide the dough into two equal pieces and shape them into balls.

Using a rolling pin, roll them out to about 10 inches in diameter.

Brush butter between the layers and stack them on top of each other.

First stretch the dough by hand, then roll it out with the pin as thin as you can get it.

Brush with butter again and fold it up the way it's shown in the video.

Cut the dough into strips about two fingers wide.

Place them on a baking sheet, cover, and refrigerate for 15 minutes.

Then pull each strip out, shape it into an achma, and lay it back on the sheet.

Once they're all done, cover and let them rest for another 15 minutes.

Brush with egg yolk and sprinkle with poppy seeds.