how to braid challah
learn to braid dough like a pro this tutorial will cover how to make the major types of challah braids . learn to braid a 3 strand, 4 strand, 6 strand, turban style round challah, linked loops, and challah rolls.
challah dough, flour for dusting your rolling surface
- 1 batch challah dough
 - flour for dusting your rolling surface

- divide your dough into the number of strands you'll need, making sure each portion is equal in volume.
 - for example, if you're making a three strand challah, divide your dough into three equal portions.
 - take one of the portions and roll it out with a rolling pin until it is flat and about 1/4 inch thick.
 - don't worry about the shape of the dough, it doesn't matter.
 - put the smaller part of the dough towards the top of your rolling surface, with the widest part towards the bottom.
 - begin rolling the dough into a strand.
 - start by rolling it back with your fingers from the top downward.
 - using both hands, put pressure on the rolling surface and pull the dough back towards you, rolling it back into a strand shape.
 - keep even pressure on the dough as you roll so that no air pockets collect in the strand.
 - once your strand shape is created, roll it back and forth with both hands to erase the seams and smooth out the strand.
 - as you roll, angle your hands outward and apply gentle pressure to taper the dough on the outer edges.
 - by doing this, your strand should end up slightly thicker in the middle and thinner on the ends.
 - this will help make your braided challah tapered at the ends, which creates a beautiful shape.
 - further taper the strand by grasping one end between your two palms and gently rolling the dough back and forth.
 - repeat for the other end of the strand.
 - that's how you make a strand, which is the foundation of any challah braid simple, right now, before we start braiding, i want to share a few tips with you that i've learned from trial and error over the years.
 - .

### Human: Generate cooking recipes. Include ingredients:
- 1 batch challah dough
- flour for dusting your rolling surface

 ### Assistant: The ingredients you'll need are:
- 1 batch challah dough
- flour for dusting your rolling surface


You can follows these steps to make the recipe:
- divide your dough into the number of strands you'll need, making sure each portion is equal in volume.
- for example, if you're making a three strand challah, divide your dough into three equal portions.
- take one of the portions and roll it out with a rolling pin until it is flat and about 1/4 inch thick.
- don't worry about the shape of the dough, it doesn't matter.
- put the smaller part of the dough towards the top of your rolling surface, with the widest part towards the bottom.
- begin rolling the dough into a strand.
- start by rolling it back with your fingers from the top downward.
- using both hands, put pressure on the rolling surface and pull the dough back towards you, rolling it back into a strand shape.
- keep even pressure on the dough as you roll so that no air pockets collect in the strand.
- once your strand shape is created, roll it back and forth with both hands to erase the seams and smooth out the strand.
- as you roll, angle your hands outward and apply gentle pressure to taper the dough on the outer edges.
- by doing this, your strand should end up slightly thicker in the middle and thinner on the ends.
- this will help make your braided challah tapered at the ends, which creates a beautiful shape.
- further taper the strand by grasping one end between your two palms and gently rolling the dough back and forth.
- repeat for the other end of the strand.
- that's how you make a strand, which is the foundation of any challah braid simple, right now, before we start braiding, i want to share a few tips with you that i've learned from trial and error over the years.
- .

