Chorek (Turkmen Tandyr Bread) (Çörek)
The Quirky Foodster Team
Ingredients
- Plain or bread flour, plus extra for dusting — 500 g (4 cups)
- Instant yeast — 7 g (2 1/4 tsp)
- Sugar — 1 tsp
- Salt — 1 1/2 tsp
- Warm water — 320 ml (1 1/3 cups)
- Sunflower oil — 2 tbsp (30 ml)
- Black sesame or nigella seeds, to top (optional) — 1 tbsp
Method
- Mix the flour, yeast, sugar and salt in a large bowl. Add the warm water and oil, and mix into a rough dough.
- Turn out onto a lightly floured surface and knead for 8–10 minutes until smooth and elastic.
- Place in a lightly oiled bowl, cover with a towel, and let rise in a warm place for about 1 hour, until doubled.
- Punch down the dough and divide into 2 pieces. Shape each into a flat, round loaf about 20 cm (8 in) across and 2 cm (3/4 in) thick.
- Place on a baking tray, cover loosely, and let rise for a further 25–30 minutes.
- Dock the centre of each loaf several times with a fork (leaving the outer rim smooth) and scatter with seeds, if using.
- Bake at 220°C (425°F) for 18–20 minutes until deep golden brown and hollow-sounding when tapped underneath.
- Cool on a wire rack for at least 10 minutes before slicing.
Introduction: Chorek is the everyday bread of Turkmenistan, traditionally baked in a clay tandyr oven and considered
the most important item on the table — Turkmen hospitality customs treat bread with particular reverence.
Cultural Background: Chorek is the everyday bread of Turkmenistan, traditionally baked in a clay tandyr oven and considered
the most important item on the table — Turkmen hospitality customs treat bread with particular reverence.
This home-oven version recreates the same chewy crust and soft crumb.
Tips: Docking the centre while leaving the rim whole recreates the classic tandyr-bread pattern and helps it bake evenly. A baking stone or upturned tray preheated in the oven helps mimic the intense heat of a clay tandyr.
Variations: Brush with melted butter as soon as it comes out of the oven for extra richness. Add a spoonful of yogurt to the dough for a softer crumb. Naturally vegan and vegetarian.
Storage: Store wrapped at room temperature for up to 2 days, or freeze for up to a month.
Reheating: Warm in a 180°C (350°F) oven for 5 minutes, or briefly in a dry skillet.
FAQs:
Q: Do I need a tandyr oven to make this?
A: No — a hot conventional oven, ideally with a baking stone, gives excellent results.
Q: Why dock only the centre?
A: This traditional pattern helps the centre bake through evenly while the rim puffs up slightly.
Q: Can I make the dough ahead?
A: Yes, the dough can rise slowly overnight in the refrigerator; bring to room temperature before shaping.
- Plain or bread flour, plus extra for dusting — 500 g (4 cups)
- Instant yeast — 7 g (2 1/4 tsp)
- Sugar — 1 tsp
- Salt — 1 1/2 tsp
- Warm water — 320 ml (1 1/3 cups)
- Sunflower oil — 2 tbsp (30 ml)
- Black sesame or nigella seeds, to top (optional) — 1 tbsp
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