Churek (Flatbread With Sesame Seeds) is a traditional Azerbaijani recipe for a classic leavened flatbread topped with sesame seeds. The full recipe is presented here and I hope you enjoy this classic Azerbaijani version of: Flatbread With Sesame Seeds (Churek).
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Ingredients:
1 packet active, dried, yeast
1 tbsp sugar
600ml lukewarm water (no more than 40°C)
850g plain flour
115g unsalted butter, melted
1 tbsp salt
2 tbsp white sesame seeds
Method:
Add the yeast and 1 tsp sugar in 60ml of the lukewarm water in a small bowl or mug. Allow to sit for 3 minutes then stir to dissolve the contents then cover and set aside in a warm spot for 8 minutes, until the yeast activates.
Sift the flour and salt into a large mixing bowl, form a well in the centre then pour in the yeast mixture, the remaining water, sugar and the melted butter. Using a large spoon turn the flour into the liquid ingredients then continue beating vigourously until you have a soft, spongy, dough (this can take up to 10 minutes). Remove the spoon then cover the bowl loosely with a kitchen towel then set aside in a warm spot for about 90 minutes, or until doubled in volume.
Knock the dough back lightly then turn onto a lightly-floured work surface and divide into 10 equal portions. Roll each one into balls then flatten and roll out into rounds that are as thin as you can make them. Grease a baking tray and place tow or three of the rounds on this (cover the remainder with a lightly-dampened cloth). Brush the tops of the breads with water and scatter a few sesame seeds on top. Transfer to an oven pre-heated to 180�B0;C and bake for about 20 minutes, or until the bread rounds are a pale golden brown. When done, transfer the breads to a wire rack and allow to cool. Cook the remaining flatbreads in the same manner.
If securely wrapped in kitchen foil the breads will keep for several days at room temperature.
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