Çörek (Turkmen Bread) is a traditional Turkmen (from Turkmenistan) recipe for a classic round leavened bread that's a national staple. The full recipe is presented here and I hope you enjoy this classic Turkmen version of: Turkmen Bread (Çörek).
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The origin of this bread is probably from Armenia via Turkey. Indeed, the name Çörek is based on the Turkish word çörek, meaning "round bread" in Old Turkic.
Ingredients:
1kg flour
1 tbsp salt
20g yeast
600ml warm water
Method:
Add the warm water to a large bowl and dissolve the yeast in this. Sift in the salt and flour then use your fingers to blend the flour with the liquid.
Bring the ingredients together into a rough dough. Knead until the dough is smooth. Cover the bowl with a tea towel and let the dough rise in a warm spot for at least 30 minutes. When the dough visibly begins to rise, divide into 2 balls. Cover each ball separately and allow to prove for about an hour or until doubled in volume.
After the dough balls have risen, transfer each ball onto a lightly-floured work surface. Pat the dough down with your hands and shape into a round flat bread about 2cm thick and 30cm in diameter. Cover with a tea towel and set aside for 20 minutes.
In the meantime, pre-heat the oven to 240°C.
Transfer the bread onto a baking tray lined with baking paper. Poke all over the bread with a fork or score in a deep cross-hatch pattern using a plastic cutting board (or use bread stamps if you have them). Brush the top of the bread with water.
Transfer the baking tray to the middle rack of your oven and bake the bread for about 15 minutes or until golden brown.
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