~358 cal · 8g protein · 67g carbs · 5g fat (estimated, per serving)
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Round golden crusty bread
🇹🇲 Ashgabat
Chorek is the daily bread of Turkmenistan, round loaves baked against the walls of a clay tandyr until the crust turns deep gold and crisp while the crumb stays soft. Treated with deep respect — never placed upside down or wasted — it anchors the Turkmen breakfast, torn warm and eaten with butter, jam, and green tea.
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🥕 Vegetarian
🌱 Vegan
🌾 Gluten-Free
🥛 Dairy-Free
🥜 Nut-Free
🥚 Egg-Free
Ingredients
Serves 6 —
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4 cups flour
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2 tsp yeast
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1 tbsp sugar
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2 tsp salt
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as needed warm water
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2 tbsp oil
Instructions
1
Mix the flour, yeast, sugar, salt, oil, and warm water into a soft dough; knead and let it rise.
2
Shape into round loaves and flatten the centers.
3
Prick or stamp the centers and let them proof.
4
Bake at 450°F (or in a tandoor) until deep gold and crusty.
5
Tear warm and serve with butter, jam, and green tea.
Ashgabat tradition.
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🌏 While it simmers — know your destination
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Ashgabat. A marble desert capital of bread, broth, and mutton.
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Turkmenistan. A Karakum-desert land of bread, broth, and meat.
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Asia. From street-cart woks to slow monastery kitchens.
The story behind this dish is up top — worth a read while the pot works.
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Richard Moore & Kelsey Tucker
Recipes cooked, tested, and researched by the creators of Spin the Globe. How we build our recipes →
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