Recipe
🍳 BREAKFAST
Chorek
Round tamdyr-baked bread with a crisp crust and soft crumb, torn warm with tea and butter.
Turkmen · medium · serves 6
prep 25 min · cook 20 min
~358 cal · 8g protein · 67g carbs · 5g fat · 2g fiber · 2g sugars · 1g sat fat (estimated, per serving)
↓ Jump to Recipe
AI-generated illustration
Chorek is the daily bread of Turkmenistan, round loaves slapped onto the inner walls of a clay tandyr oven and baked until the crust turns deep gold and crisp while the crumb inside stays soft and airy. Bread is life on the Central Asian steppe, and chorek anchors nearly every Turkmen meal.
It is treated with genuine reverence. Custom holds that bread must never be placed upside down, dropped, thrown away, or stepped on, and a fallen piece is picked up and touched to the forehead. This respect reflects both religious feeling and a pastoral past in which bread meant survival.
At breakfast it is torn warm and eaten simply, with butter, jam, cream, or fresh cheese, and always with bowl after bowl of green tea, the near-constant drink of Turkmen hospitality. Crisp-crusted and reliable, chorek anchors the Turkmen table.
Saved recipes and passport stamps are kept on this device. Sign in to keep them across your devices and leave reviews.
Make it yours
✓ Naturally vegetarian, vegan and dairy-, egg-, nut- and pork-free. No swaps needed.
Toggle a diet and the ingredients rewrite themselves with regional substitutes.
🥕 Vegetarian
🌱 Vegan
🌾 Gluten-Free
🥛 Dairy-Free
🥜 Nut-Free
🥚 Egg-Free
🐖 Pork-Free
Dietary labels are a cooking guide, not allergen-safety advice. We track dairy, egg, gluten, tree nuts and peanuts (we count coconut as a tree nut, following FDA labeling), fish, and shellfish; we do not screen for sesame, soy, mustard, celery, or sulphites. If you have a food allergy, read the label on every product you use, and note that a kitchen can cross-contaminate in ways a recipe cannot control.
Ingredients
US
Metric
Serves 6
4 cups flour
2 tsp yeast
1 tbsp sugar
2 tsp salt
as needed warm water
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 450F on a hot stone or steel until deep gold and crusty. In a tamdyr it takes only 5 to 7 minutes.
✎ Chef’s note
Chorek is properly baked in the tamdyr, the round clay oven that stands in the yard of most Turkmen houses. It is built by hand from kaolin clay kneaded with wheat straw and sometimes sheep or camel wool, then fired for hours until the soot burns off and the walls turn white. Just before baking the inside is sprayed with salted water, and the raw discs are slapped straight onto the wall to stick; the baker leans in almost head-first to place them and pulls the bread out minutes later with a thick gauntlet.
5
Tear warm and serve with butter, jam and green tea.
✎ Chef’s note
Most tamdyrs now run on gas, which is cleaner, though the chorek people remember is the one that came out smelling of saxaul smoke. The oven is not only for bread: gutap, the stuffed Turkmen turnovers, along with fish, lamb and vegetables, all go in the same heat. Turkmen bread runs well beyond chorek, to the flaky sourdough katlama and etli nan, studded with meat.
Ashgabat tradition.
Ratings & reviews
Cooked it? Rate this dish:
No account needed. Sign in to leave a full review with a comment.
Cooked it?
Kept on this device, no account needed. Sign in to leave a review and keep your passport across your devices.
No reviews yet, be the first to cook it.
🌏 While it simmers, know your destination
📍
Ashgabat. The desert sets the terms. Most of Turkmenistan is the Karakum, so the herds are sheep and camels and the dairy follows them, soured and dried so it keeps. Bread comes out of a clay tamdyr, plov is the celebration rice, and pastries filled with meat and onion are the food that travels.
🗺️
Turkmenistan. Dograma is holiday food rather than everyday cooking, made above all for Gurbanlyk, and its name comes from dogramak, to cut to pieces: tamdyr-baked bread torn up by the whole family, then combined with boiled mutton and onion and moistened with the broth. The tearing is the part everyone is expected to help with.
🌍
Asia. A grain line runs across the continent. Rice dominates the wet south and east, wheat the drier north and west, and the tools follow it: the wok and the steamer where rice is milled, the tandoor and the griddle where wheat is ground. Tea travels the other way, drunk green, black, salted, buttered or with milk depending how far it got from China.
The story behind this dish is up top, worth a read while the pot works.
More from Turkmenistan
DogramaHand-crumbled flatbread and boiled meat with onion, moistened with rich broth, Turkmenistan's dish of celebration.
IchlekliA large baked pastry pie filled with spiced meat, onion, and potato, a rustic Turkmen specialty for gatherings.
Turkmen PalawTurkmenistan's national rice pilaf: chicken browned with sweet julienned carrots and onion, then steamed under a mound of basmati until fluffy.
Browse all Turkmenistan recipes →
Good to know
You’ll need: Oven.
Storing it: Best the day it is made. Wrap well and refresh in a warm oven, or freeze and reheat straight from frozen.
Make it a Turkmenistan meal
Pishme (Turkmen Fried Dough Diamonds)Dessert
Similar dishes from around the world
Zopf (Butterzopf)Switzerland
Pa amb TomàquetAndorra
Wiener FrühstückAustria
Tostada Cubana con Café con LecheCuba
TapalapaThe Gambia
KhameerKuwait
Cuisine
Diet
Vegetarian Recipes from Around the World
Vegan Recipes from Around the World
Dairy-Free Recipes from Around the World
Nut-Free Recipes from Around the World
Egg-Free Recipes from Around the World
Pork-Free Recipes from Around the World
Vegan Breakfasts from Around the World
Vegetarian Breakfasts from Around the World
Dairy-Free Breakfasts from Around the World
Nut-Free Breakfasts from Around the World
Egg-Free Breakfasts from Around the World
Frequently asked questions
What is Chorek?
Round tamdyr-baked bread with a crisp crust and soft crumb, torn warm with tea and butter.
Where does Chorek come from?
Chorek is a Turkmen dish from Ashgabat, Turkmenistan.
Can Chorek be made vegan, gluten-free, or dairy-free?
This Chorek recipe includes substitution suggestions for vegetarian, vegan, gluten-free, dairy-free, nut-free, egg-free, and pork-free versions, including several at once such as gluten-free and dairy-free together. Treat them as a starting guide rather than a guarantee, and see the allergen note below.
Is Chorek safe for people with food allergies?
Our dietary labels and substitutions are a cooking guide, not medical or allergen-safety advice. We track dairy, egg, gluten, tree nuts and peanuts (we count coconut as a tree nut, following FDA labeling), fish, and shellfish, but we do not screen for sesame, soy, mustard, celery, or sulphites. If you have a food allergy, always read the label on every product you use, and remember a home or commercial kitchen can cross-contaminate ingredients in ways a recipe cannot control.
How long does Chorek take to make?
About 45 minutes total (25 minutes prep, 20 minutes cooking), serving 6.
Get the Sunday Spin
One dish from somewhere in the world, in your inbox every Sunday. No spam, just dinner inspiration you can cook that day.