Chorek

Combine the flour, yeast, and salt in a large mixing bowl, making a well in the centre. Pour in the warm water and oil, then mix with your hands until a shaggy dough forms. Turn out onto a lightly floured surface and knead vigorously for ten minutes until smooth and elastic.

Shape the dough into a ball, place it in a lightly oiled bowl, and cover tightly with a clean cloth or plastic wrap. Leave in a warm place for one hour until the dough has doubled in size, indicating that the yeast has fully activated and created an airy structure.

Punch down the risen dough to release trapped gas and divide it into two equal portions. Shape each portion into a smooth, round disc about two centimetres thick and twenty centimetres in diameter, ensuring the surface is taut and even across the entire flatbread.

Using a traditional bread stamp, fork, or the tip of a knife, press a decorative pattern into the top surface of each disc. This is not merely ornamental; the pattern prevents the bread from puffing unevenly during baking and is a hallmark of authentic Turkmen chorek.

Sprinkle the sesame seeds and nigella seeds generously over the stamped surface of each bread, pressing them lightly into the dough so they adhere during baking. Transfer the breads carefully to a parchment-lined baking sheet and let them rest for fifteen minutes.

Preheat the oven to two hundred and twenty degrees Celsius. Place the baking sheet in the oven and bake for eighteen to twenty-two minutes until the chorek is deeply golden brown on top and sounds hollow when tapped on the bottom, indicating a fully baked interior.

Remove the chorek from the oven and let it cool on a wire rack for ten minutes before slicing. The bread should have a crisp, seed-covered crust with a soft, slightly chewy interior. Serve warm alongside soups, stews, or grilled meats in the traditional Turkmen manner.