Asia Tengah · 🇹🇲 Turkmenistan · Hidangan Utama

Çörek Turkmen

Name: Çörek Turkmen
Prep time: 90 min
Cook time: 12 min
Total time: 102 min
Cuisine: Turkmenistan
Ingredients: 500 g tepung terigu serbaguna; 1 sendok teh garam; 1 sendok teh ragi kering aktif; 1 sendok teh gula; 300 ml air hangat; 30 g biji wijen putih; 15 g biji jintan hitam; 60 ml susu

Чөрек (Çörek)

Roti pipih tandyr khas Turkmen — roti tepung gandum bulat dipanggang menempel pada dinding tandoor tanah liat. Roti dari setiap jamuan Turkmen, dihiasi dengan pola stempel di tengah.

Persiapan1h 30menit

Memasak12 menit

Porsi6

Tingkat kesulitanSedang

turkmenistanbreadtandooreverydayvegetarian

Cara membuat

Larutkan ragi dan gula dalam 100ml air hangat; diamkan 10 menit.
Campurkan tepung dan garam. Tambahkan ragi dan air hangat; uleni 8 menit. Biarkan mengembang 60 menit.
Bagi menjadi 6 bagian. Bentuk menjadi bulatan, tebal 5mm.
Tekan bagian tengah dengan stempel chekich atau dasar mangkuk untuk menciptakan pola cekung.
Olesi dengan susu; taburi wijen dan jintan hitam.
Panggang pada 260°C di atas batu pemanggang panas selama 8 menit.

Common questions

Can Çörek Turkmen be made ahead?

Çörek Turkmen is best made and eaten the same day, but the components can be prepped earlier — chop and measure the ingredients up to a day ahead, refrigerated separately. Final cooking takes about 12 minutes.

Is Çörek Turkmen spicy?

Çörek Turkmen as written is mild to mildly warming — the heat comes from aromatics rather than chili. Add fresh sliced chili or chili oil at the end if you'd like to push it spicier.

Is Çörek Turkmen vegetarian or gluten-free?

Çörek Turkmen is suitable for vegetarian (and vegan if dairy is omitted) diets.

How hard is Çörek Turkmen to make at home?

Çörek Turkmen sits at intermediate difficulty — total time about 102 minutes. The ingredients are not unusual but the timing requires attention.

Can Çörek Turkmen be scaled up or down?

This recipe is written for 6 servings. To scale, multiply each ingredient proportionally; the cooking times stay the same up to about double the volume. Beyond that, expect to cook in batches because of pan size and heat distribution.

Catatan budaya

Çörek Turkmen adalah roti pipih universal — setiap toko roti Turkmen memanggang roti pipih bulat dalam tandoor tanah liat. Setiap wilayah memiliki pola stempel yang sedikit berbeda. Hidangan ini dijual di pasar terbuka dan menjadi pondasi setiap jamuan Turkmen.