Breads
Chorek
Çörek
Turkmenistan
Turkmen flatbread baked in a tandyr (tandoor oven); round, golden-brown, with a thick crust and soft interior; the staple bread of Turkmenistan, eaten with every meal; also called tandyr nan; the bread is slapped onto the inner wall of the hot clay oven and bakes in minutes; no Turkmen meal is complete without it.
Original eatfuls sticker artwork
What it is
A closer look at Chorek.
Turkmen flatbread baked in a tandyr (tandoor oven); round, golden-brown, with a thick crust and soft interior; the staple bread of Turkmenistan, eaten with every meal; also called tandyr nan; the bread is slapped onto the inner wall of the hot clay oven and bakes in minutes; no Turkmen meal is complete without it.
What to look for
Know it when you find it.
The bread should be round, golden-brown, with a thick crust and soft interior; baked in a tandyr (tandoor); slapped onto the inner wall of the hot clay oven; the staple bread of Turkmenistan; eaten with every meal; no meal is complete without it; found at every bakery and bazaar.
Where it belongs
Origins and
traditions.
Food rarely respects a border. These are the places the dataset connects most strongly to Chorek.
Names around the table
One food, more than one name.
Keep exploring
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