Bread ”Chorek” is considered one of the main dishes in the cuisine of many countries. There is a particularly reverent attitude towards bread and flour products in the countries of Central Asia.
Turkmenistan has dozens of recipes for making flatbread, many of which are similar to recipes from neighboring peoples. In addition to the traditional chorek baked in a tandoor, the Turkmen culinary tradition includes such varieties of flatbread as yagly-chorek puffed with butter, etli-chorek with meat, gatlama – puff flatbread fried in oil and sprinkled with sugar, gatlakly and celpek, which are also fried in a cauldron, chapadas – thin flatbreads from the tandoor.
The dough is kneaded with “hamyrmaya” sourdough, with yeast or kefir, with white flour or flour with bran, with or without milk and butter. All these types of flatbreads are prepared both for regular meals and for special occasions.
In Turkmenistan, and in other Central Asian republics, they often prefer bread baked according to traditional national recipes. These are not only purely taste preferences, but also a tribute to the customs of our ancestors, who revered bread as a shrine.