Turkmen Bread (Çörek)
1 kg flour
1 tablespoon salt
20 g yeast
600 ml warm water
In a large bowl, dissolve the yeast in warm water. Add the salt and flour. Mix with your fingers to combine all of the ingredients until the mixture forms a rough dough. Knead until the dough is smooth. Cover the bowl with a tea towel and let the dough rise in a warm spot. When the dough begins to rise, divide into 2 balls. Cover each ball separately and allow to stand.
After the dough balls have risen, transfer each ball onto a lightly floured surface. Pat the dough down with your hands and shape into a round flat bread about 2 cm (¾ inch) thick and 30 cm (12 inches) in diameter. Cover with a tea towel and set aside for 20 minutes. Preheat the oven to 250°C (482°F).
Place the bread onto a baking tray lined with baking paper. Poke all over the bread with a fork or score in a deep cross-hatch pattern using a plastic cutting board. Brush the bread with water. Place the baking tray on the middle rack of the oven and bake the bread for about 15 minutes or until golden brown.