Bread
Chorek Tandoori
چورک تنوری
Also called: Chorek
The pattern above is ornament, not a photograph of the dish.
- Hands-on time
- 20 min (Estimated)
- Plan ahead
- 60 min
- Makes
- 8 pieces (Estimated)
- Kind
- Bread
- Where it is eaten
- Provincial
- Serving
- 60 g
Cooking time is not documented in the source, so it is not shown.
Ingredients
Quantities below make about 8 pieces (Estimated)
- wheat flour gluten 500 g
- water 500 mL
- salt 8 g
Quantities and nutrition on this page are estimates unless the source gives measured values.
Plan ahead. Dough resting/proofing
How this kind of dish is made
The source documents this dish but not a method specific to it. The steps below describe how dishes of this kind are generally made.
Knead the dough, cover it, and let it rest/proof for about 1 hour.
Combine the flour and dry ingredients; gradually add the listed liquid until a dough forms.
Knead until reasonably smooth and elastic.
Divide and shape the dough to the traditional thickness and form.
Bake in a hot tandoor or oven until cooked and lightly browned.
Cool on a clean cloth or rack and serve fresh.
Cook's notes
Add water gradually because different flours absorb differently; keep the dough appropriately soft or moist for the bread style. The baking surface or oven should be fully preheated.
Background
This item sits within West Azerbaijan's food traditions, reflecting the province's ethnic and linguistic diversity and its use of grains, dairy products, legumes, and orchard produce.
Nutrition
| Energy | 170 kcal |
|---|---|
| Protein | 6 g |
| Fat | 2 g |
| Carbohydrate | 32 g |
Where this comes from
Official documentation strongly supports the dish or geographic attribution, but all recipe fields are not traceable to one dish-specific official recipe page.
Record: IR0298 · Evidence: B (Officially supported)
Open the source page https://visitiran.ir/fa/type/persian-foods