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Small loaves of churek sweetened with honey are eaten filled with cheese or walnuts.



  1. Sprinkle the yeast and 1 teaspoon of sugar into ¼ cup of the lukewarm water in a small, shallow bowl. Let it stand 2 or 3 minutes, then stir to dissolve the yeast completely. Set the bowl aside in a warm, draft-free spot (such as unlighted oven) for about 5 to 1 minutes, or until the mixture almost doubles in volume.
  2. Pour the flour into a large mixing bowl and make a well in the center.
  3. Pour in the yeast mixture, remaining water, melted butter, honey and salt. With a large spoon, beat the flour into the liquid ingredients, continuing to beat for as long as 10 minutes, or until a soft, spongy dough is formed.
  4. Cover loosely with a kitchen towel and set aside in a warm draft-free spot until the mixture doubles in volume.
  5. Preheat the oven to 350°F.
  6. Place the dough on a lightly floured surface and divide in into 10 equal parts. Roll out each part ad thinly as possible into circles, then place 2 or 3 circles on a cookie sheet.
  7. Sprinkle lightly with cold water and a few sesame seeds and set the cookie sheet on the floor of the oven.
  8. Bake about 20 minutes, or until the bread is pale golden brown. Transfer the breads with a wide spatula to a wire rack and bake the remaining rounds similarly.
  9. The bread will keep several days at room temperature if wrapped securely in foil.

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