Savory Gluten-free Choreg (Chorag)

A savory Armenian bread or roll - minus the gluten!

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Prep Time 20

Cook Time 17

Rising time 3

Total Time 3 37

Course Breakfast, Snack

Servings choregs

Ingredients

5-5½ cups gluten-free all-purpose flour (sifted (such as Bob’s Red Mill gluten free all-purpose flour))
¼ tsp. salt
2 tsp. gluten-free baking powder (such as Rumford)
2 Tbsp. granulated sugar (Use more, if you prefer a sweeter choreg)
2 tsp. freshly ground mahlab (Sold in Middle Eastern stores)
2 tsp. freshly ground fennel seed, optional
2 tsp. freshly ground anise seed, optional
1 (1¼oz.) packet granular active dry yeast (or measure 2-1/4 tsp. dry yeast)
2 large eggs, at room temperature, beaten
½ cup unsalted butter, melted and slightly cooled (1/2 cup butter = 1 stick or 8 Tbsp.)
¾ cup warm milk (110° - 115° F) (Note: 2% milk or whole milk may be used)

Egg Wash:

1 large egg plus 1 tsp. water or milk (beaten)

Garnish:

Toasted sesame seeds or/and Nigella seeds (sold in most Middle Easternstores), optional

Instructions

Sift, then measure the flour. Place 3 cups of the sifted flour in a large bowl and place the rest of sifted flour into a smaller, separate bowl. Set the smaller bowl of flour aside for now.
To the large bowl with 3 cups of sifted flour add the salt, 2 tsp. baking powder, sugar, mahlab, and ground spices, if using. Blend well.
Stir-in the dry granular yeast into the flour-spice mixture.
In a medium bowl, combine the wet ingredients - warm milk, melted-cooled butter and beaten eggs. Slowly combine the wet mixture into the large bowl with the flour-spice mixture. At this point the dough will be sticky.
Start adding enough of the remaining sifted flour to make a workable dough.
Lightly sprinkle extra gluten-free flour onto a clean work surface. Knead dough gently and shape into a large ball.
Lightly oil a clean, large bowl and place the dough in the bowl. Lightly oil the top the of dough ball.
Cover the bowl with plastic wrap and a clean kitchen towel and allow dough to rise in a warm, draft-free place until doubled in size – about 2 hours.
Once the dough has risen, punch down dough and divide it into quarters.
Working with one section at a time, break off pieces of dough about the size of walnuts or golf balls and roll into ball shapes. To make coil-shaped choreg, roll each ball into a rope, about 8“- 10" long and then wrap the rope into a coil shape - or - shape dough into braids, twists, or “S’ shapes.
Place shaped dough on parchment-lined baking pan(s) leaving some space in between to allow for spreading during baking.
Cover tray with more plastic wrap and a clean towel and let rise again – about 45 minutes to 1 hour.
Brush choreg tops with egg wash and sprinkle with toasted sesame seeds and/ or nigella seeds, if desired.
Preheat oven 350°F - 375°F. (Remember, oven temperatures can vary.)
Bake one tray at a time on the center rack for about 15 - 17 minutes or until tops and bottoms begin to turn golden brown.
Allow choregs to rest on baking pans for a few minutes before transferring them to wire racks to cool completely.
Once completely cooled, choregs can be stored in a tightly covered container. These choregs freeze well when placed in a single layer in freezer bags.