In Azerbaijan, kneaded all the flour at once, and then as mixing pour water again and again until you get what you need (from the book of Stalik hankishiev "Bazar, Kazan and Dastarkhan"). I did, as expected, but I must say that it is a bit unusual for me. Don't know if this is reflected in the taste, but the author says it is. To turn on the oven to warm up.

The dough let it rise only once, then immediately divide into pieces, to mash into a pellet, thinning the middle. I additionally soaked by water in a thin center and sprinkled with sesame seeds.

Bake churek at high temperature 230-250 degrees until light blush. Ready cool slightly under the linen towel.