Armenianbreadroundsbreadmachine Recipes

LAVASH (ARMENIAN FLATBREAD)

Steps:

• Place a large pizza stone in the center rack of an oven and preheat to 500˚F.
• In the bowl of a stand mixer fitted with a dough hook or a large bowl, combine the flour and salt. Stir in the water and knead to form a smooth and soft dough. If too crumbly, add a little more water. If too sticky, add a little more flour. Cover the bowl with plastic or a towel and allow to rest for 30 minutes.
• Cut the rested dough into 4 equal pieces. Place one piece on a work surface and cover the others. Roll the dough into a long oval or rectangle as thin as possible.
• Carefully transfer to the preheated stone and cook until puffed with golden spots, about 2-3 minutes. Remove to a plate and lightly spray or sprinkle with water. Cover with a damp cloth and repeat with remaining pieces of dough, spraying them with water and stacking with the previously cooked lavash.
• After cooling, store in an airtight bag at room temperature or freeze for up to one month.

ARMENIAN BREAD ROUNDS - BREAD MACHINE

Steps:

• In small saucepan, scaled milk by heating it just to boiling point, and set aside to cool.
• Add ingredients (except for garlic and olive oil) in order required by your bread machine.
• Program machine for dough.
• At end of rising cycle, turn the bread out onto a lightly floured surface. Cover and let rest for 10 minutes.
• In a small bowl, combine 1/4 cup olive oil with the crushed garlic. Set aside.
• Divide dough into 2 pieces, and with a floured rolling pin, roll each into a 1-inch-thick round.
• Lightly oil a large baking sheet and arrange the rounds on the sheet.
• Brush liberally with some of the garlic oil.
• Bake the rounds in the lower third of preheated 375º oven for 15 minutes, or until golden.
• Serve warm.

ARMENIAN BREAD

Steps:

• Scald the milk and stir in the butter and lard.
• Allow to cool to about 100°F, then crumble in the yeast and add the sugar and a few spoonfuls of warm water and leave in a warm place till frothy.
• Mix together the flour, sesame seeds, sunflower kernels and salt.
• Stir the yeast and milk mixture into the flour together with 2¾ cups of lukewarm water.
• Beat well and knead till smooth and silky.
• Leave to rise for about 45 minutes.
• Knead again and form into 3 large flat loaves.
• Lay the loaves on greased baking sheets and leave to rise again for 30 minutes.
• Mix together the eggs, cheese, cumin, walnuts, and pepper and spread this thick paste over the loaves.
• Bake at 425° for 15 minutes, then reduce heat to 350° and bake for 30 minutes more or till the loaves are firm and golden and sound hollow when tapped.
• Cool on wire rack.