Armenian Flatbread

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  • Makes: 14 servings
  • Makes: 14 rounds
  • Prep: 1 hr
  • Rise: 1 hr 30 mins
  • Bake: 20 mins 350°F per batch

Armenian Flatbread

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3.0 by 1 people

Rate This!

Directions

  1. In large bowl combine 2-1/2 cups of the flour and yeast. In saucepan heat and stir water, butter, sugar, and 2 teaspoons salt until warm (120 degree F to 130 degree F) and butter almost melts. Add butter mixture to dry mixture. Beat with electric mixer on low speed for 30 seconds, scraping bowl. Beat on high speed for 3 minutes. Using spoon, sit in half of the sesame seed and as much of the remaining flour as you can.
  2. Turn out onto lightly floured surface. Knead in enough of the remaining flour to make a moderately stuff dough that is smooth and elastic (6 to 8 minutes total). Shape dough into ball. Place in lightly greased bowl; turn once. Cover; let rise in a warm place until double (1-1/2 to 2 hours).
  3. Punch dough down. Turn out onto a lightly floured surface. Divide dough into 14 portions; shape into rolls, tucking edges under. Cover and let rest 10 minutes. Lightly grease baking sheets.
  4. Roll each ball to 8-inch round; place on prepared sheets. Brush with cold water; sprinkle with remaining seed. Using fork, prick each round well. Do not allow to rise. Bake in 350 degree F oven about 20 minutes or until lightly browned. (Keep remaining rounds in refrigerator until ready to bake.) Transfer to racks; cool (bread will crisp as it cools). Makes 14 rounds (14 servings).

From the Test Kitchen

Garlic-Herb Flatbread:

Prepare as above, except use only 2 tablespoons sesame seed; omit brushing bread with water and sprinkling with sesame seed. Brush warm bread with a mixture of 1/4 cup butter, melted; 1 tablespoon snipped fresh thyme or oregano; and 1 clove garlic, minced.

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Nutrition Facts (Armenian Flatbread)

  • Per serving:
  • 158 kcal ,
  • 5 g fat
  • (3 g sat. fat ,
  • 37 mg chol. ,
  • 191 mg sodium ,
  • 25 g carb. ,
  • 1 g fiber ,
  • 4 g pro.

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