Armenian Thin Bread (Parag Hahts) Recipe

  1. See the Lavash variation at the end of the recipe.
  2. 1.
  3. Pour 1/4 c. of the water into a small bowl, add in the yeast and sugar, stir to dissolve, then cover and set aside to proof.
  4. 2.
  5. Add in flour into a large mixing bowl, sprinkle it over the salt, make a well in the center and pour in the yeast, remaining water, butter and Large eggs if used, scraping and incorporating the flour which sticks to the sides of the bowl.
  6. 3.knead for 10 minutes.
  7. till dough is smooth and elastic and does not stick to the hands.
  8. Add in more hot water if dough feels stiff.
  9. Pour half the extra virgin olive oil into one palm and shape dough into a ball, turning to coat all sides.
  10. 4.
  11. Xfer the dough to a clean bowl.
  12. Add in remaining oil and turn dough again.
  13. Cover w/ plastic sheet, wrap well and set aside in a hot draft free place till doubled in bulk.
  14. 5.
  15. Punch dough down, divide into 20 to 25 balls.
  16. Keep well wrapped until ready to roll out.
  17. 6.
  18. Pick up the first ball, flatten it with the hands or possibly a rolling pin into a circle about six inches in dia.
  19. Use the reserved flour for rolling the circles of dough.
  20. Sprinkle both sides with flour and continue with remaining balls, stacking the circles in six or possibly eight piles.
  21. 7.
  22. Remove oven shelving, heat oven to 500 deg.
  23. Broiler pan should be at closest level to flame.
  24. Have on hand a standard size rolling pin, a long thin dowel a large spatula and a fork.
  25. 8.
  26. Sprinkle flour on counter surface, take the first circle of dough and with rolling pin roll it to the size of a large pie crust or possibly about 15" in dia.
  27. 9.
  28. Prick dough with fork all over.
  29. Drape over dowel and place it on the oven floor.
  30. This will bake in about 90 seconds.
  31. Use long spatula to pick up the bread and place it under the broiler for another 90 secs.
  32. Lower oven heat to 450 if bread is baking faster than 3 minutes.
  33. 10.
  34. Keep breads in a cold place.
  35. Will keep for months and can be eaten dry or possibly sprinkled with water.
  36. Yield: 20-25 15" in dia.
  37. To make Armenian Lavash, bake the last few breads with the oven door open.
  38. Bake till it is a light brown on the bottom, turn over and bake till other side is browned.
  39. Do not close door while baking.
  40. The result is a soft bread that is delicious bread when spread with butter or possibly eaten with cheese and olives.

water, yeast, sugar, flour , salt, butter, eggs, extra virgin olive oil

Taken from cookeatshare.com/recipes/armenian-thin-bread-parag-hahts-69445 (may not work)

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