Armenian shortbread

Overview

"The Apprentice Baker" was interrupted for a long time, and I didn't know where to continue it for a while, or should I just put it away for a while? It's best not to put it down. Sometimes, in fact, many times, once you put it down, you can never pick it up again. Armenian shortbread, this flatbread was originally planned but had to be discontinued. Just start over from here. This is a simple recipe that produces Armenian shortbread that’s great for company meals and a favorite with the kids. Although Armenian shortbread is often referred to as American flatbread, it also has Iranian ‘ancestry’ and is now eaten by people around the world. It is very similar to other Middle Eastern and North African flatbreads, which go by various names, such as mankush or manash (Lebanon), barbari (Iran), kubiz or kuz (Arab countries), ash (Egypt), kester and myra (Tunisia), pat or pita (Turkey) and paidaha (Armenia). The main difference is the thickness of the dough, or the oven in which it's baked (or what it's baked in, as many flatbreads are baked in a stone or hot baking pan with a protruding surface). Some breads are pocket-like, like pita bread, and some are thicker and require dipping in spicy sauce, like Ethiopian and Eritrean injera. Armenian shortbread is one of the most popular varieties of these flatbreads, and the key to making it crispy is to roll out the dough paper-thin. You can cut the dough into chunks before baking, or break the shortbread into pieces after baking, which look great in the basket. It’s better to cut it into pieces before baking. Although the naturally formed irregular edges look more attractive, what if it breaks into pieces? Sure enough, it is a shortbread, crunchy and crispy. It's very fragrant, the chili pepper is a bit spicy, and the caraway seeds have an aromatic feel. . . .

Tags

• baking
• children
• afternoon tea
• caraway seeds
• corn oil
• high gluten flour
• honey
• red chili powder
• sesame
• yumi
• dry yeast
• salt
• water

Ingredients

Steps

1. 1 Dough ingredients: 95g high-gluten flour, 1/4 tsp salt, 1/4 tsp dry yeast, 1/2 tbsp honey, 1/2 tbsp corn oil, 45g water,

   

2. 2 Pour all the dough ingredients into the bread pan,

   

3. 3 Start the dough kneading program,

   

4. 4 Knead into a smooth dough that can be pulled out.

   

5. 5 Place in a bowl for basic fermentation.

   

6. 6 Garnishing materials: appropriate amount of rice, appropriate amount of sesame seeds, appropriate amount of red pepper powder, appropriate amount of caraway seeds, a little salt

   

7. 7 The dough grows.

   

8. 8 Take it out and arrange it into a square shape.

   

9. 9 Roll out into a 22X26 cm rectangle.

   

10. 10 Transfer to baking pan,

    

11. 11 Spray water on the surface and sprinkle salt, sesame seeds, rice, chili powder, and caraway seeds in sequence

    

12. 12 Cut into diamond shapes,

    

13. 13 Place in the oven, middle layer, with upper and lower heat at 177 degrees, and bake for about 15-20 minutes.

    

14. 14 Color the surface and come out of the oven.

    

15. 15 Break apart along the incisions and let cool.