After one year and 104 recipes, I finished the Brooks Bakes Bread Project on March 27, 2012. You can still find me baking and cooking at my new blog, Tangled Up In Food.

Categories: Armenian Thin Bread

Armenian Thin Bread
October 3, 2011

by stacy
Published on: October 3, 2011
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“Throughout the Middle East one finds many versions of the crisp flatbreads.  The one I have chosen here is simple to make, a good keeper, and extremely pleasant in flavor and texture.”
-James Beard, Beard on Bread

My final loaf in the “Flat Breads” chapter was Armenian Thin Bread, which I made last night (two chapters down, nine more to finish!)

Here are the ingredients:

Armenian Thin Bread Ingredients

What I love about flat breads is how straightforward they can be.  I mixed the ingredients together and then kneaded my dough.  The dough took a long time to rise–almost 2 hours–and then I divided it into fourths and rolled it out into sheets.

My oven racks were still positioned from when I made two sheets of Bread Sticks, so I was able to bake both baking sheets at once.  I rotated the baking sheets halfway through the 15 minute baking time to ensure even baking.

Armenian Thin Bread

Armenian Thin Bread tastes very similar to Pita loaves–soft, spongy, and delicious–but the process for making Armenian Thin Bread is much simpler.  It is an excellent bread to serve with hummus, but it also tastes wonderful plain…like the loaf that disappeared right after coming out of the oven.

Note: This bread is not a very good keeper; it is best eaten fresh out of the oven.

 

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About the Baker
I'm a paralegal living and working in the Minneapolis-St. Paul metro area. Besides baking, blogging, and eating bread, I love knitting and enjoying the Minnesota outdoors. My husband, Mike, is the Brooks Bakes Bread website developer, bread photographer, and chief taste tester.
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