Armenian Shortbread
by Food·Color
Favorite
Difficulty
Easy
Time
30m
Serving
3
"The Apprentice Baker" was interrupted for a long time, and for a while, I didn't know where to continue, or just let it go for a while?
It's best not to put it, sometimes, in fact, many times, when you put it down, you can't pick it up again. Armenian shortbread, this "flat bread" that was forced to discontinue as soon as it entered the plan. Just start from here.
"This is a simple recipe. The Armenian shortbread is suitable for company meals and is also loved by children. Although the Armenian shortbread is often referred to as the American flatbread, it also has Iranian ancestry. People everywhere are now eating it. It is very similar to other flatbreads in the Middle East and North Africa. Those flatbreads have various names, such as Mankush or Manash (Lebanon), Barbari (Iran), Cool Biz or Kuz (Arab countries), Ash (Egypt), Kester and Myra (Tunisia), Pat or Pita (Turkey) and Pataha (Armenia). Their main difference lies in the dough Thin and thick, or the oven used for baking (or on what it is baked, because many flatbreads are baked in a hot baking pan that protrudes from stone or the surface). Some breads are like pockets overnight, such as pita Some of the cakes are thicker and need to be dipped in hot sauce when eating, such as Ingila from Ethiopia and Eritrea."
"Armenian shortbread is one of the most popular types of these flatbreads. The key to making it crisp is to roll the dough as thin as paper. You can cut the dough into pieces before baking, or you can cut the shortbread after baking. Broken into pieces, these pieces look very beautiful in the basket."
Cut into pieces before baking. Although the naturally formed irregular edges look more attractive, what if they break into slag?
It was a shortbread, crunchy and crispy. It is very fragrant, the chili is a bit spicy, and the caraway seeds have an aromatic sensation. . . .
It's best not to put it, sometimes, in fact, many times, when you put it down, you can't pick it up again. Armenian shortbread, this "flat bread" that was forced to discontinue as soon as it entered the plan. Just start from here.
"This is a simple recipe. The Armenian shortbread is suitable for company meals and is also loved by children. Although the Armenian shortbread is often referred to as the American flatbread, it also has Iranian ancestry. People everywhere are now eating it. It is very similar to other flatbreads in the Middle East and North Africa. Those flatbreads have various names, such as Mankush or Manash (Lebanon), Barbari (Iran), Cool Biz or Kuz (Arab countries), Ash (Egypt), Kester and Myra (Tunisia), Pat or Pita (Turkey) and Pataha (Armenia). Their main difference lies in the dough Thin and thick, or the oven used for baking (or on what it is baked, because many flatbreads are baked in a hot baking pan that protrudes from stone or the surface). Some breads are like pockets overnight, such as pita Some of the cakes are thicker and need to be dipped in hot sauce when eating, such as Ingila from Ethiopia and Eritrea."
"Armenian shortbread is one of the most popular types of these flatbreads. The key to making it crisp is to roll the dough as thin as paper. You can cut the dough into pieces before baking, or you can cut the shortbread after baking. Broken into pieces, these pieces look very beautiful in the basket."
Cut into pieces before baking. Although the naturally formed irregular edges look more attractive, what if they break into slag?
It was a shortbread, crunchy and crispy. It is very fragrant, the chili is a bit spicy, and the caraway seeds have an aromatic sensation. . . .
