Armenian Shortbread

Armenian Shortbread

by Food·Color

4.9 (1)
Favorite

Difficulty

Easy

Time

2h

Serving

2

"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. . . . "

Ingredients

Armenian Shortbread

1. Dough ingredients: 95 grams of high-gluten flour, 1/4 teaspoon of salt, 1/4 teaspoon of dry yeast, 1/2 tablespoon of honey, 1/2 tablespoon of corn oil, 45 grams of water,

Armenian Shortbread recipe

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

Armenian Shortbread recipe

3. Start the dough-making program,

Armenian Shortbread recipe

4. Knead into a smooth dough that can pull out the film.

Armenian Shortbread recipe

5. Put it in a bowl for basic fermentation.

Armenian Shortbread recipe

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

Armenian Shortbread recipe

7. The dough grows up.

Armenian Shortbread recipe

8. Take it out and organize it into a square.

Armenian Shortbread recipe

9. Roll out into a 22X26 cm rectangle.

Armenian Shortbread recipe

10. Move into the baking tray,

Armenian Shortbread recipe

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

Armenian Shortbread recipe

12. Cut into diamonds,

Armenian Shortbread recipe

13. Put it in the oven, on the middle level, heat up and down at 177 degrees, and bake for about 15-20 minutes.

Armenian Shortbread recipe

14. The surface is colored and baked.

Armenian Shortbread recipe

15. Break along the incision and let cool.

Armenian Shortbread recipe

Tips:

The surface decoration can be changed at will according to your preferences.
There is no need to separate them individually when dicing, as the dough pieces will naturally separate during baking.
The baking time and firepower need to be adjusted according to the actual situation of the oven.

Comments

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