Armenian Bread Recipes

MAMA'S KATAH - ARMENIAN BREAD

Steps:

• Heat milk and water to 105-110 degrees.
• Add yeast, with sugar, yogurt or sour cream, in Bowl of Kitchen Aide.
• Mix in butter, Crisco, (I use butter-flavored) and oil.
• Add eggs, salt and two cups flour and mix in KitchenAid mixer with dough hook.
• Add black seeds.
• Add flour one cup at a time until incorporated and dough comes together on hook. Dough should be soft and slightly sticky. Knead in mixer for 10 minutes, until dough is shiny and smooth.
• Remove dough from bowl.
• Place 1 tbl. of oil in bowl and swirl ball of dough and turn dough so that all sides of dough are oiled well.
• Cover bowl with plastic wrap and a towel and place in warm draft free location for first rising. Warm (not hot) oven is a good place to raise dough.
• Raise until double in bulk, about 2 hours.
• Punch down and divide into 6 balls. Cover with plastic and a towel. Rise again until double.
• Roll out ball of dough on floured surface until as thin as you can make it. about 24 by 12 inches.
• Spread dough with soft butter.
• With long side facing you, roll dough jelly roll style, as you would for cinnamon buns. Place two hands in center of rope and roll back and forth, bringing hands to the ends as you roll. Stretch out gently making a long rope, about 32-36 inches, and coil into a round loaf, with seam side on the inside. Tuck end under.
• Place on sheet pans lined with parchment paper.
• Roll all balls in the same manner.
• Place on parchment lined sheet pans, with a few inches between. They shouldn't touch after rising, if possible. Three loaves per pan.
• Brush loaves with beaten egg and sprinkle with sesame seeds.
• Allow loaves to rise until double in size, about 1 hour.
• Bake at 350 degrees in a pre heated oven, for approximately 30 minutes, until golden brown. Rotate pans, halfway through baking.

ARMENIAN BREAD

Steps:

• Scald the milk and stir in the butter and lard.
• Allow to cool to about 100°F, then crumble in the yeast and add the sugar and a few spoonfuls of warm water and leave in a warm place till frothy.
• Mix together the flour, sesame seeds, sunflower kernels and salt.
• Stir the yeast and milk mixture into the flour together with 2¾ cups of lukewarm water.
• Beat well and knead till smooth and silky.
• Leave to rise for about 45 minutes.
• Knead again and form into 3 large flat loaves.
• Lay the loaves on greased baking sheets and leave to rise again for 30 minutes.
• Mix together the eggs, cheese, cumin, walnuts, and pepper and spread this thick paste over the loaves.
• Bake at 425° for 15 minutes, then reduce heat to 350° and bake for 30 minutes more or till the loaves are firm and golden and sound hollow when tapped.
• Cool on wire rack.

LAVASH ARMENIAN THIN BREAD

Steps:

• Place the tepid water in your electric mixing bowl and add the olive oil, sugar, and yeast. Using the batter blade let the electric mixer blend these very well.
• It will take about 5 minutes on low speed.
• Stir in the salt. Gradually add 2 cups of the flour and beat on low speed until a thick and smooth batter forms.
• Change the blade to a bread dough hook and knead in the additional 2 cups of flour.
• If you do not have a heavy mixer such as a KitchenAid, incorporate the flour with a wooden spoon and finish the kneading by hand.
• Kneading should take about 10 minutes in the machine, 20 minutes by hand.
• Place the dough on a plastic countertop and cover with a large stainless-steel bowl.
• Allow the dough to rise until double in bulk, about 1 1/2 hours.
• Punch the dough down and divide into 8 pieces.
• Let stand, covered, 15 minutes.
• Roll out each piece of dough into a 12-inch-diameter circle. Working with 2 pieces of dough at a time, arrange breads on ungreased baking sheets.
• Brush with milk and sprinkle sesame seeds over tops.
• Pierce with a fork many times, all over.
• Bake on the lowest racks in the oven, at 375F, for 8-10 minutes, or until light brown.
• Rotate the pans in the oven from top to bottom, to insure even browning.
• Serve dry or wet. (To wet, hold the cracker under running water until lightly moistened all over, and then wrap in a moist towel for 10-15 minutes.) If the cracker is too dry to roll, it will crack.
• Sprinkle with a little more water and let stand a few minutes.
• If it is too wet, cover with a dry towel and let it stand.