Paulchens FoodBlog?!

It’s been a very long time since I last participated in Zorra’s wonderful bread beaking day event. But this month I managed to get my act together and made a really interesting and tasteful flat bread like Petra of Chili and Ciabatta requested.

I was surprised how easy it was to make these breads and I loved the idea that you can easily store them for a few weeks in an airtight container.

Mrs Q. quality tested the bread on my birthday and approved it for further use *sfg*.

Well, I have to say I like it too. It’s tasty and crunchy and it ‘s easy and quick to make. What else can you wish?

Lavash – Armenian flat bread

In small bowl, stir together yeast, water and sugar. Let sit about 10 minutes to proof. Add butter.

Combine flour, water and salt in food processor. With motor running, add yeast mixture through feed tube and process for 20 seconds. Stop to scrape down bowl with rubber spatula, then continue processing to form stiff ball.

Turn dough out onto work surface and knead for a few minutes until dough is smooth.
Place dough in oiled bowl, turn to coat, cover tightly with plastic wrap and let rise in draft-free place until doubled in volume, 1 to 1 1/2 hours.

Preheat oven to 350 degrees.
Combine sesame in small bowl. Turn dough out onto work surface, flatten into rectangle and divide into 16 roughly equal pieces. Cover pieces you are not working with plastic wrap. Roll each piece as thin as possible.

Place on baking sheet. Prick holes in dough with fork. Brush lightly with water and sprinkle with about 1 tablespoon seeds. Repeat with remaining pieces of dough and fit as many pieces as possible on baking sheet without touching.

Bake until golden brown, about 20 minutes, and cool completely on wire racks. Repeat until all dough is baked.

original recipe source: www.kochrezepte.us

bbdbreadbakingday