| Michele, I don't know if this is exactly what you are looking for,
but upon checking with my Armenian sister-in-law she says the following
sounds real similar.
ARMENIAN THIN BREAD
From: TREASURED ARMENIAN RECIPES
Published by: The Detroit Women's Chapter of the Armenian General
Benevolent Union, Inc.
5 lbs. flour
2 T. salt
1 T. sugar
1 C. melted butter
4 C. lukewarm water
1 yeast cake, dissolved
Make a dough with all of the ingedients. Knead well. Let the dough
stand, covered, in a warm place for four hours, to rise. Then divide
dough into sixteen balls the size of a small orange. Roll out each
ball with a little flour sprinkled now and then to prevent sticking.
Use the long type rolling pin. Roll out as wide as the width of
your oven. With the dough still on your rolling pin, take it to
your heated oven, spread it out over the bottom plate and bake at
350 degrees. Bake until slightly brown, or as much as you like
it done.
This dry bread may be stored away for weeks in a dry place.
When serving, wet as much as you need by holding the pieces under
the running water. This softens the bread.
Very good with cheese or other appetizers. If the bread has lost
its crispness, warm it in the oven first before wetting.
(Keep in mind, this recipe book was published in 1949.)
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