Armenian Pide Bread
|Active dry yeast||1 Tablespoon|
|Warm water||1⁄4 Cup (4 tbs) (105 °F To 115 °F)|
|Flour||3 Cup (48 tbs)|
|Salt||1 1⁄2 Teaspoon|
|Water||1 1⁄2 Cup (24 tbs)|
|Egg white||1 , lightly beaten|
In a small bowl sprinkle the yeast over the 1/4 cup water.
Add the sugar and stir to dissolve.
Set aside to rise for ten minutes.
Place the flour into a bowl.
Add the salt, water and softened yeast.
Mix well and knead for ten minutes until smooth and elastic.
Form into a ball and place in a greased bowl.
Cover and place in a warm place until doubled in bulk, about thirty minutes.
Form about one-quart of the dough into a six-inch ball.
Place it on a lightly oiled baking pan and set in warm place to rise again.
Brush with egg white.
Sprinkle with sesame seeds, if used.
Take the remaining dough and make an oval about 9x15 inches and half-inch thick.
Place it on a lightly oiled baking sheet.
Press down into the dough with your fingers to make a rim all around.
Brush with the egg white and sprinkle with the sesame seeds, if used.
Leave in a warm place to rise again until doubled in bulk, about thirty to forty-five minutes.
Bake both sheets at 500 degrees about fifteen minutes, or until golden brown.
You will have one big and one small round loaf.