Ingredients
1 package dry yeast
1 tbsp sugar
2 1/4 cup water -- lukewarm
6 cup all-purpose flour
1/4 lb unsalted butter -- melted
1 tbsp salt
2 tbsp white sesame seeds
Directions
Sprinkle the yeast and 1 teaspoon of the sugar into 1/2 cup of
lukewarm (110-115F) water in a small, shallow bowl. Let stand for 2
or 3 minutes, then stir to dissolve the yeast completely. Set the
bowl aside in a warm, draft-free spot (such as an unlighted oven) for
about 5 to 10 minutes, or until the mixture almost doubles in volume.
Pour the flour into a large mixing bowl and make a well in the
center. Pour in the yeast mixture, remaining water, remaining sugar
and salt. With a large spoon beat the flour into the liquid
ingredients, continuing to beat for as long as 10 minutes, or until a
soft, spongy dough is formed. Cover loosely with a kitchen towel and
set aside in the warm, draft-free spot until the mixture doubles in
volume.
Preheat the oven to 350F. Place the dough on a lightly floured
surface and divide it into 10 equal parts. Roll each part out as
thinly as possible into circles, then place 2 or 3 circles on a
cookie sheet. Sprinkle lightly with cold water and a few sesame seeds
and set the cookie sheet on the floor of the oven. Bake for 20
minutes, or until the bread is a pale golden brown. Transfer the
breads with a wide spatula to a wire cake rack and bake the remaining
rounds similarly. The bread will keep several days at room
temperature if wrapped securely in foil.
Recipe By : Time-Life Foods of the World Russian Cooking
Servings: 10 servings
Churek / Flat Armenian Bread With Sesame Seed Recipe brought to you by Recipe Ideas
Categories: Bread; Breads
The History of Recipes
Transcribed cooking instructions as an idea can be found way back into distant history, at least as far as the ancient Egyptians, and possibly even further. In practice though, generally, these old records were just very simple hieroglyphic recipes for preparing meals.
In an interesting twist, the oldest recipe in existence, according to historians are a few tablets in Sumerian which describe the preparation of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as having made anyone who drank it feel wonderful and blissful. Continuing our culinary historical journey, there were two interesting books dating from the 1300s ; one book published under the title `Forme of Cury`, and another named `Curye on Inglish`. Don`t be fooled by the titles though, these books are not about the indian food that is familiar to us all today, but rather recipes for the types of food eaten by the rich and wealthy people of the period. Over the succeeding few hundred years, the upper-class families of the West competed with each other to serve up the most exotic banquets, and as a consequence, chefs and their recipe collections were much in demand. Notwithstanding that, it wasn`t until the nineteenth century that haute cuisine and recipe books really came of age. Mrs Beeton in the UK, and the equally famous Fannie Farmer in the US, dedicated their lives to assembling, verifying, and publishing popular recipes of the day. When we get to the twentieth century, cookery publications were in high demand, mostly due to more people being able to read, increased leisure time and having more money. The TV revolution brings us cooking programs and the accompanying recipe books. Which pretty much brings us up to date and the internet revolution, allowing everyone to search through thousands of recipes like those on this web site. |
We hope you enjoy this Churek _ Flat Armenian Bread With Sesame Seed recipe.
