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
We are able to track the history of `recipes` far back into the far past, in truth as far into history as the early Egyptians, and possibly even further than that. Interesting though that maybe, these, ancient records were just basic hieroglyphic or cunieform recipes for food preparation.
The truth of the matter is, the most ancient recipe found, according to Professor Solomon Katz, is a series of ancient tablets in ancient Sumerian describing the preparation of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as making anyone who drank it feel exhilarated. As we move into The time of the romans around 25BC a roman called Apicius created a number of documents which described recipes cooked by wealthy Romans. In his publication, Apicius recounts how the meals were divided into hors d`oeuvres, entrees and desserts, known in latin as `Gustatio, Primae Mensae and Secundae Mensae`. Aspicius tells us how the cooks of his times used many different aromatic flavors, including many that are still in use today like thyme, fennel and dill. Moving on, there were a couple of recipe books which date from the fourteenth century - a cookery book called `Forme of Cury`, and another titled `Curye on Inglish`. Don`t be fooled by the titles though, these books are unconnected to the indian food that appears on menues today, but instead recipes for the types of meals on the menus of the rich and wealthy people of the period. Later, in the 15th century, people returning from the crusades brought us a variety of spices and herbs from the Middle-East, including spices like coriander, basil and rosemary. The introduction of these new foods and spices caused an eruption in recipe manuscripts, some of which are kept safe in private libraries. The revolution that is television brings us TV cooks and the recipe books that accompanied them. Which brings us neatly to the present day and the invention of the internet, permitting everyone to search through thousands of recipes like the ones you can find on this site. |
We hope you enjoy this Churek _ Flat Armenian Bread With Sesame Seed recipe.
