Armenian-style flatbread

Armenian-style flatbread

Based on 14 ratings

Greta


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Difficulty

Easy 👌
20
min.
Preparation
10
min.
Baking
30
min.
Resting

Ingredients

Servings:-4+
7 tbsp 
water (divided)
4 tbsp 
olive oil (divided)
160 g 
flour
1 tsp 
salt
1 clove 
garlic
1  
red onion
Metric
Imperial
  • 7 tbsp water (divided)
  • 4 tbsp olive oil (divided)
  • 160 g flour
  • 1 tsp salt
  • 1 clove garlic
  • 1  red onion

Utensils

  • garlic press
  • pastry brush
  • oven
  • 2 small bowls
  • large bowl
  • parchment paper
  • towel
  • cutting board
  • knife
  • rolling pin

Nutrition per serving

Cal
276
Protein
4g
Fat
15g
Carb
30g

Step 1/7

Mix part of the water, olive oil, and pressed garlic clove in a small bowl. Cut red onions in rings.
  • 2 tbsp water
  • 2 tbsp olive oil
  • 1 clove garlic
  • 1 red onion
  • garlic press
  • cutting board
  • knife
  • small bowl

Mix part of the water, olive oil, and pressed garlic clove in a small bowl. Cut red onions in rings.

Step 2/7

  • 5 tbsp water
  • 2 tbsp olive oil
  • 160 flour
  • 1 tsp salt
  • large bowl
  • towel
  • small bowl

Mix remaining water and olive oil in a large bowl. Combine flour and salt in a smaller bowl. Then add the dry mixture to the wet mixture and knead until smooth. Cover the dough and set aside to rest for 5 min.

Step 3/7

Pull dough up on one side and press down in the center. Repeat this in a circular movement until the entire dough has been worked. Cover again and rest for 5 min. Repeat this step two times until dough is elastic.

Pull dough up on one side and press down in the center. Repeat this in a circular movement until the entire dough has been worked. Cover again and rest for 5 min. Repeat this step two times until dough is elastic.

Step 4/7

Divide dough into 4 equal-sized portions and roll out thinly. Transfer to parchment paper and roll out again. Rest for 10 min. Meanwhile, preheat the oven to 180°C/350°F (convection).
  • oven
  • parchment paper
  • rolling pin

Divide dough into 4 equal-sized portions and roll out thinly. Transfer to parchment paper and roll out again. Rest for 10 min. Meanwhile, preheat the oven to 180°C/350°F (convection).

Step 5/7

Brush the rested flatbreads with garlic oil.
  • pastry brush

Brush the rested flatbreads with garlic oil.

Step 6/7

Add onion rings and bake at 180°C/350°F (convection) for approx. 10 min. until golden.

Add onion rings and bake at 180°C/350°F (convection) for approx. 10 min. until golden.

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