Aremenian "Barbary" Bread

So, life has been crazy... crazy busy..... you so know what I mean!!!

 I know you do!

     But some how I was able to slow things down and make some bread.

The whole process of bread making takes time. The proofing and raising can eat up most of your day, but the end product is worth every second.  Are you picking up what I am putting down?

Armenian "Barbary" Bread
From The Modern Baker: Time-Saving Techniques for Breads, Tarts, Pies, Cakes and Cookies

This bread is kind of like a flatbread that is long and oval shaped with a dimple top. You can sprinkle sesame seeds on top for some extra flavor. Slice it into pieces and serve with all sorts of Middle Eastern dips and salads.

Makes two oval flat breads

4 cups unbleached flour
1 cup whole wheat flour
2 teaspoons salt
4 teaspoons (1 and 1/2 package active dry yeast)
2 cups warm water
2 tablespoons olive oil
2 teaspoons sesame seeds (optional)

Two jellyroll pans lined with parchment or foil

Combine the white and whole wheat flour and salt in a mixing bowl stir well.

In another large bowl, whisk the yeast into the water. Then whisk in the olive oil. Stir about 2 cups of the flour mixture into the liquid, mix until smooth. Add the remaining cups of flour one cup at a time until all is incorporated. The dough will be soft.

Cover the bowl with a towel and allow it to rest for about 30 minutes

Invert the dough from the bowl onto a floured surface and fold it over itself a couple of times

Place in a clean oiled bowl make sure that the oil has coated both sides. Cover and allow to rise until doubled in size about 1 to 2 hours depending on the outside temperature.

Once it has risen, place on a floured surface and divide into two equal portions.

Gently press and stretch the dough into a long oval. Flour the top lightly. Fold into thirds to easily transfer to a jelly roll pan lined with parchment. Repeat with the other half of the dough.

Cover the bread with towel and allow it rise for about another hour.

With about 20 minutes to go in the second rise pre-heat the oven to 425 degrees.

Uncover the bread and gently dimple the top of the dough, not pressing to hard of the dough will deflate.
Sprinkle with sesame seeds if you are using them.

Bake the breads for about 10 minutes and then rotate the pans. Continue baking until the bread is a deep golden brown and they are firm but still spongy to the touch. About 10 additional minutes.

Transfer to a cooling rack. Slice once cool or just pull of a nice warm piece and enjoy. Simple and easy, just what I needed.

Time to get dirty!!!