Armenian cakes come in many forms. The thin version is called "pita", the thick one is "matnakash". They resemble Indian or Greek bread in appearance. It is interesting that in many countries of the world there are identical options for certain products. What is the classic recipe for Armenian tortillas?
What is pita bread?
Pita bread is a thin variety of Armenian flat bread. It can be stored for a long time. Any filling can be wrapped in it, so it is very widespread.
It is believed that pita bread originated in Armenia, and the classic method of its preparation is on the upper side of a hot clay oven. Separate pieces of dough stuck to its walls for several minutes and eventually became slightly brown and crunchy. The usual fillings for this Armenian tortilla varied from cheese to chopped and tender meat, from vegetable oil and greens to jam. Sometimes fresh fruit was stacked on top, and pita served as a plate that could be eaten.
What does the recipe for making Armenian cakes look like? It is highly unlikely that you have a clay tandoor oven at your place. However, an ordinary cast iron pan can greatly simplify this process. After you have made the dough, you should cut and roll it on a flat surface. Its layer must be very thin.
Instead of a clay tandoor, a preheated cast-iron frying pan is suitable. Do not lubricate it with oil or grease. Also, be careful. This recipe for Armenian flatbread requires high heat, and you will cook it in just a few seconds. You should lightly brown the dough, but keep it flexible. Use a spatula to flip and remove it. Wear a thick kitchen mitten every time you touch the handle in the pan.
How to make a dough?
The recipe for Armenian tortillas begins with kneading the dough. To prepare it, you will need the following:
- 3 cups wheat flour;
- 1/4 tsp salt;
- 1 tbsp. l vegetable oil (any odorless);
- glass of water.
When executing this recipe for homemade Armenian flatbread, you can use a bread machine. Put all the ingredients in it and set the basic setting for preparing and kneading the dough. After that, you just have to roll it.
If you cook it by hand, mix flour, salt, oil and water so that you get a uniform dough. If it seems too dry, add some water to it. If it is too sticky, add a little flour.
Knead until the dough is smooth. Divide it into several even balls of the same size.
How to bake these items?
The thin Armenian tortilla recipe is quite easy. Heat a cast-iron skillet over high heat. Roll each ball into a thin circle with a diameter of about 25 cm and a thickness of about 5 mm. If desired, you can sprinkle it before baking with sesame seeds or poppy seeds.
Place the cakes one at a time on a hot pan and often turn over with a spatula until you see brown spots on the surface. Remove them very carefully and place them on a plate on top of each other. Fill them with any filling and serve.
Herb Option
Armenian thin cakes are often served with spicy herbs. How is this delicious snack prepared? For this, only thin pita bread is suitable. It is important that the dough rolls on it as thinly as possible, and does not stick to the work surface. To do this, you need to keep a bowl with extra flour and a thin spatula on hand. If the dough breaks, do not panic. Just hold it with your fingers to hold it back.
The original recipe for tortillas with greens is prepared on a tandoor, but you can also use a non-stick pan greased with oil for this purpose. To prepare this appetizer, you will need:
- pita dough prepared according to the above recipe;
- assorted fresh spicy herbs, total 3 cups or more (for example, mint, parsley, cilantro, sage, thyme, rosemary, oregano, dill, etc.);
- common salt;
- some vegetable oil.
How to cook Armenian tortillas with herbs: recipe with photo
Wash and wring the herbs with your hands or a towel. Coarsely chop them and sprinkle with salt to taste, add a drop of oil, mix. Set aside until ready to use.
Divide the dough into 4 balls of the same size. On a very well-washed work surface, roll each ball into a very thin circle or rectangle. If you make the layers thick, they will remain moist inside.
Place enough herb filling on each cake to cover it almost completely. Leave only the edges free. Fold the dough so that the greens filling is inside. Gently push the rolled products with a rolling pin to fix the herbs inside.
Grease a large non-stick pan with vegetable oil and heat. Place one green tortillas in a pan and fry until brown spots appear on the surface. Turn over carefully and cook the same on the second side. Serve whole or cut into pieces.
What is matnakash?
This is a thick Armenian cake with an oval shape and longitudinal lines. This bread is distinguished by its elastic crust and soft crumb. For its preparation, leaven dough is used. Unlike pita bread, this cake is not intended for long storage. To prepare it, the following is required:
- 100 ml of warm water;
- 2 tbsp. l vegetable oil plus additional lubrication;
- 1.5 tsp salts;
- 1 tsp Sahara;
- 2 cups flour for bread;
- sea salt flakes for serving (optional).
For sourdough:
- 200 grams of bread flour;
- 250 ml of warm water;
- 1 tsp instant yeast.
How to make dough for Armenian tortillas?
The recipe with the photo shows that everything is quite simple. First you need to make a leaven. To do this, mix flour and yeast in a small bowl. Pour in water gradually and stir until a thick paste forms. Cover with cling film and place in a warm, draft-free place for an hour and a half. The mixture should double in size during this time.
Place the finished sourdough in a large bowl with water, oil, salt and sugar, mix with a mixer. Without turning it off, gradually add flour to make a soft dough, and then beat it at the slowest speed for eight minutes. You should have a homogeneous, elastic and sticky mass. Transfer the dough into a large greased bowl, cover with cling film and set aside in a warm place without drafts for an hour. It should double in volume.
Knead the dough by punching it in the center, and then roll it towards yourself about 3 times to remove air bubbles. Cover and set aside in a warm place for another hour.
How to form a product?
Then you can continue to follow the recipe for Armenian tortillas in the oven. Place the oven rack in the middle, preheat it to 250 ° C. Line two large baking sheets with baking paper.
Release the air from the dough by striking the center with your fist. Put it on a lightly dusted tabletop and knead for 2-3 minutes or until it becomes smooth and elastic. Divide it evenly into 2 parts and form each into a ball.
Put each ball on a baking sheet. Use lightly oiled hands to form flat ovals about 20 × 33 cm in size and about 1 cm thick. Grasp each item lightly with your palm and squeeze its side to make indentations about 3 cm from the edge. Then straighten your hand and indent three linearly along the length of the bread. Cover the cakes with clean, damp tea towels and set aside in a warm, draft-free place for 20 minutes, or until slightly elevated.
Throw a handful of ice cubes on the bottom of the oven to create steam. Bake tortillas for 10 minutes. Swap baking sheets and bake as many more. Remove from oven and set aside for 15 minutes before serving, if desired, sprinkled with flakes of sea salt. As you can see, the recipe for Armenian tortillas at home is very simple.