The thirteenth recipe I made from the Breads Section of The Modern Baker by Nick Malgieri, was the one for Armenian Barbary Bread, on page 70. (We are not publishing recipes from the book, so if you like what you see, buy the book and bake along with or without us).
recipe makes two good size flatbreads (about 15x5 inches), so I halved
the recipe and made only one as I made three breads today trying to race
with time about getting these done before October.
All-purpose flour, whole-wheat flour, salt, yeast, water, and olive oil
(and optional black sesame or nigella seeds). It mixes very easily,
rises, gets folded, rises again, gets shaped, put into the oven to bake,
cools, and that's it, very easy, fairly quick as well.
It is nicely
flavored, when Mark got home, he immediately ate two slices and deemed
it "very good, I think I will have some more." I would say that speaks for itself on flavor.
Oh, and Phyl, those are
poppy seeds on there, not nigella seeds or black sesame seeds, which
were the two options, because I could not find those at my market, so if
you are looking at this and squinting to see if I stayed true to the
recipe, I confess: I did not. But they were optional, so I'm not
feeling too terribly guilty. Okay, maybe a little bit guilty...I will
keep looking for said seeds.
Is this a repeat? Probably, Mark seems to really enjoy it and I thought it was good as well.