Have you ever come across a recipe in an old notebook and wondered about its origins? That’s exactly what happened to me when I stumbled upon a recipe for Armenian peda bread. This delicious bread, similar to pide and pita, has an interesting history that remains somewhat of a mystery. Although similar breads can be found online, I couldn’t locate a more specific Armenian name for it. However, that doesn’t diminish its appeal or taste in any way.
Like its Los Angeles counterpart, Armenian peda bread is perfect for sharing with your loved ones. Whether it’s a family gathering or a weekend get-together, this bread is sure to be a hit. So, without further ado, let’s dive into the recipe.
Ingredients and Preparation
Here’s what you’ll need for two large round loaves of Armenian peda bread:
- 10g active dried yeast or 30g fresh yeast
- 120g water
- 430g milk
- 20g caster sugar
- 6g salt
- 780g strong white bread flour
- 50g olive oil
- Extra olive oil
- 1 egg
- Sesame seeds
To begin, combine the water and milk and warm them to about blood temperature. Adjust the quantities to make up 550g of liquid, if desired. More milk will result in a sweeter, richer bread. Stir in the sugar and add the yeast, whisking it until it starts to froth. In a large bowl, combine the salt and flour, then add the olive oil and the yeast mixture.
Next, bring the dough together and knead it until it becomes smooth. You can either knead it by hand or use a mixer with a dough paddle. If the dough feels dry, add a splash of water. Form the dough into a ball and place it in a clean bowl with a drizzle of olive oil. Cover it with a cloth and let it prove until it doubles in size, which may take around an hour or two at a room temperature of about 18-20°C.
Once the dough has doubled in size, divide it into two equal portions. Each portion should weigh approximately 710g, but you can adjust it accordingly. Cut a small piece weighing around 140g from each portion and form all the pieces into balls. Cover them with a damp cloth and allow them to rest for about 15 minutes.
Now comes the fun part! Take the larger balls and place them on lightly oiled baking sheets. Flatten the balls slightly and poke a finger through the middle, opening up a hole of about 10cm. Feel free to stretch the dough in the air if you’re confident. Take the smaller balls and place them into the holes, flattening them slightly.
Brush the breads with olive oil and let them prove again until they double in size. This can be done by covering them with a damp cloth or plastic wrap. Alternatively, you can refrigerate them overnight, wrapped in plastic. Preheat the oven to 180°C.
Beat an egg or an egg yolk with 1 tbsp of milk, and use it to glaze the breads. Sprinkle sesame seeds on top for added flavor and visual appeal. Bake the breads for approximately 40 minutes. If they’re browning too quickly, reduce the heat and/or cover the tops with foil. If your oven lacks bottom heat, you can take the breads off the baking sheets and bake them for an additional 5-10 minutes.
Once they’re done, remove the breads from the oven and allow them to cool on racks. Now, all that’s left to do is enjoy this delectable Armenian peda bread. You can serve it as it is or pair it with your favorite dips. One dip I highly recommend is a hummus substitute made with English-grown pulses from Hodmedod’s. I personally enjoy using split dried fava and wild garlic, although wild garlic can be quite pungent if consumed excessively. So, remember to savor it in moderation.
At Ratingperson, we strive to bring you the best recipes and culinary experiences. If you’re looking for more delightful dishes like this Armenian peda bread, be sure to check out our website Ratingperson. Happy baking and bon appétit!
