Armenian potato bread

Few things in life give me so much pleasure as making bread. I feel accomplished and all grown up when it is successful. Alas, when it’s not, and no one can eat any of it, it’s such a waste.

Here is a recipe that’s been working great.

White bread

Start with two cups of water, not cold or hot.

Add one teaspoon salt, one teaspoon sugar, some olive oil, and a packet instant yeast into a big enough container. Stir together to dissolve all lumps. Don’t omit the sugar, the yeast needs it to be activated.

Add flour to this mixture, a cup at a time and mix well. Add enough flour until a ball form that you can handle without it being sticky.

Gently knead and add flour, little at a time, until the dough is smooth and silky. Place back in the container and let it rest for a while. It will become puffy and double in size.

Keep an eye on it, in summer the process is quick. In wintertime, you might have to cover it to get the process going.

The Armenian idea to fill the dough with mashed potato works well. Knead the dough again before filling it with potatoes. Its a filling meal and served with a salad looks great as well.

To fry in the pan, oil the dough gently and keep the temperature high without burning it black. Fry both sides until done.

Serve warm or cold.

Dollas approved: 5/5

Happy cooking.

1 thought on “Armenian potato bread”

  1. Pingback: Oyster Mushroom Vegan flatbread – dollas

Leave a Comment

Your email address will not be published. Required fields are marked *