Armenian Pocket Bread

Originally in the 1991 cookbook


2 cups warm water (115 degrees)
1 tsp salt
1 tsp & 1 tsp dry yeast
4 cups flour


  1. In large bowl soften yeast in warm water. Stir in salt and enough flour to make soft dough. cover; let rise 1 hour. Dough will be sticky.
  2. Turn out onto floured board. Knead lightly for a few minutes, leaving dough on board, cover with towel; let rise 30 minutes.
  3. Heat oven to 400 degrees.
  4. Divide dough into six balls.
  5. Roll each ball into 8-inch circle, using as few strokes as possible.
  6. Place on cookie sheet and place cookie sheet on center rack in oven.
  7. Bake for 8 minutes or until circles puff up like pillows and are golden brown.
  8. Do not over bake or bread will be too crisp. Cut or break in half.

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