Pideh is an Armenian semi-flatbread. Unlike lavash, it is soft, not cracker-like, and milk and butter make it richer than most flatbreads. It is good to serve with meals and is particularly appropriate with such specialties as shish kebab or any other fine Armenian-style dishes.
Recipe Courseside dish
Dietary Considerationegg-free, halal, kosher, peanut free, soy free, tree nut free, vegetarian
Type of Dishbread, flatbreads, yeast bread
- 4-4½ cups unbleached white flour
- 2 teaspoons kosher salt
- 1½ tablespoons sugar
- 1 cup warm milk
- 2 tablespoons melted butter
- 1 tablespoon (1 pocket) active dry yeast
- ½ cup lukewarm water
- 2 tablespoons melted butter for brushing on loaves
- 1 tablespoon sesame seeds for topping
Place the flour, salt, and sugar in a dishpan or large mixing bowl. Make a well in the center and pour in the milk, butter, yeast, and water. Mix it all together with your fingers, adding more flour a little at a time, until the dough is easy to handle. Knead for about 5 minutes, or until the dough is smooth and elastic. Shape into a ball.
Spread a little oil on the bottom and sides of the bowl. Add the ball of dough, then turn it over, oiled side up. Cover and set in a warm spot for an hour or more, until the dough doubles in bulk.
Punch down the risen dough and knead for a minute or so. Cover and set in a warm spot for an hour, or until the dough doubles in bulk a second time. Butter two 9- or 10-inch round cake pans and set aside.
After the second rising, punch down the dough and cut in half with a knife. Roll each half into a ball. On a floured board, roll out each ball into an 8-inch circle about 1 inch thick. Place in the prepared pans, brush the tops-with melted butter, and sprinkle with sesame seeds. Let rise another 30 to 40 minutes, or until doubled in bulk.
Place in a preheated 375°F oven and bake about 40 to 45 minutes, or until the bread is golden brown. Cool on a wire rack before serving.
2007 Bernice Hunt