Armenian-style flatbread

Step 1/7

• 1 tbsp water
• 1 tbsp olive oil
• ½ clove garlic
• ½ red onion

• garlic press
• cutting board
• knife
• small bowl

Mix part of the water, olive oil, and pressed garlic clove in a small bowl. Cut red onions in rings.

Step 2/7

• 2½ tbsp water
• 1 tbsp olive oil
• 80 g flour
• ½ tsp salt

• large bowl
• towel
• small bowl

Mix remaining water and olive oil in a large bowl. Combine flour and salt in a smaller bowl. Then add the dry mixture to the wet mixture and knead until smooth. Cover the dough and set aside to rest for 5 min.

Step 3/7

Pull dough up on one side and press down in the center. Repeat this in a circular movement until the entire dough has been worked. Cover again and rest for 5 min. Repeat this step two times until dough is elastic.

Step 4/7

• oven
• parchment paper
• rolling pin

Divide dough into 4 equal-sized portions and roll out thinly. Transfer to parchment paper and roll out again. Rest for 10 min. Meanwhile, preheat the oven to 180°C/350°F (convection).

Step 5/7

• pastry brush

Brush the rested flatbreads with garlic oil.

Step 6/7

Add onion rings and bake at 180°C/350°F (convection) for approx. 10 min. until golden.

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