Armenian unleavened wheat cake

Armenian unleavened wheat cake

Ingredients:

- 1 glass of warm water
- 1 tsps of yeast powder
- 1 tbsps of vegetable oil
- 1 tsps not full of salt
- 0.5 sugar tsp
- 2.5-3 flour glass

Preparation:

1. To dissolve yeast in water, to add oil, salt and sugar, pouring sifted flour to knead elastic dough, to knead minutes 2, then to shift in the oiled bowl, to cover and allow to approach 1 hour.
2. The suitable dough to press down and divide on 9-10 parts (it depends on that what size at you frying pan), to cover slices of dough with film, to allow them to stand even minutes 5, will be so easier thin to roll them.
3. To warm well the biggest frying pan what at you is.
4. We take dough slice, we strew table with flour, to roll layer it is thin, no more than 1-2 mm.
Accurately to transfer to frying pan (frying pan dry!), even if the flat cake will turn out a little more by the size it not terribly, dough can be distributed on frying pan side.
5. The furnace till some seconds from each party, has literally turned white, and there were some ruddy points at once to overturn, than more long they will be concerned that to the land will turn out therefore you should not overdo unleavened wheat cakes on frying pan.
6. To put ready unleavened wheat cakes pile, to cover at once with fabric or pure towel, some hot unleavened wheat cakes can be put in the middle, so they will quicker be softened.
7. To leave so wrapped up so far they will not cool down, then it is possible to shift in plastic package and so to store.

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