Armenian bread (Армянський хліб) is a GOST bread recipe for a traditional Caucasian-style wheat flatbread. This is a simple, lean bread made from wheat flour, water, yeast, and salt — without enriching ingredients like sugar, fat, or eggs. The result is a thin, slightly chewy flatbread with a characteristic blistered surface.
Recipe (industrial formulation)
- Top-grade or first-grade wheat flour — 100.0 kg
- Compressed yeast — 1.5 kg
- Salt — 1.5 kg
- Water — approximately 45–50 kg (to achieve target dough moisture)
Technological notes
Armenian bread is one of the simplest formulations in the GOST bread collection. The dough is mixed to full development, fermented for 1.5–2 hours, divided into small portions, rounded, and rested. Each piece is then rolled or stretched into a thin oval sheet (3–5 mm thick) and baked at very high temperature (300–350 °C) for just 2–4 minutes — either in a traditional tonir (tandoor-style clay oven) or on the hearth of a deck oven. The extremely high temperature and short baking time produce the characteristic puffed blisters on the surface while keeping the interior soft. Final moisture: 35–38%.
This bread is best consumed fresh on the day of baking, as it dries out rapidly due to its thin profile and lean formulation.