One of Armenian cuisine's cheese breads with roots in the Caucasus, bagharch is made by filling a quick, yeast-free whole-wheat dough with plenty of cheese and baking it open-faced. Filling the thinly rolled dough without tearing it takes skill.
Knead the whole-wheat flour, yogurt, baking powder, salt and oil for 8 minutes until smooth.
Cover the dough and leave to rest for 5 minutes. This short rest helps stop it tearing as you roll it out.
Mix the lor cheese (Turkish whey cheese) with grated fresh kashar (Turkish semi-hard cheese) and the egg.
Roll out the dough into a thin round and spread the cheese filling in the center. Fold the edges in towards the middle and flatten slightly.
Bake in an oven preheated to 220°C / 430°F for 10 minutes, until golden on top.
The thinner you roll the dough, the more easily it tears. Patch any tears with a thin strip of dough before adding the filling. Allergens: contains wheat (gluten), milk and dairy products, and egg.
Hamuru olabildiğince ince açmaya çalışırken iki yerde yırtıldı, harç fırında dışarı taştı ve tepsiye yayılıp yanarak koyu bir leke bıraktı. Tarifte yamama önerisini görmemiştim, keşke daha kalın bıraksaymışım.
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