An Irish-style bread leavened with baking soda and ayran instead of yeast, then mixed and baked in a short time. Its thick, crisp crust and dense crumb make it a favorite with butter at breakfast.
Mix the flour, baking soda, and salt, then add the ayran. Knead a few times, just until a soft dough forms; do not overwork it.
Gather the dough into a round on a floured work surface and place it on a floured baking pan. Use a sharp knife to cut a deep cross into the top.
Bake in the preheated oven until the loaf is golden and sounds hollow when tapped on the bottom. Note: As this bread is unleavened, it will rise only a little; this is normal.
Cool the loaf on a wire rack for at least 15 minutes after removing it from the oven, then slice.
Important: Since the dough is not fermented, knead it as little as possible; overworking it will make the bread tough. Contains gluten and dairy. It is best eaten on the day it is baked; you can slice and freeze any leftovers.
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