|
Matnakash is a traditional Armenian bread that is commonly eaten in Armenia and the surrounding regions. The name "matnakash" is derived from two Armenian words: "matn" which means "finger" and "akhash" which means "baked".
Matnakash is a soft, pillowy bread that is typically shaped like a flattened ball or a round loaf with a hole in the center. It is made with flour, water, yeast, salt, and sometimes sugar, and is often flavored with various herbs and spices, such as thyme, oregano, and sesame seeds. The dough is kneaded, shaped, and then baked in an oven until it is golden brown on the outside and soft and fluffy on the inside. Matnakash is often served as an accompaniment to meals, particularly stews and soups, and is also eaten as a snack on its own. It is a popular bread during special occasions, such as weddings and religious holidays, and is often shared with family and friends. |
|
Armenian "Pouri" bread is a traditional bread in Armenian cuisine, which is also known as "purnuk" or "purnukka". Pouri means from the oven.
Armenian Pouri bread is a type of flatbread that is similar in appearance to pita bread, but is thicker and fluffier. It is made from simple ingredients including flour, yeast, salt, sugar, water, and vegetable oil. To prepare Armenian Pouri bread, the ingredients are mixed together and kneaded into a smooth dough. The dough is then set aside to rest and rise for about an hour. After that, the dough is divided into small portions and rolled out into flat circles or ovals. The bread is then baked in a very hot oven, usually on a stone surface, until it puffs up and develops a golden brown crust. Armenian Pouri bread is often served warm, brushed with melted butter, and sprinkled with sesame seeds or nigella seeds. It is typically served alongside a variety of dishes, such as soups, stews, dips, or grilled meats. Pouri bread is an important part of Armenian cuisine and culture, and is often shared with family and friends during special occasions and celebrations. |
|
|
Barbari is a type of traditional Iranian bread that is a popular staple food in Iran and the surrounding regions. It is a long, flatbread that is similar to a baguette in shape, but thicker and wider. The name "Barbari" is thought to have originated from the word "Barbarian," which was a term used by Iranians to refer to ancient tribes that lived in the region.
Barbari is made with flour, water, yeast, and salt, and is often topped with sesame seeds or nigella seeds. The dough is typically fermented for several hours to develop its characteristic flavor and texture, and then shaped into long, flat loaves. The loaves are then baked in a hot oven until they are golden brown and crispy on the outside, but soft and chewy on the inside. Barbari is often eaten for breakfast or as an accompaniment to meals, particularly with kebabs and other grilled meats. It is also commonly eaten with cheese, honey, or jam, and can be used as a base for sandwiches. Barbari is an important part of Iranian cuisine and culture, and is often shared with friends and family during special occasions and celebrations. |
|
|
Flower Bread is a bun or roll type of bread. The Flower Bread was created by one of the master bakers we work with.
The Flower Bread has a golden-brown crust that crackles when it is first removed from the oven. The inside of the bread is soft and chewy, with a moist and slightly elastic texture. Flower Bread is usually used to make great tasting sandwiches. |
|
|
M.I.D DISTRIBUTION, INC.
|