First you mix up the topping ingredients. Hands will work.
Then you work on the dough.
Then take a break for dinner (Thanksgiving 2009). The dough has to rise a few hours.
bob's plate for the record:
After the dough has risen for about 2 hours, the dough is divided into a bunch of dough balls, based on the baker's past experience. These are then allowed to rest another half hour.
Finally topping placement occurs. Here taking place in a round pan, usually rectangular cookie sheets, see below.
A proud onlooker, with the production stack and a half eaten rectangle in the background.
The coronavirus crisis of 2020 brings our master chef to our home to do her magic in our kitchen.
lunch snack! soft and chewy, such a tasty topping, Isgouhi's very own version of a widespread Armenian recipe.
Finally they try half whole wheat flour, half all purpose flour and the result is not only more nutritious, it tastes great!