A cheese-filled bread with roots in Armenia's Caucasus heritage, bagharch is made by stuffing a quick, yeast-free whole-wheat dough with a generous cheese filling and baking it open-faced. Filling the thinly rolled dough without tearing it takes a steady hand.
Knead the whole wheat flour with the yoghurt, baking powder, salt and oil for 8 minutes until smooth.
Cover the dough and let it rest for 5 minutes; this short pause makes it less likely to tear when rolled.
Mix the curd cheese with the grated kaşar cheese and egg.
Roll the dough out into a thin round, spread the cheese filling over the centre, then fold the edges inward and flatten gently.
Bake in an oven preheated to 220°C for 10 minutes until the top turns golden.
The thinner you roll the dough, the higher the risk it tears; patch any tears with a thin strip of dough before the filling leaks out. Allergens: contains wheat (gluten), milk and dairy, egg.
Swapping half the curd cheese for fresh kaşar instead of using curd alone gives the filling a runnier texture once baked.
Admin DadaGastro · verified in test kitchenHamuru 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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