First prepare the homemade natural yogurt using bacterial starter cultures from the firm Orsik. To prepare the yogurt I use a yogurt maker-thermos Oursson. In the container for cooking pour the packet of yeast pour the milk room temperature. Close the lid and shake well for 3 minutes. Further, in the yogurt maker thermos to pour to the level of the boiling water and put the container with the mixture. Cover and put in a warm place for 6-10 hours.

Opara. In a bowl pour the WARM, natural homemade yogurt from the company Orsik. Add the yeast, flour and mix well. The dough resembles oatmeal (not runny).

Capacity cover film, wrap bath towel and put in a warm place for fermentation for 3 hours. The dough will first rise in the fermentation process, increase in volume, then its surface is covered with bursting bubbles and it will begin to fall. This means the dough is ripe.

Later in the yeast mixture add the salt, sugar, water and stir. Then begin to introduce the flour. It took me 250 grams of flour, You may need more focus on their meal. The dough was soft, elastic, and almost does not stick to hands. But do not overdo it with flour. Better batter is a little will stick. The dough cover with plastic wrap and put in a warm place to increase in volume. I lifted for an hour.

While suitable dough, flour cook welding. In a saucepan combine flour and cold boiled water. Carefully whisk to mix to avoid lumps. Then put on low heat and warm until thick, stirring constantly. In no case do not boil. Should get the consistency like liquid jelly. If it gustavito (as in my photo), then add more water and stir.

Punch down the dough. Divided into two parts and roll out each ball. Then each ball is put on a separate baking sheet with a parchment or silicone Mat. Cover with a towel and leave for 20 minutes to increase in volume.

Next, each ball begin with your hands to stretch the cake to an oval or circular shape, thus wetting the hands in flour welding. Then the fingers form the grooves, as shown. The top of the pellet to lubricate flour with tea leaves and cover with a towel. Leave to rise for 20-30 minutes.

Before baking again carefully (so as not to press down) walk with your fingers on the grooves and bake in a pre heated oven (warm up 20 minutes) at a temperature of 200 degrees until it will turn brown, while at the bottom of the oven put a container of boiling water (to generate steam, which will help the dough rise). Armenian "Bread" is ready!