Armenian pretzel

The Apprenticeship baker has been interrupted for a long time, without knowing where to go from there, or for a while? It would be better not to, sometimes, often, put it down and never pick it up again. Armenian pretzel, a “blank bread” that had to be suspended as soon as the plan was in place. Let's start over here. "It's a simple formula that makes Armenian pretzels for the company, and that's what kids love. Although often referred to as American waffles, Armenia also has an Iranian “blood” and people around the world are now eating them. It is very similar to other large pies in the Middle East and North Africa, which have a variety of names, such as Mankush or Manash (Lebanon), Babary (Iran), Kubiz or Kuz (Arab States), Aish (Egypt), Cester and Meera (Tunisia), Pita or Pita (Turkey) and Padaha (Armenia). Their main difference lies in the thinness of the noodles or in the ovens used for baking (or on which they are baked, because there are lots of large cakes baked in stones or on the surface of the hot dishes). Some bread is like a bagel overnight, like a pie, while others are thicker and require spicy sauce to eat, such as in the case of Ingira in Ethiopia and Eritrea.” Armenian pretzels are one of the most popular of these large pies, and the key to making them thin is the thinness of the noodles. You can cut your face into pieces before baking, or you can break your pretzel into pieces after baking, which look very good in the basket.” Let's cut into pieces before baking. Even though the irregular edges of nature seem more attractive, what if they turn into pieces? It's the pretzels. It's nice, chili's a little spicy, and the seed has a feeling of aroma spreading。