A prized Family Chorag recipe – or is it Koolunja?

1 month ago

A few weeks ago, I received an email from Emily from Massachusetts. She’d recently read a recipe for Koolunja, a type of chorag which uses black seeds, that was originally posted on The Armenian Kitchen website back in 2009.
Emily wasn’t familiar with that particular recipe but said she has a recipe from one of her great-grandparents that sounds just like it. Her family simple called it “Armenian bread”. She stated that their recipe is dry, dense, not sweet, and is best eaten warm with a slice of warm cheese on top.
With that, she has offered her family recipe to you, our readers, in the hope that you will try it and enjoy it!
Thank you, Emily!

Emily’s Family’s Chorag recipe

An unbraided chorag somewhat similar to koolunja.

Course Breakfast, Snack

Ingredients

12 cups all-purpose flour
2 Tbsp. black seeds or more to taste Black seeds- aka Nigella seeds are sold in Middle Eastern stores
1 tsp. each cinnamon and nutmeg
1/2 tsp. allspice
2 pkgs. Instant dry yeast (Rapid Rise)
1 Tbsp. baking powder
1 Tbsp. salt
2 Tbsp. sugar
1 5 oz. can evaporated milk
1 Tbsp. olive oil, optional
2 large eggs 1 egg for the dough prep; the other egg for the egg wash
1 lb. butter- or- a mix of butter and oleo (margarine), melted & cooled
2-3 cups hot water, as needed

Instructions

If necessary, clean black seeds by removing any stems, rocks, etc.
In a large bowl, mix together all of the dry ingredients, including the dry yeast.
Beat one of the eggs and add it to the dry ingredients.
Add melted, cooled butter to the evaporated milk.
Gradually pour the liquid ingredients (melted butter, milk, oil, if using, and some of the water, as needed) into the dry ingredients; mix until combined. Note: if dough is too dry, add additional water, 1 Tablespoon at a time, until a workable dough is achieved.
Turn the dough onto a lightly floured work surface and knead. Dough should not be sticky. Mark the top of the dough with a cross (+)
Place dough in a clean bowl; cover with plastic wrap & keep warm. Place bowl in a draft-free area for 2-3 hours until dough rises.
Beat the second egg in a small cup to use as egg wash.
Tear off a chunk of dough and roll it out on the prepared work surface to 3/4” thickness.
Cut into equal-sized pieces and place them on greased baking pans. Using a fork, poke the tops of each piece.
Lightly brush tops with egg wash and let set for a few minutes to allow dough to rise a little more before baking.
Preheat oven to 410-420℉. Bake for 20-25 minutes. Check bottoms to ensure that they are slightly browned. Remove trays from the oven and place the pieces on wire racks to cool.