Armenian Khalkha (Simit/Kekhke)
User Reviews
5
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Prep Time
1 hr
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Cook Time
30 mins
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Rising Time
1 hr 30 mins
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Total Time
3 hrs
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Servings
80 pieces
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Calories
63 kcal
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Course
Snacks
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Cuisine
Middle Eastern, Armenian
Armenian Khalkha (Simit/Kekhke)
Description
The dough for Armenian Khalkha combines warm water activated yeast with nigella seeds, kosher salt, melted butter, vegetable oil, and all-purpose flour. After kneading into a smooth and pliable dough, it proofs until doubled in size, which develops the yeast's activity and improves texture. The dough is then portioned and shaped into ¼-inch ropes and twisted, ready for baking.
The bread offers a soft texture inside with a slightly crispy exterior, enhanced by the buttery richness and the subtle earthy, peppery flavor of nigella seeds scattered throughout. Baking at moderate heat yields an even crumb and a browned crust. These twisted breads serve well alongside meals or as a snack with dips or cheese.
A key detail is the use of kosher salt, which has a coarser grain and affects seasoning compared to table salt; if substituting, reduce the amount accordingly. Proofing time and dough consistency are important to develop the right texture. This type of bread requires shaping skills to create uniform twists.
Ingredients
- 1 ½ cups water warm
- 2 teaspoons dry active yeast
- 1 tablespoon nigella seeds
- 2 teaspoons kosher salt
- 8 ounces unsalted butter melted, 2 sticks
- ⅓ cup vegetable oil
- 6 cups all-purpose flour
- 1 egg beaten
Instructions
- Mix the warm water and yeast in a small bowl and allow the yeast to bloom for about 10 minutes until softened and dissolved.
- In a large mixing bowl, combine the nigella seeds and kosher salt. Stir in the water/yeast, melted butter, and oil. Slowly add the flour, stirring with a wooden spoon until it becomes thick enough to mix with your hands. Continue to mix/knead the dough until it becomes smooth, soft, and pliable.
- Cover with a kitchen towel and allow to proof in a slightly warm space for 1 ½ hours, or until about double in size.
- Preheat the oven to 375°F placing the racks in the upper and lower thirds of the oven. Line several baking sheets with parchment paper and set aside.
- Cut portions of the dough with a knife, covering the remaining dough until needed. Roll each portion into a rope about ¼-inch thick on an unfloured work surface (alternatively, pinch off smaller pieces of dough and roll them out individually). To create twists, cut into segments about 4-to-6-inches in length. Fold each segment to bring the ends together, pressing gently, and then twist (the length will determine the size of the twists). To create rings, cut the segments into 4-inch pieces and pinch together the opposite ends to yield a circle. Place each twist or ring on the parchment-lined baking sheets, setting them about 1-inch apart.
- Brush the beaten egg over each khalkha and then place baking sheets in the oven (you may need to bake them in batches) for about 30 to 35 minutes, rotating the pans from front to back and top to bottom halfway through. The khalkhas are done when they are golden and crisp. Remove from the oven and allow to cool completely before serving.
- Khalkha can keep in an airtight container for about a week and can be frozen.
Notes
- Use kosher salt for correct seasoning; if substituting with table salt, use less as it is saltier.
- Ensure dough is kneaded until soft and pliable for the best texture.
- Allow dough to proof in a warm spot until doubled in size, about 1.5 hours.
- Roll dough into uniform thin ropes before twisting for even baking.
Nutrition Information
Show DetailsNutrition Facts
Serving: 80pieces
Amount Per Serving
Calories 63 kcal
% Daily Value*
| Serving | 1piece | |
| Calories | 63kcal | 3% |
| Carbohydrates | 8g | 3% |
| Protein | 1g | 2% |
| Fat | 3g | 5% |
| Saturated Fat | 2g | 10% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 1g | 5% |
| Cholesterol | 8mg | 3% |
| Sodium | 32mg | 1% |
| Potassium | 3mg | 0% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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