Peda Bread

by liliana
Peda Bread

Hello, food lovers! I’m excited to share this blog post with all of you! Today, we’re going to talk about one of my favorite foods: Peda Bread!

What is Peda Bread?

Peda is a type of bread that originated in Armenia. White flour, olive oil, yeast, milk, sugar, salt, eggs, and sesame seeds are commonly used to make bread. Like LA Peda, this is another great sharing bread, perfect for tearing up at a family gathering – as we did over the weekend with sister-in-law Sharon, niece, and nephew.

Peda Bread

Peda Bread Recipe

Serves: 8 Prep Time: Cooking Time:
Nutrition facts: 3797 calories 86 grams fat
Rating: 5.0/5
( 2 voted )


  • Active dry yeast: 2 Tablespoons (2 Packages)
  • Warm water: 1/2 Cup (8 tbs) (About 110°F)
  • Warm milk: 1 3/4 Cup (28 tbs) (About 110°F)
  • Sugar: 2 Tablespoons
  • Salt: 1Teaspoon
  • Olive oil: 3 Tablespoons
  • All-purpose flour: 6 Cup (96 tbs)
  • Egg yolk: 1 Large, beaten
  • Water: 1 Tablespoon
  • Sesame seeds: 1/4 Cup (4 tbs)


  1. Sprinkle yeast over warm water in a large mixing bowl and set aside for 5 minutes to soften.
  2. Add the milk, sugar, salt, and 3 tablespoons of the oil and mix well.
  3. Then, in one of the following ways, fold in the flour.
  4. Using a heavy-duty mixer with a dough hook.
  5. Add 3 cups of the flour; beat on medium speed for 5 minutes.
  6. Add about 3 cups more flour; beat until dough is elastic and pulls cleanly from the sides of the bowl.
  7. Using a regular mixer and by hand.
  8. Add 3 cups of the flour and beat on medium speed for 5 minutes.
  9. With a heavy spoon, work in 2 1/2 cups more flour.
  10. Spread approximately 1/2 cup more flour on a board and scrape out the dough.
  11. Knead for 5 minutes, or until smooth and elastic, adding more flour as needed to prevent sticking.
  12. Cover the dough (mixed by either method) with plastic wrap and let rest for 20 minutes.
  13. Knead dough on top of the dough lightly to release air, then divide into two 1/2 cup sizes.
  14. Divide the remaining large portion of dough in half.
  15. Knead these two parts into a smooth ball.
  16. Place 1 large ball of dough on the prepared 12 x 15-inch baking tray and roll it into a round loaf to form each loaf.
  17. Poke a hole in the center, then pull the sides of the hole in opposite directions to form a 4-inch diameter hole.
  18. Flatten the dough rim to create a 10-inch diameter loaf.
  19. Place one of the small dough balls in the center and gently press it down to fill the gap.
  20. Lightly brush with oil.
  21. The loaf should be lightly wrapped in cling film and left to stand for 20 minutes at room temperature. (At this point, you can cover the loaf with cling film and store it in the refrigerator for 2 to 24 hours.)
  22. (Alternatively, open the chilled loaf and leave it at room temperature for 10 minutes.) Each loaf should be beaten with the egg yolk mixture before being coated with 2 tablespoons of sesame seeds.
  23. Bake in a 350° oven until the crust is golden and a slender wooden skewer inserted in the center of the bread comes out clean, about 35 minutes.
  24. Let cool slightly on a rack before slicing.


Pour the low-fat mayo and mustard mixture on the bottom of the bread top.


Peda bread is versatile and delicious. Thanks for reading, Liliana Kitchen hopes you enjoyed this blog post and that you try some of my favorite Peda Bread recipes! Be sure to check back soon for more recipes and cooking tips!

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