Bokon is extremely famous Armenian bread, which people say is thicker than lavash! Of course, I was intrigued and started a quest for some of my own. I contacted Dorothy Arakelian, who stated that the description I gave her very similar to one of her recipes. She indicated that it sounded almost identical to her Arabkirsee Gagulth Hatz. Her special recipe is soft and spongy bread, often served with some cheese. People can get her fabulous recipe by purchasing her cookbook titled 'Come into my kitchen'. It's obvious that the dish is one of her favorites as it can be clearly seen on the bottom right-hand corner of the cookbook cover. If you like the sound of this recipe, then I highly recommend her book as its full of many more amazing and easy recipes to follow. If you don't believe me, below is a copy of her Arabkirsee Gaulth Hatz recipe. If you're unsure of its pronunciation think 'gug gough.' The following recipe will create around six loaves. The method is also suitable for freezing if you want to save some for later. For the dough you will need: • All purpose flour (5lbs) • Two envelopes of active dry yeast • A tsp of salt • Nearly a full cup of Crisco melted and cooled • 3-4 cups of water, to keep the dough soft • ¼ of a spoon of sugar You will also need to well-beaten eggs for the egg wash. First, put the yeast into a small cup along with the sugar and add half a cup of warm water. Stir the mixture until it dissolves and set to one side to proof. While you wait, heat Crisco to a lukewarm temperature. Combine all of the dough ingredients in a large mixing bowl using a large wooden spoon for best results. When it is all mixed, start to knead it slowly with your hands to create a smooth texture. The dough should be elastic and soft. Take the dough and cover it with plastic wrap and a heavy towel. Ensure that you store the dough in a place free from draft for a few hours for it to rise properly. The mixture should double in size. To ensure the mixture doesn't stick to the surface, sprinkle some flour on your chopping board or worktop. Section the dough into six equal balls. Each ball should be the size of a large grapefruit. Leave the dough balls to set for 30 minutes, ensuring that they are covered in plastic wrap. While you wait, preheat the oven to 375 F. Next, roll each dough ball into an oval shape, measuring 4-5 inches in length. Use a regular rolling pin to do this step properly. Steadily increase the size of the dough by flipping it over repeatedly. The dough should eventually be around 12 inches long and half an inch or so thick. Take some ungreased baking sheets and place the oval shapes on top. Brush the dough lightly with egg wash. Place the mixture on the middle shelf of the oven. Allow to cook for approximately 12-15 minutes or until it is lightly golden and puffy. Reference: Doug Kalajian thearmeniankitchen.com