| Armenian Cracker Bread
1 package of Dry yeast
1 1/2 cups of warm water
1 teaspoon of salt
2 cups of all-purpose flour
2 cups of whole wheat flour
Toasted sesame seeds |
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Sprinkle yeast into warm water in large bowl and stir until dissolved. Add salt. Combine all-purpose and whole wheat flours and add enough to yeast mixture to make stiff dough. Turn out on floured surface and knead until smooth and elastic, 8 to 10 minutes. Shape into ball. Place in greased bowl and turn to grease top. Cover and let rise until doubled in bulk, about 1 1/2 hours. Punch down and let rise again until doubled, about 30 minutes. Divide dough into 8 pieces and roll each out on lightly floured surface to very thin circle about 9 inches in diameter. Place, one at a time, on baking sheet and sprinkle with sesame seeds. Bake at 400ºF. 5 to 6 minutes, or until bread appears dry, lightly browned and blistered. Run palest side under hot broiler until lightly browned. Cool and store in dry place.
(C) 1992 The Los Angeles Times From Geminis MASSIVE MealMaster collection at www.synapse.com/~gemini
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