Worship services in many churches today are like a merry-go-round. You drop a token in the collection box; it’s good for a ride. There’s music and lots of motion up and down. The ride is carefully timed and seldom varies in length. Lots of good feelings are generated, and it is the one ride you can be sure will never be the least bit threatening or challenging. But though you spend the whole time feeling as if you’re moving forward, you get off exactly where you got on.

John MacArthur

CATEGORY	CUISINE	TAG	YIELD
Grains	Armenian	Breads	8	Servings

INGREDIENTS

1	pk	Dry yeast
1 1/2	c	Warm water
1	ts	Salt
2	c	All-purpose flour
2	c	Whole wheat flour
		Toasted sesame seeds

INSTRUCTIONS

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 400F 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 Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini

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