| 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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