INGREDIENTS

INSTRUCTIONS

Sprinkle the yeast and 1 teaspoon of the sugar into 1/2 cup of
lukewarm (110-115F) water in a small, shallow bowl. Let stand for 2  or
3 minutes, then stir to dissolve the yeast completely. Set the  bowl
aside in a warm, draft-free spot (such as an unlighted oven) for  about
5 to 10 minutes, or until the mixture almost doubles in volume.  Pour
the flour into a large mixing bowl and make a well in the  center. Pour
in the yeast mixture, remaining water, remaining sugar  and salt. With
a large spoon beat the flour into the liquid  ingredients, continuing
to beat for as long as 10 minutes, or until a  soft, spongy dough is
formed. Cover loosely with a kitchen towel and  set aside in the warm,
draft-free spot until the mixture doubles in  volume.  Preheat the oven
to 350F.  Place the dough on a lightly floured  surface and divide it
into 10 equal parts. Roll each part out as  thinly as possible into
circles, then place 2 or 3 circles on a  cookie sheet. Sprinkle lightly
with cold water and a few sesame seeds  and set the cookie sheet on the
floor of the oven. Bake for 20  minutes, or until the bread is a pale
golden brown.  Transfer the  breads with a wide spatula to a wire cake
rack and bake the remaining  rounds similarly. The bread will keep
several days at room  temperature if wrapped securely in foil.  Recipe
By     : Time-Life Foods of the World Russian Cooking  From Gemini's
MASSIVE MealMaster collection at www.synapse.com/~gemini

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Nutrition (calculated from recipe ingredients)
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Calories: 359
Calories From Fat: 87
Total Fat: 9.9g
Cholesterol: 24.4mg
Sodium: 700.4mg
Potassium: 83.1mg
Carbohydrates: 58.5g
Fiber: 2g
Sugar: 1.5g
Protein: 7.8g