| CATEGORY |
CUISINE |
TAG |
YIELD |
| Grains |
Armenian |
Breads |
8 |
Servings |
INGREDIENTS
| 1 |
|
Dry yeast |
| 1 1/2 |
c |
Warm water |
| 1 |
t |
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. From Gemini's MASSIVE
MealMaster collection at www.synapse.com/~gemini
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