Armenian Cracker Bread
Yeast dough rolled paper-thin and sprinkled with sesame seeds bakes into crispy Armenian cracker bread that stays fresh for weeks.
YIELD
8 servingsPREP
3 hrsCOOK
40 minREADY
3 hrsThis traditional flatbread requires patience but rewards you with thin, crispy rounds perfect for breaking and sharing.
A blend of all-purpose and whole wheat flours creates sturdy dough that can be rolled incredibly thin.
Two rises develop flavor and texture, while sesame seeds add nutty crunch.
Bake until dry and blistered, then finish under the broiler for golden spots.
Kitchen Tips
- Knead dough for the full 8-10 minutes to develop gluten strength
- Roll each circle as thin as possible (about 9 inches) for authentic crispness
- Watch carefully under the broiler to prevent burning
- Store completely cooled crackers in a dry place to maintain crispness
Ingredients
Directions
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 1½ 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 400℉ (200℃) 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.
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