Armenian Cracker Bread
Yield
8 servingsPrep
3 hrsCook
40 minReady
3 hrsIngredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | package |
yeast, active dry
|
|
| 1 ½ | cups |
water
warm |
|
| 1 | teaspoon |
salt
|
|
| 2 | cups |
all-purpose flour
|
|
| 2 | cups |
whole-wheat flour
|
|
| 1 | x |
sesame seeds
toasted |
*
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | package |
yeast, active dry
|
|
| 355 | ml |
water
warm |
|
| 5 | ml |
salt
|
|
| 473 | ml |
all-purpose flour
|
|
| 473 | ml |
whole-wheat flour
|
|
| 1 | x |
sesame seeds
toasted |
*
|
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.
