Lavash (Armenian Cracker Bread)
yeast, active dry
Sprinkle yeast into warm water in large bowl and stir until dissolved.
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.