Armenian cracker bread

Yield: 12 servings

Measure Ingredient
1 pack (2-1/4 teaspoons) active
Dry yeast
2 teaspoons Sugar
1¼ cup Warm water
4 cups All-purpose flour
¼ cup Sesame seeds, toasted
1½ teaspoon Salt

"Very aromatic and delicate, this Armenian Cracker Bread is the perfect complement to your favorite chicken salad. 350~F. 8 to 12 minutes

In a small bowl, combine the yeast with ½ teaspoon of the sugar and ¼ cup of the warm water. Set aside in a warm place until the yeast is dissolved and starts to foam, about 5 to 10 minutes.

Combine the flour, sesame seeds, remaining 1-½ teaspoons of sugar, and salt in a large bowl or the food processor. Stir in the yeast mixture and mix well. Add enough of the remaining ¾ to 1 cup warm water to form a dough that will hold together in a cohesive ball. The dough should be smooth and elastic, not sticky.

Place the dough in a lightly oiled bowl and turn over to coat all sides. Cover with a damp towel and set it in a warm place until it has doubled in bulk, about 1-½ to 2 hours.

Preheat the oven to 350~F. Punch the dough down and turn out onto a lightly floured surface. Knead a few strokes. Cut the dough into 12 equal pieces. Roll each piece into a large circle approximately 7 to 8 inches in diameter and ⅛ inch thick.

Place the circles on a baking sheet and prick them all over with the tines of a fork. Bake for 8 to 12 minutes, until just barely browned and crisp. Cool on a rack. Yield: 12.

VARIATIONS: Substitute poppy seeds for the sesame seeds, or omit the seeds.

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