Yield: 1 servings
|¼ cup||Warm water|
|5 cups||All-purpose flour|
|2 cups||Warm water|
|¼ cup||Sesame seeds|
|1 pack||Active dry yeast|
|3 tablespoons||Butter, melted milk|
Pour ¼ cup warm water into a bowl. Sprinkle yeast over water and stir until dissolved. Place 5 cups flour in a large bowl. Make well in center. Add yeast mixture, salt, sugar, butter or margarine and 2 cups of warm water. Gradually stir flour into liquid mixture in well until dough is thoroughly mixed. Dough will be sticky. Turn out onto a floured surface. Knead, adding more flour if necessary, until dough is smooth and elastic. Place in a large greased bowl. Turn dough to grease all sides. Cover with a dry cloth towel. Let stand until doubled in bulk, about 1 hour.
Preheat oven to 350F. Punch down dough. Divide into 4 equal portions. Shape each portion into a ball. Place on a floured surface and sprinkle with flour. Cover with a dry cloth towel. Let rest 20 minutes. Roll out each portion of dough to a 12 6 inch oval. Place on ungreased baking sheets. Use the side of your thumb to make ridges 1 inch apart lengthwise on each oval. Brush with milk. Sprinkle each oval with 1 tablespoon sesame seeds. Let rest 15 minutes. Bake 20 to 30 minutes or until golden brown. Remove from baking sheets and cool on racks. Serve warm or wrap cooled bread in plastic wrap and refrigerate.
(The ridges are typically Iranian).
Makes 4 flat breads.
Armenian Peda Bread: After making ridges in dough, press with fingers all over surface of dough to make the traditional surface pattern.
Continue with recipe.
Batons: Cut each oval into 12½-inch strips. Brush with milk and sprinkle with sesame seeds. Bake 15 minutes or until golden brown.
Makes 12 batons.
Bread Rings: Shape each ball into a log. Cut log into 4 equal pieces.
Roll each piece in a 7-inch rope. Shape into a ring, pinching ends to seal. Place on baking sheets. Brush with milk and sprinkle with sesame seeds. Bake 15 minutes or until golden. Remove from baking sheets. Makes 16 rings. From: Earl Shelsby Date: 09-20-94 Submitted By GAIL SHIPP On 09-09-95