Armenian Cracker Bread

Iowahorse's Note:

From the Los Angeles Times, about 20 years ago. I put an hour down as prep time, but really that's not taking into account setting/rising etc. Just giving ya a heads up, but you'll see as you read the recipe, that yes, it takes longer. Support Our Grain Farmers!

• Total Time: 1 hrs 5 mins
• Prep Time: 1 hrs
• Cook Time: 5 mins

Ingredients:

Yield: 8 Pieces

• 1 1/4 ounces dry yeast
• 1 1/2 cups warm water
• 1 teaspoon salt
• 2 cups all-purpose flour
• 2 cups whole wheat flour
• toasted sesame seeds

Directions:

1. Sprinkle yeast into warm water in large bowl and stir until dissolved.
2. Add salt.
3. Combine all-purpose and whole wheat flours and add enough to yeast mixture to make stiff dough.
4. Turn out on floured surface and knead until smooth and elastic, 8 to 10 minutes.
5. Shape into ball.
6. Place in greased bowl and turn to grease top. Cover and let rise until doubled in bulk, about 1-1/2 hours.
7. 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.
8. Place, one at a time, on baking sheet and sprinkle with sesame seeds.
9. Bake at 400F 5 to 6 minutes, or until bread appears dry, lightly browned and blistered.
10. Run palest side under hot broiler until lightly browned. Cool and.
11. store in dry place.