Armenian Thin Bread
|Warm water||2 Cup (32 tbs)|
|Butter||1⁄4 Cup (4 tbs), melted (or margarine)|
|Whole wheat flour||5 Cup (80 tbs)|
|Water||1⁄4 Cup (4 tbs)|
|Sesame seeds||(as required)|
Sprinkle yeast over water in the Bosch bowl, and allow to activate.
Add the honey, salt, butter or margarine, and flour, and knead for 10 to 12 minutes.
Shape dough into a ball, oil the surface, and place in a bowl.
Cover with a towel, and let rise until double.
Punch down, and divide into twelve equal portions.
On a lightly floured board, roll each piece of dough to a paper-thin consistency.
Place on baking sheets.
Combine egg and water, and brush lightly over dough.
Sprinkle generously with sesame seeds.
Prick with a fork.
Let rise 45 minutes.
Place oven racks at the lowest and highest levels, and set oven temperature at 400Â° F.
When oven is hot, place one baking sheet on each oven rack.
Bake for 4 minutes, and then switch the location of the two sheets.
Bake an additional 4 minutes.
Small bubbles will form across the top of the bread.
Bread should be lightly browned.
Remove from baking sheets to cool.
NOTE: If the number of baking sheets is limited, place extra disks of dough on a muslin dishtowel while others are baking.