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Armenian Cracker Bread

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      Title: ARMENIAN CRACKER BREAD
 Categories: Breads
      Yield: 8 Servings
 
      1 pk Dry yeast
  1 1/2 c  Warm water
      1 ts Salt
      2 c  All-purpose flour
      2 c  Whole wheat flour
           Toasted sesame seeds
 
  Sprinkle yeast into warm water in large bowl and stir until
  dissolved. Add salt. 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 1 1/2 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 400F 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.
  
  (C) 1992 The Los Angeles Times
 
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