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Lavosh

List of Ingredients




1 package (1/4 ounce) active dry yeast
1½ teaspoons sugar
1 cup plus 2 tablespoons warm water (110 to 115 F)
3 cups all-purpose flour
1/2 stick melted butter
1 tablespoon white sesame seeds, chopped onions or poppy seeds


Recipe




Pour the yeast into a clean, small warm bowl. Add 1 teaspoon of the sugar and 1/2 cup of the warm water. Let mixture stand for 2 to 3 minutes, then stir to dissolve yeast completely. Place bowl in a warm draft-free place until the mixture looks foamy and has almost doubled in volume, about 5 to 10 minutes. Measure flour into a mixing bowl and make a well in the center of the flour. Pour in the yeast mixture, remaining water, sugar and melted butter. Mix ingredients well with a wooden spoon until a soft spongy dough is formed. Cover bowl loosely with a warm damp cloth and return to the warm draft-free spot until the dough again doubles in volume, about 45 minutes.

Preheat the oven to 350 F. When the dough has risen, place on a lightly floured surface and divide into 6 equal parts. With a lightly floured rolling pin, roll each part into a flat round about 1/4 inch thick. Place 2 or 3 rounds on each of 2 or 3 baking sheets. Rub the surface of each round lightly with cool water and sprinkle with 1/2 teaspoon of sesame seeds, onions or poppy seeds. Bake the rounds on the bottom rack of the oven for 20 minutes, until the breads are a pale golden brown (bake the bread in batches if the oven is not large enough to bake the entire recipe at once). With a spatula, transfer breads to wire racks to cool. Bread will keep several days if stored in a dry, airtight place.

This is a lovely Armenian cracker-like bread.