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Bread: Armenian Thin Bread




Source of Recipe


4 on 4


List of Ingredients




1 cup water
3 tablespoons margarine
2 cups bread flour
1 cup whole wheat flour
1 tablespoon sugar
1 1/2 teaspoons salt
2 teaspoons instant yeast
Topping
1 egg -- beaten with...
1/4 cup water
1/3 cup sesame seeds

Recipe



Place all of the ingredients in your machines fully assembled pan (with
the exception of those ingredients listed under "add at beep"). Select the
dough or manual cycle and press start.

About 10 minutes after your machine has started kneading the dough you
need to open the lid and check the consistency of the dough. The dough
should be starting to form a smooth round ball. When you touch the dough
with your finger it should be slightly tacky to the touch however no dough
should remain on your finger when you pull it away.

If you dough it too dry add 1 tbsp. of water at a time (allowing the
machine to knead for a minutes or so between additions) until the dough is
the proper consistency. If the dough is too wet add 1 tbsp. of flour at a
time (allowing the machine to knead for a minute or so between additions)
until the dough is the proper consistency. These types of adjustments are
not unusual and don't mean there is something wrong with the recipe.

If this recipe has "add at beep" ingredients you need to either turn on
the add ingredients beep function, choose your machines cycle that has an
add ingredients beep or if your machine has neither of these you need to
add these ingredients during the last 10 minutes of your machines final
kneading cycle.

After the machine has beeped to indicate the bread is done, remove the
dough, punch it down to release the gas, and divide into 6 equal pieces.
Form into balls, cover, and let rest for 45 minutes. Roll the balls out on
a floured surface until they are about 10 inches across; they will be very
thin at this point. Transfer them to an ungreased baking sheet, brush with
the egg mixture, and sprinkle each one with 2 teaspoons of sesame seeds.
Prick the bread with a fork at least a half dozen times. Bake in a 400
degree oven for 6 to 8 minutes, or until golden brown and slightly puffy.
Cool completely before storing.