- In large bowl combine 2-1/2 cups of the flour and yeast. In saucepan heat and stir water, butter, sugar, and 2 teaspoons salt until warm (120 degree F to 130 degree F) and butter almost melts. Add butter mixture to dry mixture. Beat with electric mixer on low speed for 30 seconds, scraping bowl. Beat on high speed for 3 minutes. Using spoon, sit in half of the sesame seed and as much of the remaining flour as you can.
- Turn out onto lightly floured surface. Knead in enough of the remaining flour to make a moderately stuff dough that is smooth and elastic (6 to 8 minutes total). Shape dough into ball. Place in lightly greased bowl; turn once. Cover; let rise in a warm place until double (1-1/2 to 2 hours).
- Punch dough down. Turn out onto a lightly floured surface. Divide dough into 14 portions; shape into rolls, tucking edges under. Cover and let rest 10 minutes. Lightly grease baking sheets.
- Roll each ball to 8-inch round; place on prepared sheets. Brush with cold water; sprinkle with remaining seed. Using fork, prick each round well. Do not allow to rise. Bake in 350 degree F oven about 20 minutes or until lightly browned. (Keep remaining rounds in refrigerator until ready to bake.) Transfer to racks; cool (bread will crisp as it cools). Makes 14 rounds (14 servings).
From the Test Kitchen
Prepare as above, except use only 2 tablespoons sesame seed; omit brushing bread with water and sprinkling with sesame seed. Brush warm bread with a mixture of 1/4 cup butter, melted; 1 tablespoon snipped fresh thyme or oregano; and 1 clove garlic, minced.
Nutrition Facts (Armenian Flatbread)
- Per serving:
- 158 kcal ,
- 5 g fat
- (3 g sat. fat ,
- 37 mg chol. ,
- 191 mg sodium ,
- 25 g carb. ,
- 1 g fiber ,
- 4 g pro.