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Title: Lavash - Armenian Thin Bread
Yield: 5 Pints.

Ingredients

  1 1/3 c  tepid water (barely warm,
           -about 105; f)
           1/4 cup olive oil
      3 tb sugar
      1 pk quick-rising yeast
      2 ts salt
      4 c  all-purpose flour
           1/2 cup milk for topping
           sesame for topping

Instructions

Place the tepid water in your electric mixing bowl and add the olive oil,
sugar,
and yeast. Using the batter blade let the electric mixer blend these very
well.
It will take about 5 minutes on low speed. Stir in the salt. Gradually add
2
cups of the flour and beat on low speed until a thick and smooth batter
forms.
Change the blade to a bread dough hook and knead in the additional 2 cups
of
flour. If you do not have a heavy mixer such as a KitchenAid, incorporate
the
flour with a wooden spoon and finish the kneading by hand. Kneading should
take
about 10 minutes in the machine, 20 minutes by hand.

Place the dough on a plastic countertop and cover with a large
stainless-steel
bowl. Allow the dough to rise until double in bulk, about 1 1/2 hours.
Punch the
dough down and divide into 8 pieces. Let stand, covered, 15 minutes. Roll
out
each piece of dough into a 12-inch-diameter circle. Working with 2 pieces
of
dough at a time, arrange breads on ungreased baking sheets. Brush with milk
and
sprinkle sesame seeds over tops. Price with a fork many times, all over.
Bake on
the lowest racks in the oven, at 375F, for 8-10 minutes, or until light
brown.
Rotate the pans in the oven from top to bottom, to insure even browning.

Serve dry or wet. (To wet, hold the cracker under running water until
lightly
moistened all over, and then wrap in a moist towel for 10-15 minutes.) If
the
cracker is too dry to roll, it will crack. Sprinkle with a little more
water and
let stand a few minutes. If it is too wet, cover with a dry towel and let
it
stand.

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