Armenian Thin Bread

Yield: 4

1 cup warm water (105 to 115 degrees)
1 package dry yeast
1/4 cup margarine, melted and cooled
1/2 teaspoon salt
1 teaspoon sugar
3 1/4 to 3 3/4 cups unsifted flour

Put warm water in large bowl. Sprinkle in yeast; stir until dissolved. Add
cooled margarine, salt, sugar and 2 cups flour. Beat until smooth. Add
enough additional flour to make a stiff dough. Turn out onto lightly
floured board; knead until smooth and elastic, about 8 to 10 minutes.
Place in greased bowl, turning to grease top. Cover, let rise in a warm
place, free from draft, until doubled, about 1 hour. Punch dough down;
divide into 4 equal pieces. Roll and stretch each piece into a rectangle,
10 x 14 inches. Place on ungreased baking sheets. Bake at 350 degrees F
about 20 minutes, or until golden brown. Remove from baking sheets and
cool on wire racks.
If desired, bread may be softened by holding under running water.

--
Rec.food.recipes is moderated by Patricia Hill at .
Only recipes and recipe requests are accepted for posting.
Please allow several days for your submission to appear.
Archives: http://www.cdkitchen.com/rfr/ http://recipes.alastra.com/