Does anyone have a recipe for JJ Flats-style flat bread - flat,
cracker-like breads covered with seeds?

Thanks, Ralph

wrote:
> Does anyone have a recipe for JJ Flats-style flat bread - flat,
> cracker-like breads covered with seeds?
>
> Thanks, Ralph

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ARMENIAN CRACKER BREAD (LAHVOSH)

http://www.thegutsygourmet.net/lahvosh.html

5 lbs. flour
1 cup melted butter or shortening
4 cups warm water
2 tablespoons salt
1 1/2 tablespooons sugar
1 cake of yeast
1/2 cup sesame seeds [optional]

PREPARATION:
In a large bowl, with a small amount of the warm water, dissove yeast
and then add sugar. Then add flour and when moistened, add the butter
and salt. Knead the dough until it is very smooth. Cover and let stand
in a warm place for 4 hours. Divide the dough into balls the size of
two hands cupped together. On a floured board, roll out the balls until
they are the size of a 14" pizza pan. Place the dough in the pan and
slit the dough in several places. Sprinkle the tops with sesame seeds
and bake on the bottom shelf of a 400 degree oven for 5 minutes and
then move up to the middle shelf of the oven until lightly browned.
Makes 18-20 lahvosh.

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ARMENIAN CRACKER BREAD

http://www.recipeland.com/recipe/757/

Ingredients
Amount Ingredient Preparation
1 package yeast, active dry
1 1/2 cups warm water
1 teaspoon salt
2 cups flour
2 cups whole wheat flour
1 x sesame seeds toasted
Directions
Sprinkle yeast into warm water in large bowl and stir until dissolved.
Add salt. Combine all-purpose and whole wheat flours and add enough to
yeast mixture to make stiff dough.
Turn out on floured surface and knead until smooth and elastic, 8 to 10
minutes. Shape into ball. Place in greased bowl
and turn to grease top. Cover and let rise until doubled in bulk, about
1 1/2 hours. Punch down and let rise again until doubled, about 30
minutes.

Divide dough into 8 pieces and roll each out on lightly floured surface
to very thin circle about 9 inches in diameter. Place, one at a time,
on baking sheet and sprinkle with sesame seeds.

Bake at 400F 5 to 6 minutes, or until bread appears dry, lightly
browned and blistered. Run palest side under hot broiler until lightly
browned. Cool and store in dry place.

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Rusty