Recipes for the month of May >
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Armenian Thin Bread
1 package of active dry yeast
1 cup of warm water (105º to 115º)
3 1/4 to 3 3/4 cups of all purpose flour, divided
1 1/2 teaspoons of salt
1 teaspoon of sugar
1/4 cup of butter or margarine, melted |
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Combine yeast and warm water in a 2 cup liquid measuring cup, let stand for 5 minutes.
Combine yeast mixture, 2 cups of flour, and remaining ingredients in a large mixing bowl; beat at medium speed with an electric mixer until smooth. Stir in enough remaining flour to make a stiff dough.
Turn dough out onto a floured surface, and knead until smooth and elastic, about 8 minutes. Place in a well greased bowl, turning to grease top. Cover and let rise in a warm place (85º), free from drafts, 1 hour or until doubled in bulk.
Punch dough down, and divide into fourths; roll and stretch each portion into a 14x10 inch rectangle. Place on ungreased baking sheets.
Bake at 350ºF. for 15 to 20 minutes or until golden brown. Break into pieces. Yield: 4 bread sheets
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