Lavosh
By: Anonymous
Published: Tuesday, December 1, 2009 - 1:40am

Ingredients




1 ounce pkt Yeast, active, dry ¼
1 1/2 teaspoons Sugar
1 cup Water, warm 115 F
2 tablespoons Water, warm 115 F
3 cups Flour, all-purpose
2 ounces Butter, melted (½ stick)
1 tablespoon Seeds, sesame, white, OR
Onions, chopped
Seeds, poppy

Preparation

1 Pour the yeast into a clean, small, shallow bowl. Add 1 teaspoon of the sugar and 1/4 cup of the warm water. Let the mixture stand for 2 to 3 minutes, then stir to dissolve the yeast completely. Place the bowl in a warm, draft-free place for 5 to 10 minutes or until the mixture looks foamy and has almost doubled in volume. 2 Measure your flour into a mixing bowl, and make a well in the center of the flour. Pour the yeast mixture into this center depression, and then add the remaining water, sugar, and melted butter to the yeast. 3 Mix the ingredients well with a spoon until a soft, spongy dough is formed. Cover the bowl loosely with a warm, damp cloth, and return it to the warm, draft-free spot until the dough again doubles in volume, about 45 minutes. 4 Preheat your oven to 350 F. 5 When the dough has risen, place it on a lightly floured surface and divide it into six equal parts. With a lightly floured rolling pin, roll each part into a flat round about 1/4 inch thick. 6 Place 2 or 3 rounds on each of two or three cookie sheets. Rub the surface of the rounds lightly with cool water, and sprinkle each with 1/2 teaspoon sesame seeds, or other topping. The water will basically help the toppings to adhere to the rounds when baked. 7 Bake the rounds in the oven on the bottom rack for about 20 minutes or until the breads are a pale golden brown. (Bake breads in "shifts" if oven size does not allow entire recipe to be baked at once.) 8 With a spatula, transfer the breads to a wire rack to cool. Breads will keep several days if stored in a dry, air-tight place.