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Armenian Thin Bread

1 1/3 cups tepid water (barely warm, about 105F)
1/4 cup olive oil
3 Tbsp sugar
1 package quick-rising yeast
2 tsp salt
4 cups all-purpose flour
1/2 cup milk for topping
sesame for topping

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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