| 1 | "very aromatic and delicate, this armenian cracker bread is the perfect complement to your favorite chicken salad. |
| 2 | 350°F. |
| 3 | 8 to 12 minutes in a small bowl, combine the yeast with ?teaspoon of the sugar and ?cup of the warm water. |
| 4 | Set aside in a warm place until the yeast is dissolved and starts to foam, about 5 to 10 minutes. |
| 5 | Combine the flour, sesame seeds, remaining 1-?teaspoons of sugar, and salt in a large bowl or the food processor. |
| 6 | Stir in the yeast mixture and mix well. |
| 7 | Add enough of the remaining ?to 1 cup warm water to form a dough that will hold together in a cohesive ball. |
| 8 | The dough should be smooth and elastic, not sticky. |
| 9 | Place the dough in a lightly oiled bowl and turn over to coat all sides. |
| 10 | Cover with a damp towel and set it in a warm place until it has doubled in bulk, about 1-?to 2 hours. |
| 11 | Preheat the oven to 350°F. |
| 12 | Punch the dough down and turn out onto a lightly floured surface. |
| 13 | Knead a few strokes. |
| 14 | Cut the dough into 12 equal pieces. |
| 15 | Roll each piece into a large circle approximately 7 to 8 inches in diameter and 1/8 inch thick. |
| 16 | Place the circles on a baking sheet and prick them all over with the tines of a fork. |
| 17 | Bake for 8 to 12 minutes, until just barely browned and crisp. |
| 18 | Cool on a rack. |
| 19 | Yield: 1Variations: substitute poppy seeds for the sesame seeds, or omit the seeds. |
