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ARMENIAN CRACKING BREAD 6 thin sheets 5 i/2 to 6 '/2 cups enriched 2 cups lukewarm water self-rising flour* (125 to 130°) 1 package yeast . ... Stir together 2 cups flour and yeast. Add water; beat until smooth, about 2 minutes on medium speed of eiectric mixer or 300 strokes by hand. Add 1 cup flour aid beat 1 minute on medium speed or 150 strokes by hand. Stir in more flour to make a moderately stiff dough. Turn onto lightly floured surf^eand knead 3 to 4 minutes. Shape into ball and place in greased bowl, turning to grease all sides. Cover; let rise in warm Place ^Jo 85°)for 2 hours. Divide dough into six equal Partsandroli each very thin on greased baking sheet. Bake in Preheated *25 oven about 12 to 18 minutes, or until lightly browned and crisp. Remove from baking sheet immediately. ♦Spoon flour into dry measuring cup; level. Do not scoop.
Triplett Milling Co. Culpeper 825-0781
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