1 pk Dry yeast
1 1/2 c Warm water
1 ts Salt
2 c All-purpose flour
2 c Whole wheat flour
Toasted sesame seeds
Sprinkle yeast into warm water in large bowl and stir until
dissolved. Add salt. Combine all-purpose and whole wheat flours and
add enough to yeast mixture to make stiff dough. Turn out on floured
surface and knead until smooth and elastic, 8 to 10 minutes. Shape
into ball. Place in greased bowl and turn to grease top. Cover and
let rise until doubled in bulk, about 1 1/2 hours. Punch down and let
rise again until doubled, about 30 minutes. Divide dough into 8
pieces and roll each out on lightly floured surface to very thin
circle about 9 inches in diameter. Place, one at a time, on baking
sheet and sprinkle with sesame seeds. Bake at 400F 5 to 6 minutes, or
until bread appears dry, lightly browned and blistered. Run palest
side under hot broiler until lightly browned. Cool and store in dry
place.
(C) 1992 The Los Angeles Times
Yields
8 servings
