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Ingredientes
- 1 pkt Dry yeast
- 1 Tbsp. Sugar
- 2 1/4 c. Water -- lukewarm
- 6 c. All-purpose flour
- 1/4 lb Unsalted butter -- melted
- 1 Tbsp. Salt
- 2 Tbsp. White sesame seeds
Direcciones
- Sprinkle the yeast and 1 tsp. of the sugar into 1/2 c. of lukewarm
- (110-115F) water in a small, shallow bowl. Let stand for 2 or possibly 3 min, then stir to dissolve the yeast completely. Set the bowl aside in a hot, draft-free spot (such as an unlighted oven) for about 5 - 10 min, or possibly till the mix almost doubles in volume.
- Pour the flour into a large mixing bowl and make a well in the center. Pour in the yeast mix, remaining water, remaining sugar and salt. With a large spoon beat the flour into the liquid ingredients, continuing to beat for as long as 10 min, or possibly till a soft, spongy dough is formed. Cover loosely with a kitchen towel and set aside in the hot, draft-free spot till the mix doubles in volume.
- Preheat the oven to 350F. Place the dough on a lightly floured surface and divide it into 10 equal parts. Roll each part out as thinly as possible into circles, then place 2 or possibly 3 circles on a cookie sheet. Sprinkle lightly with cool water and a few sesame seeds and set the cookie sheet on the floor of the oven. Bake for 20 min, or possibly till the bread is a pale golden. Transfer the breads with a wide spatula to a wire cake rack and bake the remaining rounds similarly. The bread will keep several days at room temperature if wrapped securely in foil.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 145g | |
| Recipe makes 10 servings | |
| Calories 371 | |
| Calories from Fat 95 | 26% |
| Total Fat 10.94g | 14% |
| Saturated Fat 6.1g | 24% |
| Trans Fat 0.0g | |
| Cholesterol 24mg | 8% |
| Sodium 704mg | 29% |
| Potassium 103mg | 3% |
| Total Carbs 58.95g | 16% |
| Dietary Fiber 2.4g | 8% |
| Sugars 1.48g | 1% |
| Protein 8.44g | 14% |
