Recipe: Armenian Cracker Bread (CIA, 1980's)

ARMENIAN CRACKER BREAD

"Lahvosh, a thin, crisp bread, is a favorite among Americans of Armenian descent, thousands of whom live in and around Fresno, California. The commercial recipes are trade secrets, but home economist and prolific food writer Cynthia Scheer figured out this recipe."

2 eggs
1 cup milk
4 to 4 1/2 cups all-purpose flour
1 1/2 teaspoons sugar
1 1/2 teaspoons salt
1/4 cup vegetable shortening
4 teaspoons sesame seed

Preheat oven to 450 degrees F.

In a small bowl beat eggs and milk.

In a large bowl mix 4 cups of the flour with sugar and salt. Cut in shortening until mixture resembles coarse crumbs. Gradually blend in egg mixture, mixing until dough pulls away from sides of bowl.

On a floured board or pastry cloth knead dough lightly to form a smooth ball. Divide dough into 4 parts; wrap 3 of them in plastic wrap to keep them from drying out. Roll out and bake one portion at a time.

On the floured surface roll out a ball of dough to about 1/8-inch thick Add flour as needed to prevent sticking. Reshape into a ball, then roll out again to a 14-inch circle.

Transfer carefully to a greased baking sheet or pizza pan. Brush lightly with water, then sprinkle with 1 teaspoon sesame seed.

Place a shallow pan of hot water on bottom rack of 450 degree F oven. Place baking sheet on rack above it and bake 3 minutes. Remove pan of water, reduce heat to 300 degrees F and continue baking until bread is blistered, feels dry to the touch, and is lightly browned (12 to 15 minutes). Cool on a wire rack.

Repeat rolling and baking with remaining portions of dough.

When rounds of bread are crisp and cool, break into irregular pieces to serve.

Makes 4 cracker breads, each 13- to 14-inches in diameter.
Source: California Culinary Academy Regional American Classics, Chevron Chemical Company, 1987