-
1
Pour the yeast into a clean, small, shallow bowl.
-
2
Add 1 teaspoon of the sugar and 1/4 cup of the warm water.
-
3
Let the mixture stand for 2 to 3 minutes, then stir to dissolve the yeast completely.
-
4
Place the bowl in a warm, draft-free place for 5 to 10 minutes or until the mixture looks foamy and has almost doubled in volume.
-
5
Measure your flour into a mixing bowl, and make a well in the center of the flour.
-
6
Pour the yeast mixture into this center depression, and then add the remaining water, sugar, and melted butter to the yeast.
-
7
Mix the ingredients well with a spoon until a soft, spongy dough is formed.
-
8
Cover the bowl loosely with a warm, damp cloth, and return it to the warm, draft-free spot until the dough again doubles in volume, about 45 minutes.
-
9
Preheat your oven to 350F (180C).
-
10
When the dough has risen, place it on a lightly floured surface and divide it into six equal parts.
-
11
With a lightly floured rolling pin, roll each part into a flat round about 1/4 inch thick.
-
12
Place 2 or 3 rounds on each of two or three cookie sheets.
-
13
Rub the surface of the rounds lightly with cool water, and sprinkle each with 1/2 teaspoon sesame seeds, or other topping.
-
14
The water will basically help the toppings to adhere to the rounds when baked.
-
15
Bake the rounds in the oven on the bottom rack for about 20 minutes or until the breads are a pale golden brown.
-
16
(Bake breads in shifts if oven size does not allow entire recipe to be baked at once.)
-
17
With a spatula, transfer the breads to a wire rack to cool.
-
18
Breads will keep several days if stored in a dry, air-tight place.
