I grew up in a cracker household. At any given time, we had Triscuits, Wheat Thins, Saltines, graham crackers, and usually a cheese cracker like Better Cheddars in the cupboard. Crackers were a go-to snack for years, and I still love them (because they’re so PERFECT with so many things). But they’re not exactly the healthiest snack out there and they tend to be more expensive than they should be. So the idea of these sesame-topped Armenian cracker breads was enticing, because it’s so hard for me to say no to crispy snacks, particularly when paired with cheese, or hummus, or peanut butter.
This is a pretty standard yeast bread recipe, but you roll it very thin, brush it with milk, poke it all over with a fork (so it doesn’t puff up like pita), and bake it until it’s crispy. I used white whole wheat flour in place of all purpose, which has become pretty standard for most things I bake these days. I wish I could tell you all the great things I ate these with, but they’re so crunchy and addictive on their own that they were gone before I could whip up anything fun to accompany them.
(adapted from Simply Armenian by Barbara Ghazarian)
1 1/3 cups warm water
1/4 cup olive oil
3 tbsp sugar
1 package active dry yeast
2 tsp kosher salt
4 cups white whole wheat flour
1/2 cup milk
about 4 tbsp sesame seeds
Put the warm water and sugar in a large bowl and stir in the yeast. Let stand for five minutes.
Add the olive oil, flour, and salt and stir until dough forms. Turn out onto a floured counter and knead for about 10 minutes, or until smooth and elastic.
Place in a large bowl and cover with plastic wrap. Let rise in a warm place for about an hour and a half, or until doubled in size.
Preheat the oven to 375.
Gently fold the dough over on itself and cut into 8 equal pieces. Let rest under a clean towel for about 15 minutes.
Using a heavy rolling pin, roll each piece of dough into a 12″ circle and place on a Silpat or parchment-lined baking sheet. Prick all over with a fork.
Brush with milk, sprinkle with about 1 1/2 tsp sesame seeds, then bake until crisp and beginning to brown, about 10 minutes.