Categories: Breads 
      Yield: 12 servings 
  
  1 1/4 lb (about 5 cups) unbleached         1/4 c  (1/2 stick) butter, melted 
           -all-purpose flour              1 1/4    To 1 1/2 cups warm water 
      1    Envelope dry yeast                       -(120-130 F) 
  2 1/4 ts Salt                              3/4    To 1 cup sesame seeds 
    3/4 ts Sugar                           
  
  This Middle Eastern sesame cracker bread keeps for months wrapped in 
  plastic or foil.  Store in a dry place. 
   
  Makes about 12 to 15 crackers 
   
  Grease or butter a large bowl; set aside. 
   
  Combine first 4 ingredients in mixing bowl.  Blend butter with 1 cup water 
  and add gradually to dry ingredients, beatng continuously. If dough seems 
  dry add more water as needed.  Beat or knead until dough is smooth and 
  elastic.  Place in greased bowl, turning to coat entire surface. Cover with 
  plastic wrap and hot damp towel and let rise in warm place until doubled in 
  bulk, about 1 to 2 hours. 
   
  Remove oven racks from gas oven; with electric oven place bottom rack in 
  lowest position and place baking sheet on rack.  Preheat gas oven to 350 F, 
  or electric oven to 375 F.  Divide dough into pieces about the size of 
  tennis balls.  Spread sesame seeds on large breadboard or countertop. 
  Working with one piece of dough at a time (keep remainging dough covered), 
  place on board and roll out as thinly as possible without tearing dough. 
   
  Bake lavash, one at a time, until light golden with darker highlights, 
  about 2 to 3 minutes on floor of gas oven, or about 13 minutes in electric 
  oven.  Cool on racks. 
   
  Bon Appetit