Categories: Breads, Ethnic 
      Yield: 6 servings 
  
  3 1/2 c  Flour (add up to 1/2 cup            1 pk Yeast 
           -more if needed)                1 1/2 c  Milk 
      1 ts Salt                                1    Egg (beaten) 
  
  FROM THE KITCHEN OF: Gary & Margie Hartford  [Eugene OR] Yield 6 flat 
  loaves 
   
  Combine 1 cup flour, salt and yeast in a large bowl. Heat milk to hot (125 
  to 130 degrees) in saucepan, then stir into flour. Add enough flour to make 
  moderately stiff dough, two and a half to three cups. Knead 10 minutes. Let 
  rise, covered in a warm place until doubled in bulk, about 2 hours. 
   
  Punch risen dough down and divide into 6 balls. On 3 lightly greased baking 
  sheets, flatten balls with hands into round pizza shapes 7 or 8 inches in 
  diameter and 1/4 inch thick in center, with 1 inch wide raised edges about 
  1 inch thick. Using ice pick or head of brad, cover flat center of bread 
  with decorative holes in concentric circles. Cover loaves in cloth and let 
  stand 10 minutes. 
   
  Brush loaves with beaten egg. Bake at 400 degrees until browned, 15 to 20 
  minutes. 
   
  Each loaf contains (approx): 311 calories, 436 mg sodium, 40 mg 
  cholesterol, 3 gram fat, 59 grams carbohydrates, 11 grams protein, 0.18 
  gram fiber. 
   
  From the Register Guard, 9/2/1992, by Charles Perry (LA Times)