Frisbreead

Make some dough during this economic downturn: The Armenian bread, dubbed the Frisbee bread, is a recipe for special occasions. [source: Recipe]

:Ingredients:
1 package dry active yeast
1 tablespoon sugar
2¼ cups lukewarm water (110°F to 115°F)
6 cups all-purpose flour
¼ pound unsalted butter, melted
1 tablespoon salt
2 tablespoons white sesame seeds

:How To Cook:
1. Sprinkle the yeast and 1 teaspoon of the sugar into ¼ cup of the lukewarm water in a small, shallow bowl. Let it stand 2 or 3 minutes, then stir to dissolve the yeast completely.

2. Set the bowl aside in a warm, draft-free spot (such as an unlighted oven) for about 5 to 10minutes, or until the mixture almost doubles in volume.

3. Pour the flour into a large mixing bowl and make a well in the center. Pour in the yeast mixture, remaining water, melted butter, remaining sugar and salt.

4. With a large spoon, beat the flour into the liquid ingredients, continuing to beat for as long as 10 minutes, or until a soft, spongy dough is formed. Cover loosely with a kitchen towel and set aside in the warm, draft free spot until the mixture doubles in volume.

5. Preheat the oven to 350°. Place the dough on a lightly floured surface and divide it into 10 equal parts. Roll out each part as thinly as possible into circles, then place 2 or 3 circles on a cookie sheet.

6. Sprinkle lightly with cold water and a few sesame seeds and set the cookie sheet on the floor of the oven. Bake about 20 minutes, or until the bread is a pale golden brown.

7. Transfer the breads with a wide spatula to a wire cake rack and bake the remaining rounds similarly. The bread will keep several days at room temperature if wrapped securely in foil.

Yield: 10 large rounds