All Around the World Cookbook
makes a bunch
Ingredients
- 1 package active dry yeast
- 1 cup warm water
- 1 teaspoon granulated sugar
- 2 1/2 tablespoons olive oil
- 3 1/4 cups unbleached all-purpose flour
- 1 3/4 teaspoons salt
- Either:
- 3 tablespoons toasted sesame seeds
- 3 tablespoons poppy seeds
- other seasonings (I like Aji Nori Furikake or Nori Fumi Furikake)
Directions
In a small bowl stir together the yeast, water, and sugar. Let sit to proof about 10 minutes. Add the oil.
Combine the flour and salt in a food processor. With the machine running, add the yeast mixture through the feed tube and process for 20 seconds. Stop to scrape down the sides of the bowl with a rubber spatula, then continue to process to form a stiff ball. Turn the dough out onto a work surface and knead for a few minutes until the dough is smooth.
Transfer to an oiled bowl, turn to coat, cover tightly with plastic wrap, and let rise in a draft-free place until doubled in volume and a finger pressed gently into the dough leaves an indention, 1 to 11:4 hours.
Preheat the oven to 350°F.
Combine the sesame and poppy seeds in a small bowl. Turn the dough out onto a table, flatten it into a rectangle, and divide into 16 pieces. Keep the pieces that you are not working with covered with plastic wrap.
On an unfloured surface, roll a section to as thin a sheet as possible. Lift it up, flip it over, and roll paper thin. It should be about 8 x 3 inches. Peel the dough off the table and place on an ungreased baking sheet. (It is stiff and should lift easily without tearing.) Prick holes in the dough with the tines of a fork. Brush it lightly with water and sprinkle with about a teaspoon of the mixed seeds. Repeat with the remaining pieces, fitting as many sections as possible without touching on the sheet-3 to 4 sections should fit on one sheet. They may be cut in half to fit the sheet better. (or even smaller bite sized)
Bake until golden brown, about 20 minutes. Repeat until all the dough is used. Cool completely, on wire racks.
Notes
I use my pasta maker to roll these out, starting at setting 1 and going up to setting 6. I also cut mine into more bite sized pieces. I use a pizza cutter to cut the pieces. Some recipes have you prick the dough all over before baking. This does prevent them from having any puffed up air holes, but I don’t bother as I like the non-uniform quality some puffing gives. Plus those air pockets are especially crunchy.