Application Guide

Immediately remove the dough and place it on a lightly floured work surface; di-
vide it into 8 equal portions and form them into balls. Flatten the balls with the
palm of your hand. Let the balls rest for 10 minutes on the side of the work sur-
face covered with a clean towel. Place one of the baking sheets in the lower third
of the oven to preheat it for 5 to 10 minutes. With a floured rolling pin, and lightly
dusting the work surface as needed, roll a dough ball into a flat 12-by-9-inch rec-
tangular shape, as thin as possible (almost translucent). Carefully remove the hot
baking sheet from the oven. Drape the dough over the rolling pin and gently un-
roll it onto the baking sheet. Brush quickly with cold water and sprinkle with
sesame seeds.
Bake the single bread on the pan, without turning, until lightly browned and slightly
bubbly, for 10 to 14 minutes. Slip the bread off the baking sheet and transfer to a
wire rack to cool. Roll out and bake the 4 remaining breads, rolling out each one
just before baking. Leave the breads on the rack to cool uncovered, if you like the
bread crispy. If you like the breads soft, sprinkle with a bit of cold water and
cover with a clean tea towel; when all the breads are baked, wrap in aluminum
foil and let stand for 30 minutes to soften before serving.
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