Recipe for lepyoshky

[David Burrous]

Dear Seelangers.

I often visit with an elderly couple from Tadjikistan.  She's Russian, he's
a Bukharan Jew.  For dinner, she often serves lepyoshky.  I finally got her
recipe and added a few minor changes.  I think it's a great recipe.  I hope
you enjoy it.

                                                                (Leepyoshky)
                                                        Russian/Tadjik flat
bread
                         Olga Ruvimovna Sonis via Alicia and David Burrous
(1996)

                                        Add:            3/4     cup of cold milk
                                        To:             1       cup of cold
water

Place in microwave and heat at full power for one minute until warm, not hot!

                                        Add:         1       teaspoon of yeast
                                                        5       teaspoons
of sugar
                                                        2       teaspoons
of salt
                                                        2       Tablespoons
of olive oil.

Let rest for 5 minutes, until yeast is soft and looks bubbly and begins to
grow.  (If not bubbly, the yeast did not activate; either water was too hot
or too cold.  Try again.)

                                        Add:            4 cups of white flour.

-Mix until flour is absorbed.
-Let rise in a warm place, covered with a damp cloth, until double in bulk.
-Preheat oven to 300o
-Take out of bowl and knead.  Divide into four parts.  Roll out into 4 flat
rounds.
-Apply your knuckles to the center, forcing the dough to the perimeter so
that it is quite thin in      the center.  Take a fork and prick the center
part full of tiny holes so that the center will   not rise much during
baking.
-Brush the tops of the loaves with a mixture of beaten egg.
-Sprinkle with sesame seeds.
-Bake bread for 10 minutes at 300 degrees.
-Increase heat to 375o and bake for 20 minutes longer.
-Take loaves out of oven and brush with melted butter.
-Spray bottoms of loaves with water if they are hard.
-Stack on end and cover with a cloth, cool, place in plastic wrap and
refrigerate.

David E. Burrous                         * phone:       (303) 465-1144
Standley Lake Sr. High School | voice mail: (303) 982-3221
9300 West 104th Avenue          (  ) fax:           (303) 465-1403
Westminster, CO  80021,  USA   |  | e.mail:  burrous at csn.net
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