“Paper thin portions of sesame, highly crunchy! I can't say I've tried these yet - a coworker lent me this cookbook "Breads of New England" by Judy Gorman. He wants it back, so I'm putting this here for my records, mostly. Looks good!”
30 rounds

Ingredients Nutrition


  1. Combine the flour, cornmeal, sugar, salt and baking sodea in a large mixing bowl. Whisk to blend thoroughly. Add the butter and cut in with a knife until the mixture is crumbly.
  2. Combine the water and vinegar in a glass measuring cup. Make a well in the dry ingredients. Pour in the water and vinegar and toss with a fork until the dough holds together. Gather the dough into a ball and roll it around the inside of the bowl to pick up any stray particles. Transfer to a lightly floured surface and knead 20-25 times, siftin on flour if necessary to prevent sticking. Cover and let rest for 30 minutes.
  3. Preheat oven to 375. Lightly grease 3 baking sheeds. Divide dough into 30 equal portions and roll each into a ball. Scatter some sesame seeds over the work surface. Place a ball of dough on top of the seeds and roll out into an irregular round. Roll as thinly as possible Scatter additional seeds over the surface of the round and roll to press inches Transfer the round to a prepared baking sheet. Repeat with all portions of dough. Place 1 baking sheet in the oven and bake 8-10 minutes, or until lightly browned around the edges. Transfer to a cooling rack. Bake remaining sheets one at a time.

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