These chewy disks are useful as food pushers to accompany Moroccan Delight (pages 175-176) and other vegetable dishes. They also make an unusual breakfast bread. Their sweet and slightly bitter tastes decrease Pitta and increase Kapha a little.
Makes S small disks
1 package dry yeast
1/2 cups warm water
2 tablespoons oil or ghee
1 teaspoon salt
1 cup whole wheat flour
3 to 4 cups white flour
4 tablespoons poppy seeds or sesame seeds
1. In a large bowl dissolve the yeast in the warm water. When it is frothy stir in the oil, the salt, and the whole wheat flour. Begin adding the white flour, a cup at a time, until a stiff dough is formed. Turn out on a floured surface and wash the bowl.
2. Oil your hands a little and knead the dough for about 10 minutes, adding small amounts of flour as necessary to make it smooth and elastic. Return the kneaded dough to the bowl. Cover with plastic wrap or a damp towel and place it in a warm place to rise. In about 1 to 1/2 hours it will be doubled in bulk.
3. Oil 2 baking sheets.
4. Preheat the oven to 450°F.
5. If using sesame seeds, roast them in a heavy skillet over low heat until they are just light brown and starting to pop. Set aside. Do not brown the poppy seeds. Turn the dough out on a clean work surface.
Oil your hands. Punch it down and divide it into 8 equal parts. Press each part into a circle with a thin middle and higher outer lip. They will look like little piecrusts. Mark the centers a few times with the tines of a fork. Brush with water and sprinkle some seeds on each disk, pressing the seeds lightly into the dough.
6. Place them, sides not touching, on baking sheets. Bake 10 minutes, or until just brown. They are best when eaten warm.