Churek (flat Armenian Bread With Sesame Seeds)

Sprinkle the yeast and 1 ts sugar into 1/4 c of warm water in a small, shallow bowl. Let it stand for 3 minutes, then stir to dissolve the yeast completely. Set the bowl aside in a warm spot (such as unlighted oven) for about 5- 10 minutes, or until the mixture almost doubles in volume. Pour the flour into a large mixing bowl and make a hole in the center. Pour in the yeast mixture, remaining water, melted butter, remaining sugar and salt. With a large spoon, beat the flour into the liquid ingredients, continuing to beat until a soft, spongy dough is formed. Cover loosely with a kitchen towel and set aside in a warm spot until the mixture doubles in volume. Preheat the oven to 350 deg. F. Place the dough on a lightly floured surface and divide into 10 equal parts. Roll out each part as thinly as possible into circles. Place 2 or 3 circles on a cookie sheet. Sprinkle lightly with cold water and a few sesame seeds and set the cookie sheet on the floor of the oven. Bake until the bread is pale golden brown. The bread will keep several days at room temperature if wrapped securely in foil.