Lavosh

Pour the yeast into a clean, small, warm bowl. Add 1 teaspoon of the sugar and 1/2 cup of the warm water. Let mixture stand for 2 to 3 minutes, then stir to dissolve yeast completely. Place bowl in a warm draft-free place for 5 to 10 minutes, or until the mixture looks foamy and has almost doubled in volume. Measure flour into a mixing bowl and make a well in the center of the flour. Pour in the yeast mixture, remaining water, sugar, and melted butter. Mix ingredients well with a wooden spoon until a soft, spongy dough is formed. Cover bowl loosely with a warm damp cloth and return to the warm, draft-free spot until the dough again doubles in volume, about 45 minutes.

Preheat the oven to 350 F. When the dough has risen, place on a lightly floured surface and divide into six equal parts. With a lightly floured rolling pin, roll each part into a flat round about 1/4 inch thick. Place 2 or 3 rounds on each of two or three baking sheets. Rub the surface of the rounds lightly with cool water, and sprinkle each with 1/2 teaspoon sesame seeds, onions, or poppy seeds. Bake the rounds on the bottom rack of the oven for 20 minutes, until the breads are a pale golden brown (bake the bread in batches if the oven is not large enough to bake the entire recipe at once). With a spatula, transfer breads to wire racks to cool. Bread will keep several days if stored in a dry, air-tight place.