2 pkgs. dry yeast
2 c. warm water
2 tbsp. sugar
1 tbsp. salt
1/2 c. butter, melted and cooled
5 1/2 c. all purpose flour
Poppy or sesame seeds
1 egg for glaze

Dissolve yeast in warm water. Mix with sugar, salt and butter. Add 4 cups flour, beat until well blended and stretchy dough. Work in remaining 1 1/2 cup flour to make a stiff dough. Turn dough onto a floured board. Knead until smooth and satiny (5 to 20 minutes). Turn dough over in a greased bowl. Cover and let rise until doubled (1 to 1 1/2 hours). Punch down and knead briefly on floured board and cut into 16 equal pieces. Shape each one into a ball. Cover and rest for at least 45 minutes.

Roll 1 ball of dough at a time, paper thin about 10 x 12 inch oval. Bake on ungreased baking sheet. Brush with egg and water glaze. Sprinkle with poppy or sesame seeds. Prick well.

Bake in 400 degree oven. Bake on bottom shelf for 4 minutes. Transfer to top shelf for 4 minutes until golden brown and puffy. Cool on racks. Store in freezer.