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Shared by: Pamela M.Yields 8 Portions
1 package Yeast
2 cup 110°F Water
2 tablespoon Sugar
5 1/2 cup All-purpose flour
2 teaspoon Salt
Level of Difficulty:
1 Hour 10 Minutes
1 Hour 25 Minutes
The bread in the Middle East is traditionally a type of cracker bread called lavash, lawasha in Assyrian. This flat leavened bread can be eaten as a cracker in the dry, crisp form. However to serve along with a meal, it is preferable to dampen it so that it becomes more bread like.
Moisten the lavash, one cracker at a time, under cold running water, making sure that both sides are completely wet; place in a plastic bag for 3 hours, at the end of which time the bread will be pliable and chewy.
Pamela M., 12/30/2017
Lightly oil a bowl for the dough and set aside.
Mix the yeast, water and sugar in a large mixing bowl. Add the flour and salt and mix until it forms a well-blended but somewhat soft dough. Resist the temptation to work in any more flour than absolutely necessary. Turn the dough out on a floured board and knead it until it is smooth and elastic, approximately 10 minutes.
Pat the dough into a ball and put it in the oiled bowl. Cover the dough with a kitchen towel and set it in a warm, draft-free place to rise until the dough has doubled in bulk, about 30 minutes.
When the dough has doubled, turn it out on a floured board, punch it down, and knead it again until there is no air left in it. Divide the dough into 8 round mounds, place them on the board, cover again with a towel, and let rise until almost doubled, about 30 minutes.
While the dough is rising the second time, preheat the oven to 450°F. Position a rack as close as possible to the oven bottom. Flour a 12 x 15 inch baking sheet. Roll the dough out, one piece at a time into rectangles about 12 x 15 inches and about as thin as for a pizza. Puncture the entire surface at 1/2 inch intervals with the tines of a fork. Bake the breads, one at a time, for 6 to 8 minutes, or until the tops are lightly browned. During baking, if any large bubbles start to puff up, puncture them immediately with a fork.
Remove each finished bread to a wire rack to cool and continue baking the remaining breads until all 8 are finished.
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