Pop La | Armenian Lavash Crisps in Ararat Box
You won’t believe it, but we received so many messages from our Diaspora telling us that they miss the traditional Armenian lavash bread, asking us to include it in our box.
At first, we thought that there is no way to go, but then we discovered Pop La, which creates these lavash crisps that can be an excellent substitute for salads, soups, or any other dish!
The lavash crisps are Vegan and do not include any artificial flavorings or additives, natural herbs, and spices only!
We are so excited for you to try these in the Ararat Box June Edition.
Go to araratbox.com to purchase yours!
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Lavash, The Armenian Flatbread: Make It Gluten Free For Your Family
Lavash is a thin Armenian flatbread baked in traditional clay oven called a tonir, the same as Indian Tandoor. I made it on a cookie tray in a hot oven. They are especially delicious as a wrap or with curry.
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1/4 cup sweet white sorghum flour
1/4 cup pearl millet flour
1/4 cup tapioca starch
1/4 cup potato starch
2 tbsp almond meal
1 tsp xanthum gum
1 tsp apple cider vinegar
1 tsp honey or sugar
1 tsp oil
1 tsp instant yeast
3/4 cup warm water (100- 105 degrees F)
3/4 tsp salt
1/3 tsp cumin seeds
1/4 tsp freshly ground black pepper
????????????????????????
Preheat oven to 400 degrees F.
Grease a baking tray and line it with parchment paper.
Mix all the dry ingredients in a bowl of stand mixer.
Add honey (or sugar), oil, apple cider vinegar to warm water.
Pour water into flour mixture.
Using a flat beater attachment mix the dough for 2 minutes.
Drop batter on prepared tray. Spread mixture with a spatula.
Bake for 15-20 minutes until sides get crisp.
#lavash #easyrecipes #glutenfree
Professional Baker Teaches You How To Make LAVASH BREAD!
Crispy Seed Lavash is on the menu in Chef Anna Olson's amazing kitchen, and she is going to teach you how to make this delicious recipe from scratch! Follow along with the recipes below!
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Recipe
Yield: 16 pieces
Prep Time: 40 minutes
Resting Time: 30 minutes + overnight
Cook Time: 15 minutes
1 cup (250 mL) warm water (110 F/43 C)
2/3 cup (160 mL) warm milk (110 F/43 C)
1 tsp (3 g) instant yeast
1 Tbsp (50 g) honey
2 cups (300 g) bread flour
½ cup (65 g) cake & pastry flour
½ cup (75 g) whole wheat flour
1/3 cup (50 g) semolina
1 Tbsp (15 g) salt
For toppings:
Roasted, unsalted pumpkin seeds
Roasted, unsalted sunflower seeds
Poppy seeds
Sesame seeds
Salt & pepper
Directions
1. Place the water, milk, yeast and honey in the bowl of a stand mixer fitted with the hook attachment and stir together. Add the bread flour, cake & pastry flour, whole wheat flour, semolina and salt and mix this on low speed until the flour is incorporated, then increase the speed by one level and knead for about 5 minutes, until the dough becomes elastic. The dough will be very soft and definitely stick to the bottom of the bowl as it mixes. Alternatively, the dough can be mixed in a bowl by hand and then turned out onto a work surface, kneading for about 7 minutes. Cover and let the dough rise at room temperature for 30 minutes and then chill overnight.
2. Preheat the oven to 375 F (190 C). Line 4 baking trays with parchment paper (or prepare the lavash in batches).
3. Divide the dough into 16 pieces (50 g each) and roll into a ball. Using a pasta roller to roll out the dough, first, shape the dough into an oval with your hands, so that it will fit through the rollers on the lowest setting. Flour the dough generously (you will need lots of flour to coat the lavash as you roll it) to prevent sticking and roll it through settings 1 through 4, flouring at each rolling, and rolling until the dough is about 1/16-inch (1.5 mm) thick and is a long oblong piece. Place the pieces on the baking trays, trimming them if needed so they fit. They can be placed very close together on the tray, but not overlap.
4. Brush the lavash with a little water and sprinkle with pumpkin seeds, sunflower seeds, poppy seeds, sesame seeds, salt & pepper. Bake for about 15 minutes until the lavash is a rich golden brown. Remove the lavash immediately from the baking trays to cool, and let cool completely before serving.
The lavash will keep, well-wrapped at room temperature, for a week.
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Lavash bread - recipe
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Today we'll learn a traditional recipe from Armenia, the lavash bread, a delicious unleavened, flat bread, ideal to serve with meat and vegetables, or as an appetizer or snack! Find this and many more recipes with pictures on the Giallozafferano App (in English)
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Today we'll learn a traditional recipe from Armenia: a particular unleavened flat bread called lavash. The dough is made from just a few ingredients, it's rolled out thinly, sometimes sprinkled with sesame or poppy seeds, and baked for a few minutes... the end result is a delicious and fragrant bread, ideal to serve with meat and vegetables, or as an appetizer or snack! Let's make it together!
Ingredients for 3 baking trays
Lavash bread
(for 3 baking trays)
• 1 ½ cups (200 g) of bread flour
• ¼ tbsp (5 g) of salt
• ½ cup (110 ml) of water
• ¼ cup (60 g) of extra virgin olive oil For sprinkling
• poppy seeds, to taste
• sesame seeds, to taste
To prepare the Armenian bread, begin by sifting the flour into a bowl. We're using bread flour because it's rich in gluten; if you can't find bread flour, go to the supermarket and look for flour with at least 11% protein content, check the nutritional label on the package... that's because a high-gluten flour, meaning rich in proteins, makes the dough more elastic. After sifting the flour, dissolve the salt in the water... then pour both the water and the oil into the bowl. Now knead briefly, just to blend... until it forms a smooth dough. That's it... now cover with cling film and let it rest at room temperature for at least half an hour.
Here we are, after half an hour it's time to fold the dough. This type of dough should not be overworked and the resting time, in between the folds, facilitate the hydration process and help the gluten strands to stretch, that stick together as the dough is kneaded. Now lift up one edge and fold it towards the centre, stretch and fold, and repeat 8 times. Take the dough, turn it over... cover with cling film and allow to rest for another half an hour.
After the second half hour, repeat the folding process, just like before: so, lift up one edge and fold it towards the centre, for 8 times... turn the dough over... cover with cling film and let it rest for half an hour, for the last time.
The dough is ready for shaping, but before that, preheat a static oven to 430°F (220°C) along with the baking tray, so that they will be nice and hot when it's time to bake. Now take the dough and divide into 3 equal portions, about 4,2 oz (120 g) each. You can use a scale to do this.. meanwhile return the remaining dough to the bowl... and cover with cling film, so that it remains moist. Take the piece of dough, roll it out with a rolling pin until evenly thick... then place it on the back of your hands and gently stretch it out... into a thin rectangle as large as the baking tray; of course, we'll lay it on a piece of parchment paper the same size. So, pull your hands apart slowly, with no rush. As you can see the dough is pretty elastic... use the back of your hands because it's less likely to tear this way, as it would using your fingers. This is not the traditional way of making lavash, of course... Armenian women are so skilled that they can shape it in a few seconds, twirling it like a pizza maker, more or less. Besides, the lavash is traditionally baked in underground cylindrical ovens, in which it is literally slapped on the hot walls and cooked in this way. Perhaps use your fingers to stretch the edges, then place it on the back of your hands to stretch it out further... when it's thin enough, lay the rectangle on a piece of parchment paper, which has been previously cut out ... and press with your fingers to flatten it further. If the dough tears while handling it, don't worry, just pinch the sides of the hole together and go on. Here we are, the Armenian bread is ready to bake, in a preheated static oven at 430°F (220°C), as we said before, for 4 to 6 minutes, depending on the thickness of the dough. Now take the hot baking tray with a pot holder... and slide the parchment paper with the bread onto it. When you take the bread out of the oven, transfer immediately to a wire rack to cool, without the parchment paper, so that it gets crispy, meanwhile roll out the other 2 pieces of dough in the same way, but this time sprinkle with poppy or sesame seeds.
And here's our beautiful lavash bread! Just out of the oven, the bread is soft, but once cooled it becomes crunchy, so much so that it's also called cracker bread. You can use it as normal bread or serve as part of a buffet, cut into rectangles, for example, and topped with sliced red onion, as you can see on my right side. See you next videorecipe!
Lavosh | Flavorful Armenian crackers
Published April 22, 2023
This recipe cuts the messiness of rolling out the dough on a counter, cutting the pieces and placing them on a cookie sheet. This dough is rolled directly on the back of a half sheet pan and there's no sticking. Pieces come out uniform and perfectly baked. They are so delicious and everyone loves them. Can be eaten alone or spread with butter, jams, etc. Goes well with soups too.
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