How To make Lavosh
1 pk Yeast, active, dry 1/4 oz
1 1/2 ts Sugar
1 c Water, warm 115 F
2 tb Water, warm 115 F
3 c Flour, all-purpose
2 oz Butter, melted (1/2 stick)
1 tb Seeds, sesame, white, OR
Onions, chopped Seeds, poppy
Pour the yeast into a clean, small, shallow bowl. Add 1 teaspoon of the sugar and 1/4 cup of the warm water. Let the mixture stand for 2 to 3 minutes, then stir to dissolve the yeast completely. Place the 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 your flour into a mixing bowl, and make a well in the center of the flour. Pour the yeast mixture into this center depression, and then add the remaining water, sugar, and melted butter to the yeast. Mix the ingredients well with a spoon until a soft, spongy dough is formed. Cover the bowl loosely with a warm, damp cloth, and return it to the warm, draft-free spot until the dough again doubles in volume, about 45 minutes. Preheat your oven to 350 F. When the dough has risen, place it on a lightly floured surface and divide it 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 cookie sheets. Rub the surface of the rounds lightly with cool water, and sprinkle each with 1/2 teaspoon sesame seeds, or other topping. The water will basically help the toppings to adhere to the rounds when baked. Bake the rounds in the oven on the bottom rack for about 20 minutes or until the breads are a pale golden brown. (Bake breads in "shifts" if oven size does not allow entire recipe to be baked at once.) With a spatula, transfer the breads to a wire rack to cool. Breads will keep several days if stored in a dry, air-tight place. Source: Great Chefs of New Orleans, Tele-record Productions : Box 71112, New Orleans, Louisiana - 1983 : Chef Willy Coln, Willy Coln's Restaurant, New Orleans
How To make Lavosh's Videos
Crispy Lavash Bread
Crispy Lavash bread chips are your dip’s new best friend. Lavash bread chips can handle scooping up creamy hummus or other thick dips. A little crunchy and super flavorful, they are super easy to make. This recipe is a perfect snack to share with your friends and family.
LAVASH | Easy, crispy and delicious | No-yeast
SEEDED LAVASH
15 g olive oil
3 g salt
130 g water
100 g maida
100 g aata (whole wheat flour)
For the topping-
Sunflower seeds, pumpkin seeds, sesame seeds, onion seeds
METHOD:
1. Make a dough with all the ingrdienst and knead very well for a few minutes.
2. Keep it covered for 20 mins.
3. Roll it out super thin, almost till you can see the surface underneath.
4. Spread some water on it and sprinkle your seeds or chilli powder.
5. Cut into strips and bake in a 180 degree pre heated oven for 8-10 mins or till baked.
6. Cool and store in airtight containers.
#lavash #lavashcracker #egglessbaking #crackersrecipe #homebakewithkirti #kirtibhoutika
How to Make Lavash. Crispy Middle Eastern Flat-Bread. Homemade Lavash Recipe.
Lavash is a middle eastern flat bread that has become quite popular in the west on snack platters served with a variety of dips.
You can find the full printable recipe on our website
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Lavash | Sanjeev Kapoor Khazana
Learn how to make the delicious middle-eastern bread Lavash in the comfort of your kitchen.
LAVASH
Ingredients
2 ½ cups refined flour
1 tsp fresh yeast
2 tsps castor sugar
1 tsp salt
1/3 cup milk
2 tbsps butter
1 tsp oil + for greasing
Milk wash as required
Black sesame seeds for sprinkling
White sesame seeds for sprinkling
Hummus to serve
Method
1. Preheat the oven to 180˚C.
2. Add 1 tsp sugar, 1 tbsp warm water to yeast and mix well. Set aside to activate.
3. Sift refined flour in a bowl, add salt, remaining castor sugar and mix well. Make a well in centre and add the yeast mixture.
4. Add sufficient water and mix well. Add milk, butter and knead to stiff dough. Cover with a moist muslin cloth and set aside for 20-25 minutes.
5. Knock back and divide the dough into medium sized equal portions. Grease worktop with oil, take a portion of dough and flatten it and roll to a thin sheet.
6. Apply little oil on the sheet. Prick it with a fork. Cut the sheet into triangles with a slicer.
7. Grease baking tray with oil and sprinkle flour. Transfer each triangular cut-out in greased baking tray.
8. Brush the triangles with milk wash. Sprinkle black sesame seeds and white sesame seeds on the triangles.
9. Transfer the tray in a preheated oven and bake for 8-10 minutes.
10. Serve with hummus.
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Lavash Recipe | Turkish Thin FlatBread Recipe
Turkish Lavash (Flatbread) Recipe: This is a traditional Turkish food To start preparing the phyllo doughs, transfer the flour into a large bowl Add the salt in Start kneading while you slowly add water The dough should be medium hard Cover it and leave for at least half an hour Cut the dough into 12 equal pieces Take them out only when you need, so it doesn't get dry Roll the dough untill very thin
Ingredients for Lavash Recipe
2 cups whole grain flour and 4 cups white flour
2 tsp. Salt
Lavash | Sanjeev Kapoor Khazana
Thin flat cracker bread popular in the Middle Eastern Cuisine, goes best with hummus.
LAVASH
Ingredients
2 cups refined flour + for dusting
A pinch of salt
1 teaspoon castor sugar
2 teaspoons chopped fresh parsley
2 tablespoons butter
Oil as required
Sumac for sprinkling
Method
1. Preheat oven to 180° C.
2. Put 2 cups flour in a bowl. Add salt, castor sugar and parsley and mix. Add some water and knead into a soft dough. Add butter and knead again.
3. Divide the dough into equal portions. Dust the worktop with some flour and roll out each portion into thin discs.
4. Grease a baking tray with some oil, place the discs and dork using a fork. Brush some oil and sprinkle some sumac on top.
5. Cut the discs into thin strips. Put the tray into preheated oven and bake for 10-12 minutes.
6. Serve.
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