Updated September 17, 2016.
Lavash is thin, soft flatbread that's offered with dips and employed for wraps. Lavash can be simply combined with hummus or babagoosh.
Lavash is a mix of flour, water, and salt. The bread's thickness differs for the way flat and thin you roll it. For added taste, you can include either toasted sesame or poppy seeds that may be sprinkled on the top before baking.
Typically, lavash is cooked from the hot walls of the clay oven.
Food experts believe the unleavened flat bread originated from Armenia, while other foodies claim it first surfaced in the centre East. Regardless where it originated, it's now a well known table bread through the Middle East.
Don't wait too lengthy to consume lavash after baking it. This bread gets dry rapidly. It frequently becomes brittle and/or difficult to chew.
Other Middle East bread and grain recipes are available here:
Ingredients
- 1 pkg. yeast
- 1 1/2 cup tepid to warm water
- 2 teaspoons sugar
- 4 1/2 cup all-purpose flour
- 1 tablespoon toasted sesame seeds
- 1 tablespoon toasted
- 1 1/2 teaspoon salt
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Preparation
Coat a sizable bowl with oil. Put aside.
Inside a calculating cup, combine yeast, water and sugar. Mix until yeast is dissolved.
Inside a large mixing bowl, combine flour and salt. Add yeast water mixture and form a dough. Knead dough by hands for 10 -fifteen minutes. 5-8 minutes is enough if utilizing a knead hook on the mixer.
Once dough is kneaded, place ball of dough in oiled bowl. Roll the dough round the bowl to coat it with oil.
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Cover and let rise for 1 -1 1/2 hrs, or until dough doubles in dimensions.
Once dough has bending, punch lower to produce air. Still knead for around a few minutes.
Divide dough into 8 separate balls of dough. Cover and permit to increase for half an hour.
Preheat oven to 400 levels.
Once risen, roll dough to thin rectangles, about 12"x10" for big or 8"x6" for small flatbreads. They must be as thin as pizza dough .
Puncture rectangles having a fork. Brush dough with water and sprinkle sesame seeds. Bake on baking sheet for 25 to 25 minutes until golden brown. Still bake remaining dough.