Caucasian Thin Bread Lavash Recipes
LAVOSH
Good with soup, as an appetizer or as a snack. Lavosh is an Armenian unleavened flat bread.
Provided by SALLYCOOKS
Categories Appetizers and Snacks Snacks Cracker Recipes
Time 1h15m
Yield 10
Number Of Ingredients 8
Steps:
- Preheat oven to 400 degrees F (200 degrees C).
- In a large bowl, stir together, flour, sugar and salt. Add water, 1 egg white and melted butter; mix well to make a stiff dough. Knead until dough is smooth, about 5 minutes.
- Divide dough into 10 balls. Roll each ball on lightly floured surface until paper thin. Place on ungreased baking sheet. Brush with egg white and sprinkle with sesame seeds.
- Bake in preheated oven for 10 to 12 minutes, until browned.
Nutrition Facts : Calories 150.8 calories, Carbohydrate 24.8 g, Cholesterol 6.1 mg, Fat 3.5 g, Fiber 1.1 g, Protein 4.7 g, SaturatedFat 1.6 g, Sodium 266.4 mg, Sugar 0.6 g
CAUCASIAN THIN BREAD (LAVASH)
In America and in Mexico, the tortilla is indispensable as a component of the Latino, Tex-Mex or South American meal. Lavash, like the tortilla graces many a Russian table. It is so thin it is mainly used for wrapping around pieces of cheese, grilled meats, or simply sprigs of fresh herbs and spices. This bread keeps extremely well in an airtight container. To freeze it, simply wrap it first in aluminum foil. Just re-heat in the oven before serving.
Provided by Witch Doctor
Categories Breads
Time 3h6m
Yield 6 serving(s)
Number Of Ingredients 6
Steps:
- In a large bowl, combine the yeast, sugar, and water. Let stand until foamy, about 5 minutes. Stir in the salt.
- Add 3 ¼ cups of the flour, 1 cup at a time, mixing well with each addition with a wooden spoon.
- Transfer the dough to a floured surface and knead until smooth and elastic, about 10 minutes, adding enough of the remaining flour to prevent sticking. Shape the dough into a ball and place in a large bowl. Drizzle with the melted butter and turn to coat with the butter. Cover with a cotton cloth and let rise in a warm, draft-free spot until doubled in bulk, about 2 hours.
- Punch the dough down and divide into six pieces. Shape each into a ball and flatten into 1 inch thick rounds. Cover with a cloth and let stand at room temperature for 30 minutes.
- Preheat the oven to 450 degrees F. Place a large, heavy-duty baking sheet in the oven to heat for 5 to 10 minutes.
- On a floured surface with a floured rolling pin, roll out one of the pieces of dough into a 12 X 10 inch rectangle. Carefully remove the baking sheet from the oven. Drape the rolled-out dough over the rolling pin and unroll it onto the baking sheet. Bake in the lower third of the oven until the bread is slightly bubbly and browned, 5 to 6 minutes. Remove from the baking sheet to the work surface, sprinkle with cold water, and cover with a cloth. Repeat with the rest of the dough. When all the breads are baked, wrap in aluminum foil and let stand for 30 minutes.
- If you like crispy breads, don't sprinkle with water or wrap in foil. Let the breads cool on a wire rack.
Nutrition Facts : Calories 285.7, Fat 4.6, SaturatedFat 2.5, Cholesterol 10.2, Sodium 197.1, Carbohydrate 52.5, Fiber 2.1, Sugar 0.5, Protein 7.5
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