Caucasianthinbreadlavash Recipes

Steps:

• Mix 2 cups flour and salt together in a bowl. Slowly mix in enough water to make a thick dough. Mix in oil until combined.
• Knead dough on a cool surface for a few minutes, adding a few spoonfuls of flour. Return dough to the bowl, cover with a clean cloth, and let rest for 30 minutes.
• Preheat the oven to 200 degrees F (95 degrees C).
• Heat a skillet or griddle over medium heat.
• Divide dough into orange-sized balls. Flatten into 6-inch circles. Fry in batches in the hot skillet, turning once, until golden brown and spotted, 6 to 8 minutes. Repeat with remaining dough. Keep chapatis warm in the oven.

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.

Steps:

• Heat oil in a skillet over medium heat; stir in onions and bell peppers. Cook and stir until the onion has softened and turned translucent, about 5 minutes.
• Add carrots, tomatoes, green chiles, water, bouillon cube, curry powder, chili powder, salt, and pepper. Cook until mixture is well combined and thickened, 15 to 20 minutes.

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.