Lavash Bread Recipes

Steps:

• Sprinkle yeast into warm water in large bowl and stir until dissolved.
• Add salt and yogurt.
• Combine all-purpose and whole wheat flours and add enough to mixture to make stiff dough.
• Turn out on floured surface and knead until smooth and elastic, 8 to 10 minutes.
• Shape into ball.
• Place in greased bowl and turn to grease top.
• Cover and let rise until doubled in bulk, about 1 1/2 hours.
• Punch down and let rise again until doubled, about 30 minutes.
• Divide dough into 8 pieces and roll each out on lightly floured surface to very thin circle about 9 inches in diameter. (also can just make one big sheet of lavash).
• Brush a bit of olive oil over the tops and then sprinkle with any seed.
• Put on baking sheet .
• Bake at 400F 5 to 6 minutes, or until bread appears dry, lightly browned and blistered!
• Its done!

Steps:

• Place the flour, salt and sugar into a medium bowl and whisk to combine. In a small bowl whisk together the water, egg, and 2 tablespoons of the butter. Add the egg mixture to the dry ingredients and stir until the dough comes together, adding additional water if the dough is dry. Knead the dough in the bowl 5 to 6 times. Turn the dough out onto the counter, divide into thirds, cover with a tea towel and allow to rest for 30 minutes.
• Preheat the oven to 375 degrees F.
• Lightly butter the back of a half sheet pan using some of the remaining butter. Place the sheet pan, upside down on a surface that will prevent sliding. Working with one ball at a time, place the dough ball onto the back of the sheet pan and roll the dough out to an even 1/8-inch thickness. Gently stretch the edges of the dough so they fall slightly below the edge of the pan and hold the dough in place. Lightly brush the dough with butter, place on the middle rack of the oven and bake for 10 to 15 minutes or until golden brown. Remove the lavash to a cooling rack. Repeat with the remaining dough, on a cooled pan. Break each sheet into shapes and sizes as desired. Once completely cooled, store in an airtight container for up to 5 days.

Steps:

• To make the old dough, using your hands or a rubber spatula, squish together the flour, water, and yeast in a bowl until it forms a thick paste. Scrape the paste into a small, lightly oiled container, cover, and let it sit out for 1½ to 2 hours, or refrigerate overnight and bring to room temperature for at least 2 hours before using. When ready, the ball will have doubled in volume.
• To make the dough in a stand mixer:
• In the bowl of a stand mixer, combine the old dough, water, oil, and salt. Squish the old dough with your hands to break it up in the water; it doesn't have to be perfectly mixed in.
• Fit the stand mixer with the paddle attachment and add a third of the flour. Mix on low speed until the dough looks like pancake batter. Add the remaining flour and mix on low speed until incorporated. Remove the paddle attachment, pulling off any dough stuck to it. If there is flour at the base of the bowl, use your hands to press the dough into the flour. Cover the bowl with a kitchen towel and let the dough sit for 20 minutes to allow the flour to hydrate.
• Remove the towel and attach the dough hook to the stand mixer. Mix the dough on medium speed until the dough releases from the sides of the bowl without sticking and feels smooth to the touch, about 4 minutes. Turn the mixer off and reposition the dough to the center of the bowl if it seems to get stuck on one side of the bowl.
• To make the dough by hand:
• Combine the old dough, water, oil, and salt in a large bowl and mix together, squishing the old dough into the water with your hands. Stir in the flour gradually with your fingers until a crumbly dough forms, then knead it a few times in the bowl by folding the dough over itself and pressing it down into the bowl. Cover the bowl with a kitchen towel and let the dough rest for 20 minutes.
• Dust the counter lightly with flour and place the dough on top. Begin kneading by stretching and folding the dough over itself until it is smooth to the touch, 5 to 7 minutes.
• To finish and shape the dough:
• Lightly oil an 8 cup [2 L] glass Pyrex or a large glass bowl and place the dough inside. Cover the bowl with a lid, a plate, or plastic wrap, and let it rest for 3 hours or until doubled in volume. Or refrigerate overnight and let the dough come to room temperature for at least 2 hours before portioning.
• To portion and shape the dough, dust the counter lightly with flour and place the dough on top. Using a bench scraper or knife, cut the dough into eight pieces about 3.5 oz [100 g] each.
• To shape the dough, cup the palm of your hand over one portion at a time and move your hand in a circle. The friction from the counter will help form the dough into a ball. If there is too much flour on the surface and the dough is sliding around, give the counter a spritz of water and try again. Lightly oil a rimmed tray and place the dough on the tray, ensuring that the portions are not touching. Cover with a kitchen towel or plastic wrap lightly coated with oil. Leave out for 1 to 1½ hours, or until puffy, or refrigerate for up to 3 days. If you refrigerate the dough, use plastic wrap to cover it and expect it to take an hour or two to return to room temperature before it is ready to be rolled out.
• Dust the counter lightly with flour. Pat a portion of dough into an oval with your fingertips. Using a rolling pin and moving back and forth, roll the dough as thinly as possible into an oval about 13 by 9 in [33 by 23 cm]. If the dough resists stretching, let it relax and start working on another portion before returning to it. You can also gently stretch the dough with your hands to correct the shape. It doesn't have to look perfect.
• To griddle lavash on overturned wok:
• Place a carbon-steel wok upside down over a burner. Have a pair of tongs handy.
• Heat the wok over high heat for 1 minute or until a sprinkle of water instantly evaporates.
• Drape the dough over the wok. Cook for 1 minute or until you can lift it easily from the wok with tongs and it has puffed slightly and blistered. Turn the dough over to briefly cook the other side, no more than 30 seconds. For extra browning, flip it over for another 30 seconds.
• Transfer the lavash to a half-sheet pan and cover with a dry kitchen towel while you cook the rest of the dough. In between batches, turn off the burner. The wok heats up quickly, and it will get too hot if the burner is left on.
• To griddle lavash on cast-iron griddle:
• Place a 20 in [50 cm] cast-iron griddle over two burners. Heat the griddle over medium-high heat for a few minutes or until a sprinkle of water instantly evaporates.
• Drape the dough over the griddle. Cook for 1 minute or until you can lift the dough easily with tongs and it has puffed slightly and blistered. Turn the dough over to briefly cook the other side, no more than 30 seconds. For extra browning, flip it over for 30 more seconds.
• Transfer the lavash to a half-sheet pan and cover with a dry kitchen towel while you cook the rest of the dough. In between batches, keep the griddle turned on, but monitor its heat so it doesn't get too hot.
• To grill lavash:
• Have tongs, a pastry brush, a small bowl of vegetable oil, and 2 half-sheet pans ready. Coat one of the pans lightly with oil.
• Heat a gas grill over medium-high heat or prepare a charcoal grill for direct-heat cooking. Ensure that the grill grates are clean. The grill should be hot enough that you can only hold your hand over the grates for 3 to 5 seconds. Place a sheet of dough onto the oiled pan and brush oil on top. Drape the oiled dough over the grill. Cover the grill and cook for 25 seconds. Uncover the grill. Using tongs, turn the lavash over and let it cook for another 25 seconds, uncovered, or until evenly blistered and puffed in parts.
• Transfer to the clean half-sheet pan and cover with a dry kitchen towel while you cook the rest of the dough.
• Eat the lavash soon after making it or store it in plastic bags to keep the bread pliable. It's okay if it dries out and turns brittle; just rehydrate it by misting the lavash with water and covering it with a towel to let it soften. Soon after, it should be pliable enough to roll up without cracking. If it's still cracking, mist with more water.

Steps:

• Mix together flours, shortening, salt, and sugar in mixer using dough hook attachment at medium speed until mixture resembles coarse meal. Add water and egg and mix 5 minutes (dough will be very sticky). Scrape down side of bowl and cover with plastic wrap, then let stand at warm room temperature at least 1 and up to 4 hours.
• Put oven racks in upper and lower thirds of oven and preheat oven to 350°F.
• Stir together butter (2 tablespoons) and garlic. Lightly brush baking pans with additional melted butter.
• Turn out dough onto a well-floured surface and dust generously with flour, then divide dough into 2 equal portions. Roll out 1 portion of dough with a lightly floured rolling pin into a roughly 10- by 7-inch rectangle. (Dough will be very soft.) Dust backs of your hands with flour and slide them under dough. Working over 1 of the baking pans, gently stretch dough as evenly as possible to fit into pan. Pull sides and corners of dough to cover bottom of pan evenly. (Sides of dough may be slightly thicker than center.) Repair any holes in dough by pinching and pressing dough together. Repeat with second piece of dough and other baking pan.
• Brush surface of dough lightly with garlic butter (be careful not to tear the dough), then sprinkle evenly with sesame seeds, lightly pressing to help them adhere. Sprinkle with cheese.
• Bake, switching position of baking pans in oven and rotating them 180 degrees halfway through baking, until golden, 25 to 35 minutes total.
• Cool lavash in pans on racks, about 15 minutes. (Lavash will crisp as it cools.) Break into pieces to serve.

Steps:

• In a large bowl, stir together the water, whole wheat flour, and yeast until moistened. Mix in the salt and 1 cup of all-purpose flour. Gradually mix in the rest of the flour using a mixer with a dough hook attachment or wooden spoon.
• When the dough comes together, knead in your mixer or on a floured surface for 8 to 10 minutes to make an elastic ball. Add more flour or water if needed to keep dough from getting sticky or too stiff. Pour a little bit of oil in the bowl and turn the dough to coat. Cover and let rise in a warm place until doubled in size, about 1 hour.
• Punch down the dough and divide into 30 pieces about the size of small walnuts. Rolling the dough into a long log helps to divide it evenly. Roll each piece into a ball and cover with a damp kitchen towel for 30 minutes to rest.
• Preheat the oven to 500 degrees F (260 degrees C). Place a baking sheet on the center rack of the oven so it can preheat at the same time. Do not grease.
• Roll each ball into a circle about 8 inches across. The dough should be paper thin, almost translucent. If they are too thick, they will bubble up like pita breads.
• Pull out the oven shelf and place as many crackers on your baking sheet as you can fit, 2 or 3. Close the oven and bake for about 3 minutes. The crackers should be lightly browned on the top with small bubbles. You may have to adjust your thickness for the next batch.

Steps:

• Place the tepid water in your electric mixing bowl and add the olive oil, sugar, and yeast. Using the batter blade let the electric mixer blend these very well.
• It will take about 5 minutes on low speed.
• Stir in the salt. Gradually add 2 cups of the flour and beat on low speed until a thick and smooth batter forms.
• Change the blade to a bread dough hook and knead in the additional 2 cups of flour.
• If you do not have a heavy mixer such as a KitchenAid, incorporate the flour with a wooden spoon and finish the kneading by hand.
• Kneading should take about 10 minutes in the machine, 20 minutes by hand.
• Place the dough on a plastic countertop and cover with a large stainless-steel bowl.
• Allow the dough to rise until double in bulk, about 1 1/2 hours.
• Punch the dough down and divide into 8 pieces.
• Let stand, covered, 15 minutes.
• Roll out each piece of dough into a 12-inch-diameter circle. Working with 2 pieces of dough at a time, arrange breads on ungreased baking sheets.
• Brush with milk and sprinkle sesame seeds over tops.
• Pierce with a fork many times, all over.
• Bake on the lowest racks in the oven, at 375F, for 8-10 minutes, or until light brown.
• Rotate the pans in the oven from top to bottom, to insure even browning.
• Serve dry or wet. (To wet, hold the cracker under running water until lightly moistened all over, and then wrap in a moist towel for 10-15 minutes.) If the cracker is too dry to roll, it will crack.
• Sprinkle with a little more water and let stand a few minutes.
• If it is too wet, cover with a dry towel and let it stand.