LAVASH
Provided by Alton Brown
Categories side-dish
Time 30m
Yield 10 to 12 serving
Number Of Ingredients 6
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.
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
LAHVOSH/LAVOSH ARMENIAN CRACKER BREAD
I found this recipe off of the internet to post for NA*ME tag. I'll be trying it out this weekend hopefully. I can imagine it would go wonderfully with cheese, soup, or as an appetizer with hummus or any other kind of dip.
Provided by Leahs Kitchen
Categories Breads
Time 4h8m
Yield 8-10 lahvosh, 4-6 serving(s)
Number Of Ingredients 7
Steps:
- In a large bowl dissolve yeast in the warm water and then add sugar.
- Next add the flour, the butter and salt. Knead the dough until it is very smooth. Cover and let stand in a warm place for 4 hours. Divide the dough into balls the size of two hands cupped together.
- On a floured board, roll out the balls until they are the size of a 14" pizza pan. Place the dough in the pan and poke the dough in several places with a fork.
- Sprinkle the tops with sesame seeds, pressing them in so that they don't fall off and bake on the bottom shelf of a 400 degree oven for 5 - 6.minutes. After the 5-6 minutes are up move the pan up to the middle shelf of the oven until lightly browned. Enjoy!
Nutrition Facts : Calories 721.2, Fat 17, SaturatedFat 10, Cholesterol 40.6, Sodium 1860, Carbohydrate 122.5, Fiber 4.8, Sugar 2.5, Protein 17.4
LAVASH ARMENIAN CRACKER BREAD
I found the recipe on the internet and wrote it down before my computer crashed. It seems by the ingredients that this will taste closely to the type of crackers that are in the Starbucks Cheese, nuts and fruit plate. It has a different taste and I thought it would go well with Hummus because of the flavor and very crisp texture. I enjoyed mine with Brie Cheese and sharp cheddar cheese. But use what you would like. I've learned that Lavash is an Armenian flat-bread traditionally made several ways - plain, with sesame seeds or with poppy seeds on top. In the United States, Lavash is more of a wrap as it is just a bit thicker than the true Armenian form of the bread/cracker - however, by making your own, you can roll it as thick or thin as you like. The Lavash sold in stores, can easily be turned into crackers if allowed to dry out or you bake it for a short period of time. In its original state or before being made into crackers, Lavash is flexible like a tortilla or a wrap.
Provided by ChrissyVas
Categories Grains
Time 2h10m
Yield 6-8 serving(s)
Number Of Ingredients 6
Steps:
- In a large bowl, combine 1/4 cup of flour(s) with water, yeast and salt and mix until well combined.
- Gradually add the remaining flour, mixing well.
- Add in the oil and honey, adding more water at this time if the dough is too dry, or more flour if the dough is too sticky. The dough is supposed to be very stiff.
- Knead the dough for approximately 10 minutes (see below), until a stiff, firm ball has formed.
- Allow the dough to rise until doubled in a covered bowl. Time will vary depending on room temperature, but should take approximately 2 hours.
- Knead the dough a second time and roll out until extremely thin.
- Preheat oven to 500 degrees.
- Spread the dough over a baking sheet and bake at 500 degrees for 3 minutes until the dough is brown.
- NOTE: You can mix knead the bread or use your food processor to knead dough for both kneading stages.
Nutrition Facts : Calories 248.2, Fat 3.5, SaturatedFat 0.5, Sodium 392.5, Carbohydrate 48.7, Fiber 8.2, Sugar 1.2, Protein 9.5
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LAVASH CRACKERS RECIPE - JESSAMYN WALDMAN - FOOD & WINE
From foodandwine.com
Author Jessamyn WaldmanTotal Time 2 hrs 30 mins
- In the bowl of a standing electric mixer, combine the yeast with 2 tablespoons of the water and let stand until moistened. Add the flour, olive oil, honey, 2 teaspoons of salt and the remaining water. Fit the mixer with the dough hook and mix on medium-low until a firm, supple dough forms, 15 minutes. Turn the dough out onto a floured surface and cut into thirds; let stand for 15 minutes.
- Preheat the oven to 325°. Lightly coat the underside of three 12-by-15-inch rimmed sheet pans with vegetable oil. On a floured surface, roll out the dough to rectangles slightly larger than the sheet pans, a scant 1/8 inch thick; if the dough springs back, let rest for a few minutes before rolling again. Drape each rectangle over the underside of each sheet pan so it hangs over the edge.
- Sprinkle each rectangle with water, then sprinkle with 1/2 teaspoon of kosher salt and 1 tablespoon each of the za'atar and sesame and poppy seeds (1 flavor per tray). Leave the dough whole or, using a pastry wheel, cut it into twelve 3-by-5-inch pieces.
- If you have 3 racks in your oven, bake 1 pan of lavash on each rack for 40 minutes, until browned and crisp; shift the pans halfway through baking. If you have 2 racks, bake the lavash in shifts for 35 minutes per batch. Transfer the lavash to racks and let cool. Break the lavash as desired and serve.
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