Caucasian Thin Bread Lavash Recipes

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LAVOSH



Lavosh image

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

2 ½ cups all-purpose flour
1 teaspoon white sugar
1 teaspoon salt
⅔ cup water
1 egg white
2 tablespoons butter, melted
2 egg whites, beaten
2 tablespoons sesame seeds

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)



Caucasian Thin Bread (Lavash) image

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

2 teaspoons active dry yeast
1/2 teaspoon sugar
1 cup lukewarm water (105 to 115 degrees F.)
1/2 teaspoon salt
3 1/4-3 1/2 cups all-purpose flour
2 tablespoons unsalted butter, melted

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

LAVASH CRACKER BREAD



Lavash Cracker Bread image

This is identical to the cracker bread sold at delis in large grocery stores that costs six dollars for three big rounds. You can make it for pennies! I fell it love with it as an appetizer with Harvarti cheese melted on it but with the price of the cheese and lavash we didn't have it much.

Provided by Betty McCommon

Categories     Appetizers and Snacks     Snacks     Cracker Recipes

Time 1h48m

Yield 30

Number Of Ingredients 5

1 cup lukewarm water
¼ cup whole wheat flour
1 (.25 ounce) envelope active dry yeast
1 teaspoon salt
3 cups all-purpose flour

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.

Nutrition Facts : Calories 49.6 calories, Carbohydrate 10.4 g, Fat 0.2 g, Fiber 0.5 g, Protein 1.5 g, Sodium 78.2 mg

LAVASH ARMENIAN THIN BREAD



Lavash Armenian Thin Bread image

Make and share this Lavash Armenian Thin Bread recipe from Food.com.

Provided by Strawberry Girl

Categories     Breads

Yield 2 loaves

Number Of Ingredients 8

1 1/3 cups water, tepid (barely warm, about 105F)
1/4 cup olive oil
3 tablespoons sugar
1 package quick-rising yeast
2 teaspoons salt
4 cups all-purpose flour
1/2 cup milk (for topping)
to taste sesame (for topping)

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.

Nutrition Facts : Calories 1272.6, Fat 32, SaturatedFat 5.5, Cholesterol 8.5, Sodium 2367.7, Carbohydrate 214, Fiber 7.7, Sugar 19.5, Protein 29.3

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