Caucasianthinbreadlavash Recipes

LAVASH BREAD (YEASTLESS ARMENIAN FLATBREAD)

Steps:

• Whisk flour and salt together and add to a standing mixer.
• Using a dough hook, slowly drizzle warm water over the flour mixture while the machine is running.
• Mix until the dough comes together, scraping the sides of the bowl when necessary. If needed, add a few additional tablespoons of warm water to wet the dry flour on the bottom of the bowl.
• Once the dough comes together, cover it with saran wrap and place in a warm location for an hour.
• After one hour, stretch the dough from the outside edges towards the center. Do this all the way around the dough ball then flip the dough over and form into a smooth ball.
• Cover the bowl back up and allow the dough to rest for 30 minutes. Repeat this process one additional time.

CRISPY LAVASH RECIPE | LEBANESE BREAD (EGGLESS)

Steps:

• To make Crispy Lavash Recipe | Lebanese Bread (Eggless), Take a bowl or stand mixer, add salt, oregano, chilli flakes and olive oil, and mix everything well.
• Now add warm water little by little, and start kneading the dough till crumbly. Knead further.
• Once the dough comes together and soft enough, then cover it with a damp cloth and let it rest for 25 minutes.
• Preheat oven at 180 degree C.
• Divide the dough into 7 to 8 equal size balls.
• Dust one ball with flour and roll it into a circle as thin as possible.
• cut each circle into 5-6 triangles and sprinkle black and white sesame seeds on top.
• Arrange them on a greased baking tray and bake it for 10-12mins or until light brown and crisp.
• Take it out and let them cool.
• Serve Crispy Lavash Recipe | Lebanese Bread (Eggless) with Roasted Broccoli And Potato Dip Recipe or your favourite dip.

CHRISTMAS BAKLAVA

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Lightly grease a rimmed baking sheet or jelly roll pan.
• Stir the pecans, cinnamon, and nutmeg together in a bowl until evenly blended. Drizzle in the honey and vanilla, mixing well.
• Place the brown sugar substitute, white sugar substitute, evaporated milk, and butter in a pan, and bring to a boil. Reduce heat and simmer, stirring frequently, until mixture thickens, 12 to 15 minutes. Gradually stir in the pecan mixture. Remove from heat.
• Unroll 3 sheets of phyllo and place in the prepared baking pan. Dust lightly with flour. Spoon a thin layer of the pecan-sugar mixture over the phyllo sheets. Cover with 3 more phyllo sheets, dust with flour, and spoon the pecan-sugar mixture over the phyllo. Repeat three more times ending with phyllo sheets on top, and using all the phyllo and pecan-sugar mixture to make a stack about 1 inch high.
• Bake in preheated oven until top is golden brown, 10 to 12 minutes. Cool completely before dusting with confectioners' sugar, and cutting into 2 inch squares.

CRISPY WHOLE WHEAT LAVASH CHIPS

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Brush lavash with olive oil. Sprinkle with Parmesan cheese. Using a very sharp knife or a pizza cutter, cut lavash into strips, squares, or triangles. Place lavash pieces on a baking sheet.
• Bake in the preheated oven until crisp, about 10 minutes. Remove from oven to cool completely; store in an airtight container.

AUTHENTIC GREEK STYLE BAKLAVA

Steps:

• In a large size saucepan, combine 2 cups of sugar, the water, salt, honey, lemon juice, a cinnamon stick and 4 whole cloves, bring to a boil. Then reduce the heat to a gentle boil for 15 minutes. Then remove the cinnamon stick and the cloves from the water mixture. Set mixture aside and let cool completely.
• In a small size skillet, spray with a nonstick cooking spray. Place on medium heat and add finely chopped almonds, stir until lightly golden. Remove from heat and toss them with the chopped pistachios and add 1/2 teaspoon salt, toss again to coat evenly with the salt and set aside.
• Remove the phyllo dough from the freezer and let sit inside of its own wrappers for 30 minutes to thaw.
• Gently unroll the phyllo dough on a flat surface and keep it covered with waxed paper and a damp towel so it doesn't dry out and become brittle while working. Once thawed, remove 8 phyllo sheets, fold, cover and refrigerate them for the top layer, and cover remaining sheets that you will be working with and set aside, covered.
• In a small size skillet, melt 3 1/2 sticks of butter on low heat, keep warm while layering baklava.
• Using a pastry brush, brush a 15 1/2 by 11 1/2 by 3 inch baking dish (lasagna pan) with some of the melted butter. Lay 2 phyllo sheets on the bottom of the pan, brush with butter, and repeat, using a total of 8 sheets for the first layer. Then sprinkle a handful of the nut mixture over the top of the phyllo sheets. Layer 4 more phyllo sheets, brushing each layer with butter, and sprinkle again with a handful of the nut mixture. Continue until all the phyllo sheets and nuts are used, being sure to brush each sheet with butter as you layer. Use the reserved 8 sheets of phyllo for the last top layer.
• Preheat the oven to 300 degrees F. Using a long, very sharp knife, cut the baklava into small squares, or for a more elegant look, diamond shapes. For the diamond shapes: First make 6 evenly spaced lengthwise cuts. Cut straight down until the tip of the knife touches the bottom of the pan, and keeping the knife straight, cut in a straight line all the way to the other end. Next, cut diagonally across the lengthwise cuts to form diamond shapes, starting in one corner and making cuts until you reach the opposite corner.
• Heat up the remaining butter until it slightly bubbles, then pour it evenly over the top of the pastry. Bake for 1 hour 15 minutes, or until evenly golden and flaky. Remove from the oven and spoon the cooled syrup evenly over the entire pastry. Cool in the pan, then serve pieces individually, placing them in decorative paper cups if desired.
• Makes: About 64 pieces.

CAUCASIAN THIN BREAD (LAVASH)

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.