Lavash Armenian Cracker Bread 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.

LAVASH

Steps:

• Add the flour into the bowl of a stand mixer and make a well in its center.
• Add the salt into the center of the well and start kneading at medium speed, gradually incorporating the water.
• Kneading must be very fast and the dough must be soft and homogeneous.
• The dough must come off the edges of the bowl.
• Leave the dough in the bowl and cover it with plastic wrap.
• Let it rest in a warm place away from drafts for 30 minutes.
• Finely spread the dough on a lightly floured work surface and fold it in 4, by folding the sides inwards. Let it rest again for 30 minutes in a warm, draft-free place.
• Repeat this process 4 times in total with 4 rest periods in order to make the dough very elastic.
• Preheat the oven to 430 F (220˚C) for 30 minutes (if oven baking is chosen)
• Divide the dough into 3 or 4 dough pieces and roll them up.
• Roll out the dough very thinly, to about 1/16 inch (1,5 mm) thick. Give it a square, rectangular, round, or oval shape of your choice.

LAVASH CRACKER BREAD

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.

LAVASH

Steps:

• Place the flour in a large mixing bowl. Sift the salt, baking powder,and sugar into the flour. Stir well.
• Add the melted butter and MOST of the water.
• Mix well until a dough forms. If the dough seems too dry, add some of the remaining water and continue to mix.
• Knead the dough on a lightly floured surface until smooth.
• Divide the dough into 6 balls.
• Roll one ball of dough at a time into a rectangle shape that will fit on a 16"x12" baking sheet.
• Fold the rectangle-shaped dough into thirds, then in thirds again, creating a little bundle.
• Re-roll each bundle into a large rectangle again. (This process helps to create flaky layers.) Place rolled dough on an ungreased 16"x12" baking sheet.
• Preheat the oven to 425°F.
• Brush the surface of the dough with egg wash.
• Bake on the lower oven rack for about 15 minutes, or until bottom starts to brown.
• Move the tray to the upper oven rack for about another 5 to 10, or until the top becomes a golden brown.
• Remove from oven. Cool completely. Carefully cut each 'loaf' into 12 or 16 pieces.
• Continue this process until all balls of dough have been shaped and baked. NOTE: Depending on how thick or thin the dough is rolled out, will determine whether the lavash will be chewy or -crispy. Either way, it's great!
• Store in an airtight container.
• Serve lavash with cheese, fruit, and your favorite coffee or tea!

LAVASH CRACKERS WITH 4 TOPPINGS

Steps:

• Pre-heat the ovenat 200 degree Celsius for 10 minutes
• In a bowl, add flour, butter and salt.
• Add water and knead a smooth dough.
• If needed, add the remaining 30 grams of flour.
• Give the dough rest for half hour, till it solidifies a bit.
• Lightly dust the surface with flour, to roll out the dough.
• Roll the dough very thin. Keep lifting the dough in between to avoid sticking of dough on thesurface.
• Lightly grease the baking tray and transfer the rolled lavash sheet on the tray.
• Generously apply water to the surface of lavash before applying toppings so that they stick longereven after baking.
• Using a knife or pizza cutter, cut the lavash in desired shape. I cut them in triangle.
• Bake the lavash at 200 degree Celcius for 8-10 minutes.

LAVASH ARMENIAN CRACKER BREAD

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.