CRISPY LAVASH RECIPE | LEBANESE BREAD (EGGLESS)
Lavash recipe is a traditional bread recipe id Lebanese made with spiced refined flour. Spices like chilli flakes, oregano and sesame is used to add flavours to the Crispy lavash. Crispy Lavash Recipe | Lebanese Bread (Eggless) is easy to prepare and delicious in taste which can be served with Roasted Broccoli And Potato Dip Recipe or any of your favourite dip. If you like this recipe, also try Fluffy & Crispy Cheese Herbed Biscuits Recipe How to Make Homemade Pita Bread Southern Buttermilk Biscuits Recipe Sweet Potato & Rosemary Crisps/ Chips
Provided by Pooja Thakur
Time 42m
Yield Makes: 3-4 Servings
Number Of Ingredients 8
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.
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.
LAVASH FLATBREAD
Make thin and crispy homemade lavash (a very thin bread also known as 'cracker' bread) to pair with cheese and appetizers or for a pizza crust.
Provided by Jennifer Meier
Categories Bread
Time 1h10m
Yield 6
Number Of Ingredients 6
Steps:
- Gather the ingredients.
- In a large bowl, whisk together the flour and salt.
- In a smaller bowl, beat together the water, egg, and 2 tablespoons of the extra-virgin olive oil until well mixed.
- Add the wet ingredients to the bowl with flour and mix well. Knead with your hands until the dough comes together, but don't overdo it as the end result will be tough. If too wet, add a teaspoon of flour at a time until the dough comes together.
- Preheat the oven to 400 F. Split the dough into 2 balls. Let the balls of dough rest, covered, for at least as long as it takes for the oven to heat, or ideally for 30 to 40 minutes.
- Lightly grease 2 un-rimmed cookie sheets with some of the remaining olive oil. Place the cookie sheets on a flat surface with a towel underneath so they don't slip. Place one ball of dough on each cookie sheet and roll the dough out as thin as possible, the thinner the dough, the crispier the flatbread.
- Brush each flatbread with the remaining olive oil and sprinkle with sea salt if desired.
- Bake for 15 to 20 minutes, or until the flatbread is lightly browned and crispy.
- Remove from oven and serve immediately.
- Enjoy.
Nutrition Facts : Calories 300 kcal, Carbohydrate 44 g, Cholesterol 31 mg, Fiber 2 g, Protein 7 g, SaturatedFat 2 g, Sodium 367 mg, Sugar 0 g, Fat 10 g, ServingSize 2 lavash flatbreads, UnsaturatedFat 0 g
LAVASH CRISPS
Use the crisps to absorb the broth from our Poached Halibut in Lemon-Thyme Broth.
Provided by Martha Stewart
Categories Food & Cooking Appetizers
Time 15m
Number Of Ingredients 3
Steps:
- Preheat oven to 425 degrees. Put lavash on a baking sheet; brush each piece with 1 teaspoon oil, and generously season with pepper. Toast in oven until crisp and golden, about 10 minutes. Let cool completely on sheet before breaking into pieces to serve.
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