14 1/2 ounces all-purpose flour, approximately 2 1/2 cups plus extra for rolling
1 teaspoon table salt
1/2 teaspoon granulated sugar
2/3 cup water, plus additional if needed
1 whole egg
5 tablespoons unsalted butter, divided, melted, and cooled slightly
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.
More about "lavash food"
LAVASH RECIPE - CHEF'S RESOURCE RECIPES
With its crispy crust and soft interior, lavash is perfect for serving with dips, stews, or as a base for various Middle Eastern dishes. Try this recipe and enjoy the authentic taste of the Middle East! From chefsresource.com
Lavash is a Turkish bread type that basically made with flour, water, and salt. In Turkey, it is mainly served with Kebabs in restaurants; however, we love to eat lavash bread with any dish too. It is also a very common bread type in other Turkic countries such as Azerbaijan, Kyrgyzstan, and Kazakhstan. You can eat it either hot or cold. From turkishfoodie.com
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Oct 11, 2023 What is Lavash? Lavash is a simple thin flatbread that has been made and enjoyed for many centuries and is especially popular in Middle Eastern and Mediterranean cuisine, most notably in Armenia, Turkey, Azerbaijan, Kazakhstan and Iran. From daringgourmet.com
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Apr 6, 2024 Lavash is a traditional thin, unleavened, Armenian flatbread made in a tandoor oven. It is also popular in Turkey, Iran, and other Middle Eastern countries. It’s typically made with common ingredients like flour, water, and salt. Lavash is served with hummus, baba ganoush, and other dips, and used as a spread in wraps and sandwiches. From masterclass.com
Lavash (Armenian: լավաշ; Persian: نان لواش) is a thin flatbread [9] usually leavened, traditionally baked in a tandoor (tonir or tanoor) or on a sajj, and common to the cuisines of South Caucasus, West Asia, and the areas surrounding the Caspian Sea. From en.wikipedia.org
In Armenia, lavash is baked in a tonir, a large underground oven that is lined with clay tiles. A wood fire burns at the bottom, and the unbaked lavash are slapped on the walls of the oven, where they bake in minutes, developing their signature leopard spotted appearance. From kingarthurbaking.com
Oct 10, 2023 Lavash is an ancient wafer-thin, pliable flatbread made of simple pantry staples including flour, salt, water (or milk), and yeast, although some recipes do skip the yeast and rely on old dough to make an unleavened lavash. From themediterraneandish.com
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