Lavash Bread Food

LAVASH BREAD

Steps:

• Sprinkle yeast into warm water in large bowl and stir until dissolved.
• Add salt and yogurt.
• Combine all-purpose and whole wheat flours and add enough to mixture to make stiff dough.
• Turn out on floured surface and knead until smooth and elastic, 8 to 10 minutes.
• Shape into ball.
• Place in greased bowl and turn to grease top.
• Cover and let rise until doubled in bulk, about 1 1/2 hours.
• Punch down and let rise again until doubled, about 30 minutes.
• Divide dough into 8 pieces and roll each out on lightly floured surface to very thin circle about 9 inches in diameter. (also can just make one big sheet of lavash).
• Brush a bit of olive oil over the tops and then sprinkle with any seed.
• Put on baking sheet .
• Bake at 400F 5 to 6 minutes, or until bread appears dry, lightly browned and blistered!
• Its done!

LAVASH MIDDLE EASTERN BREAD

Steps:

• Gather the ingredients.
• In a measuring cup, combine yeast, water, and sugar. Mix until yeast is dissolved. Set aside.
• Coat a large bowl with oil. Set aside while the yeast begins to bubble and show activity, 6 to 10 minutes.
• In another large mixing bowl, combine flour and salt.
• Add yeast-water-sugar mixture and form a dough.
• Knead dough for 10 to 15 minutes by hand or 5 to 8 minutes using a dough hook on medium speed in a stand mixer, until the dough is smooth and shiny.
• Once the dough is kneaded, place the ball of dough in the oiled bowl. Roll the dough around the bowl to coat it with oil.
• Cover and let rise for 1 to 1 1/2 hours, or until the dough doubles in size.
• Once the dough has doubled, punch it down to release air.
• Continue to knead for about 5 minutes.
• With lightly floured hands, roll the dough into 8 equal sized balls of dough and transfer to a lightly floured bowl or plate. Lightly flour the tops of the balls as well.
• Cover and allow to rise for 30 minutes. Position two racks in the top and center parts of the oven and heat to 475 F.
• Once the balls of dough have risen, roll them out on a lightly floured work surface into thin rectangles, about 9 x 7 inches. They should be as thin as pizza dough.
• Line a baking sheet with parchment and transfer as many rectangles as will fit in one layer (you might only be able to fit 2 at a time). Puncture the entire surface of the rectangles with the tines of a fork.
• Brush dough with water and sprinkle with sesame seeds and poppy seeds, if desired.
• Start with the baking sheet in the center of the oven for 4 minutes, then move it to the top rack for 3 or 4 minutes until starting to brown and puff in places. Repeat with the remaining dough.
• Eat while still warm or when cool. Enjoy.

LAVASH

Steps:

• To make the old dough, using your hands or a rubber spatula, squish together the flour, water, and yeast in a bowl until it forms a thick paste. Scrape the paste into a small, lightly oiled container, cover, and let it sit out for 1½ to 2 hours, or refrigerate overnight and bring to room temperature for at least 2 hours before using. When ready, the ball will have doubled in volume.
• To make the dough in a stand mixer:
• In the bowl of a stand mixer, combine the old dough, water, oil, and salt. Squish the old dough with your hands to break it up in the water; it doesn't have to be perfectly mixed in.
• Fit the stand mixer with the paddle attachment and add a third of the flour. Mix on low speed until the dough looks like pancake batter. Add the remaining flour and mix on low speed until incorporated. Remove the paddle attachment, pulling off any dough stuck to it. If there is flour at the base of the bowl, use your hands to press the dough into the flour. Cover the bowl with a kitchen towel and let the dough sit for 20 minutes to allow the flour to hydrate.
• Remove the towel and attach the dough hook to the stand mixer. Mix the dough on medium speed until the dough releases from the sides of the bowl without sticking and feels smooth to the touch, about 4 minutes. Turn the mixer off and reposition the dough to the center of the bowl if it seems to get stuck on one side of the bowl.
• To make the dough by hand:
• Combine the old dough, water, oil, and salt in a large bowl and mix together, squishing the old dough into the water with your hands. Stir in the flour gradually with your fingers until a crumbly dough forms, then knead it a few times in the bowl by folding the dough over itself and pressing it down into the bowl. Cover the bowl with a kitchen towel and let the dough rest for 20 minutes.
• Dust the counter lightly with flour and place the dough on top. Begin kneading by stretching and folding the dough over itself until it is smooth to the touch, 5 to 7 minutes.
• To finish and shape the dough:
• Lightly oil an 8 cup [2 L] glass Pyrex or a large glass bowl and place the dough inside. Cover the bowl with a lid, a plate, or plastic wrap, and let it rest for 3 hours or until doubled in volume. Or refrigerate overnight and let the dough come to room temperature for at least 2 hours before portioning.
• To portion and shape the dough, dust the counter lightly with flour and place the dough on top. Using a bench scraper or knife, cut the dough into eight pieces about 3.5 oz [100 g] each.
• To shape the dough, cup the palm of your hand over one portion at a time and move your hand in a circle. The friction from the counter will help form the dough into a ball. If there is too much flour on the surface and the dough is sliding around, give the counter a spritz of water and try again. Lightly oil a rimmed tray and place the dough on the tray, ensuring that the portions are not touching. Cover with a kitchen towel or plastic wrap lightly coated with oil. Leave out for 1 to 1½ hours, or until puffy, or refrigerate for up to 3 days. If you refrigerate the dough, use plastic wrap to cover it and expect it to take an hour or two to return to room temperature before it is ready to be rolled out.
• Dust the counter lightly with flour. Pat a portion of dough into an oval with your fingertips. Using a rolling pin and moving back and forth, roll the dough as thinly as possible into an oval about 13 by 9 in [33 by 23 cm]. If the dough resists stretching, let it relax and start working on another portion before returning to it. You can also gently stretch the dough with your hands to correct the shape. It doesn't have to look perfect.
• To griddle lavash on overturned wok:
• Place a carbon-steel wok upside down over a burner. Have a pair of tongs handy.
• Heat the wok over high heat for 1 minute or until a sprinkle of water instantly evaporates.
• Drape the dough over the wok. Cook for 1 minute or until you can lift it easily from the wok with tongs and it has puffed slightly and blistered. Turn the dough over to briefly cook the other side, no more than 30 seconds. For extra browning, flip it over for another 30 seconds.
• Transfer the lavash to a half-sheet pan and cover with a dry kitchen towel while you cook the rest of the dough. In between batches, turn off the burner. The wok heats up quickly, and it will get too hot if the burner is left on.
• To griddle lavash on cast-iron griddle:
• Place a 20 in [50 cm] cast-iron griddle over two burners. Heat the griddle over medium-high heat for a few minutes or until a sprinkle of water instantly evaporates.
• Drape the dough over the griddle. Cook for 1 minute or until you can lift the dough easily with tongs and it has puffed slightly and blistered. Turn the dough over to briefly cook the other side, no more than 30 seconds. For extra browning, flip it over for 30 more seconds.
• Transfer the lavash to a half-sheet pan and cover with a dry kitchen towel while you cook the rest of the dough. In between batches, keep the griddle turned on, but monitor its heat so it doesn't get too hot.
• To grill lavash:
• Have tongs, a pastry brush, a small bowl of vegetable oil, and 2 half-sheet pans ready. Coat one of the pans lightly with oil.
• Heat a gas grill over medium-high heat or prepare a charcoal grill for direct-heat cooking. Ensure that the grill grates are clean. The grill should be hot enough that you can only hold your hand over the grates for 3 to 5 seconds. Place a sheet of dough onto the oiled pan and brush oil on top. Drape the oiled dough over the grill. Cover the grill and cook for 25 seconds. Uncover the grill. Using tongs, turn the lavash over and let it cook for another 25 seconds, uncovered, or until evenly blistered and puffed in parts.
• Transfer to the clean half-sheet pan and cover with a dry kitchen towel while you cook the rest of the dough.
• Eat the lavash soon after making it or store it in plastic bags to keep the bread pliable. It's okay if it dries out and turns brittle; just rehydrate it by misting the lavash with water and covering it with a towel to let it soften. Soon after, it should be pliable enough to roll up without cracking. If it's still cracking, mist with more water.

LAVASH

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 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.

LAVASH FLATBREAD PIZZAS

Steps:

• Preheat oven to 450°. If you have a pizza stone, heat it as well.
• Spray lavash lightly with oil then top with sauce. Too much sauce will make the bread soggy so don't over-do it.
• Top with cheese and oregano, then bake until the cheese melts, about 5 minutes.
• Remove from the oven and cut into 4 pieces.
• Top with fresh basil and eat immediately.

ARMENIAN FLATBREAD (LAVASH BREAD RECIPE)

Steps:

• Using a rubber spatula, mix together the flour, water, and yeast in a bowl until it forms a thick paste. Scrape the paste into a small, lightly oiled container, cover, and let it sit out for 1½ to 2 hours (See Note 1). Old dough should have doubled in volume.
• In the bowl of a stand mixer, combine the old dough, water, oil, and salt. Squish the old dough with your hands to break it up in the water.
• Add 1 cup of the flour and using the paddle attachment, mix on low speed until the dough looks like pancake batter. Next add the remaining flour and mix on low speed until fully incorporated. Cover the bowl with a kitchen towel and let the dough sit for 20 minutes (See Note 2).
• Remove towel, attach the dough hook to the stand mixer and mix the dough on medium speed until the dough releases from the sides of the bowl without sticking and feels smooth to the touch, about 4 minutes.
• Lightly grease an 8 cup bowl and place the dough inside. Cover the bowl with plastic wrap, and let it rest for 3 hours or until doubled in volume (See Note 3).
• Dust a clean surface lightly with flour and place the dough on top. Cut the dough into 8 pieces about 3.5 ounces each.
• Cup the palm of your hand over one portion at a time and move your hand in a circle. The friction from the counter will help form the dough into a ball.
• Lightly oil a rimmed tray and place the dough on the tray, don't let dough balls touch. Cover with plastic wrap lightly coated with cooking spray or oil. Let rest for 1 hour (See Note 4).
• Dust a clean surface lightly with flour. Lightly flour a rolling pin and roll each ball of dough into a thin rectangle about 8x12 inches. Work in batches and keep dough covered in between. OPTIONAL: once dough is rolled out, sprinkle sesame seeds on one side, and with rolling pin, press seeds into dough. These doesn't have to look perfect.
• Place a large cast-iron pan (or griddle over two burners) over medium-high heat for a few minutes or until a sprinkle of water instantly evaporates.
• Place the dough in the pan or over the griddle. Cook for 1 minute or until puffed slightly and blistered. Turn over using tongs to cook the other side, no more than 30 seconds. For extra browning, flip it over for 30 more seconds.
• Transfer the lavash to a baking sheet and cover with a dry kitchen towel while you cook the rest of the dough.
• Eat the lavash soon after making it or store it in plastic bags to keep the bread pliable. It's okay if it dries out and turns brittle; rehydrate it by misting the lavash with water and covering it with a towel to let it soften. Soon after, it should be pliable enough to roll up without cracking. If it's still cracking, mist with more water.