LAVASH CRACKER BREAD
This is identical to the cracker bread sold at delis in large grocery stores that costs six dollars for three big rounds. You can make it for pennies! I fell it love with it as an appetizer with Harvarti cheese melted on it but with the price of the cheese and lavash we didn't have it much.
Provided by Betty McCommon
Categories Appetizers and Snacks Snacks Cracker Recipes
Time 1h48m
Yield 30
Number Of Ingredients 5
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.
Nutrition Facts : Calories 49.6 calories, Carbohydrate 10.4 g, Fat 0.2 g, Fiber 0.5 g, Protein 1.5 g, Sodium 78.2 mg
LAVASH
This lavash is a crisp, flaky cracker-bread rather than the soft, foldable type. It's great with Armenian string cheese - or any cheese you like - and goes great with a cup of your favorite coffee or tea.
Provided by Robyn
Number Of Ingredients 7
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
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.
LAVOSH
Good with soup, as an appetizer or as a snack. Lavosh is an Armenian unleavened flat bread.
Provided by SALLYCOOKS
Categories Appetizers and Snacks Snacks Cracker Recipes
Time 1h15m
Yield 10
Number Of Ingredients 8
Steps:
- Preheat oven to 400 degrees F (200 degrees C).
- In a large bowl, stir together, flour, sugar and salt. Add water, 1 egg white and melted butter; mix well to make a stiff dough. Knead until dough is smooth, about 5 minutes.
- Divide dough into 10 balls. Roll each ball on lightly floured surface until paper thin. Place on ungreased baking sheet. Brush with egg white and sprinkle with sesame seeds.
- Bake in preheated oven for 10 to 12 minutes, until browned.
Nutrition Facts : Calories 150.8 calories, Carbohydrate 24.8 g, Cholesterol 6.1 mg, Fat 3.5 g, Fiber 1.1 g, Protein 4.7 g, SaturatedFat 1.6 g, Sodium 266.4 mg, Sugar 0.6 g
LAVASH CRACKER - BREAD
Peter Reinhart's lavash recipe (in The Baker's Apprentice) is my favorite, but is thicker than I like. This version varies in kneading method, makes twice the area and varies in preparation to baking.
Provided by Red_Apple_Guy
Categories Breads
Time 2h10m
Yield 2 flatbreads
Number Of Ingredients 6
Steps:
- Add all ingredients to a medium bowl and mix one minute until ingredients are uniformly distributed.
- Place in an oiled 2 cup measuring cup and cover. Let rest for 10 minutes and begin kneading on a lightly floured surface.
- Knead for 5 minutes (it's a stiff dough) and place back into the cup and cover.
- in 20 minutes, remove the dough, stretch into a rectangle as large as possible without tearing and fold letter-style, top to bottom third and bottom to top third. Do this from sides as well. Replace into measuring cup and cover.
- In 20 minutes, do another stretch and fold and replace into cup. Let rest in a warm place until doubled in volume. This make take another hour to hour and 20 minutes.
- Preheat oven to 350°F A baking stone can be used if desired.
- Divide the dough into 2 equal halves and roll one half out on a lightly floured surface until it resists rolling. Do the same with the other half. Return to the first dough piece and continue to roll out until each piece is a 12" x 15" rectangle or a 15" diameter circle. Lift the doughs occasionally and return to the surface and re-flour lightly as needed.
- Cover each dough with a thin towel or plastic wrap lightly to prevent sticking (can use flour or oil to prevent sticking but not usually necessary). Let rest for 5 minutes.
- Lift the dough and place onto a half size baking sheet (12" x 16" or so) that has been fitted with parchment paper or silpat pad.
- Spray the doughs with water lightly and sprinkle toppings (sesame seeds, poppy seeds, sea salt, Italian seasonings and/or paprika). Lightly press or roll the toppings into the dough. Instead of water, an egg wash or milk wash can be applied.
- Using a fork, press holes into the dough to reduce the bubbling that flatbreads all do.
- Bake for 4 minutes and rotate pan or pans and bake for an additional 5 minutes or until the crackers are uniformly browned lightly and crispy. Remove and cool on the pan, counter or rack.
Nutrition Facts : Calories 533.9, Fat 8.2, SaturatedFat 1.1, Sodium 585.8, Carbohydrate 100.6, Fiber 3.5, Sugar 8.9, Protein 12.8
LAVASH ARMENIAN CRACKER BREAD
I found the recipe on the internet and wrote it down before my computer crashed. It seems by the ingredients that this will taste closely to the type of crackers that are in the Starbucks Cheese, nuts and fruit plate. It has a different taste and I thought it would go well with Hummus because of the flavor and very crisp texture. I enjoyed mine with Brie Cheese and sharp cheddar cheese. But use what you would like. I've learned that Lavash is an Armenian flat-bread traditionally made several ways - plain, with sesame seeds or with poppy seeds on top. In the United States, Lavash is more of a wrap as it is just a bit thicker than the true Armenian form of the bread/cracker - however, by making your own, you can roll it as thick or thin as you like. The Lavash sold in stores, can easily be turned into crackers if allowed to dry out or you bake it for a short period of time. In its original state or before being made into crackers, Lavash is flexible like a tortilla or a wrap.
Provided by ChrissyVas
Categories Grains
Time 2h10m
Yield 6-8 serving(s)
Number Of Ingredients 6
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.
Nutrition Facts : Calories 248.2, Fat 3.5, SaturatedFat 0.5, Sodium 392.5, Carbohydrate 48.7, Fiber 8.2, Sugar 1.2, Protein 9.5
BLACK PEPPER LAVASH - MIDDLE EASTERN 'CRACKER / CRISP BREAD'
Many countries have their own spin on Lavash. This recipe is a Turkish version found on the Chow. The addition of black pepper kicks things up just a touch. For a great appetiser serve with a selection of dips - you must of course include hummous! You can also make the dough up to a day in advance. Please note though, Lavash is best eaten weithin 8 hours of baking! Time to make doesn't include chilling time...
Provided by Um Safia
Categories Breads
Time 1h1m
Yield 8-10 serving(s)
Number Of Ingredients 7
Steps:
- Whisk together egg and water until evenly combined; set aside. Heat the oven to 400°F and arrange the rack in the middle.
- Combine flour, butter, salt, and sugar in the bowl of a stand mixer fitted with the paddle attachment. Mix on low speed until ingredients resemble cornmeal, about 2 minutes. Add egg mixture and mix on medium-low speed until just incorporated. Divide into three pieces, form into flat disks, cover each in plastic wrap, and refrigerate at least 30 minutes.
- Place one dough piece on a lightly floured surface and, using a floured rolling pin, roll dough into a paper-thin sheet (about 1/16 inch thick), approximating the dimensions of your baking sheet.
- Place dough on an ungreased baking sheet and sprinkle with 3/4 teaspoon of the pepper. Press pepper into lavash and bake until golden brown and crisp, about 18 minutes. Meanwhile, prepare remaining dough. Once baked, transfer to a wire rack to cool. Serve warm or at room temperature.
Nutrition Facts : Calories 234.3, Fat 6.9, SaturatedFat 3.9, Cholesterol 41.7, Sodium 447.2, Carbohydrate 36.7, Fiber 1.4, Sugar 0.7, Protein 5.8
LAVASH
Make and share this Lavash recipe from Food.com.
Provided by Dancer
Categories Breads
Time 50m
Yield 16 large rectangles.
Number Of Ingredients 8
Steps:
- In small bowl, stir together yeast, water and sugar.
- Let sit about 10 minutes to proof.
- Add oil.
- Combine flour and salt in food processor.
- With motor running, add yeast mixture through feed tube and process for 20 seconds.
- Stop to scrape down bowl with rubber spatula, then continue processing to form stiff ball.
- Turn dough out onto work surface and knead for a few minutes until dough is smooth.
- Place dough in oiled bowl, turn to coat, cover tightly with plastic wrap and let rise in draft-free place until doubled in volume, 1 to 1 1/2 hours.
- Preheat oven to 350 degrees.
- Combine sesame and poppy seeds in small bowl.
- Turn dough out onto work surface, flatten into rectangle and divide into 16 roughly equal pieces.
- Cover pieces you are not working with plastic wrap.
- On unfloured surface, roll each piece as thin as possible.
- Lift it up.
- Flip it over.
- And roll again until paper thin.
- You should have rectangle about 8 by 3 inches.
- Peel dough off work top and place on ungreased baking sheet.
- Prick holes in dough with fork.
- Brush lightly with water and sprinkle with about 1 tablespoon seeds.
- Repeat with remaining pieces of dough and fit as many pieces as possible on baking sheet without touching.
- Bake until golden brown, about 20 minutes, and cool completely on wire racks.
- Repeat until all dough is baked.
LAVASH ARMENIAN THIN BREAD
Make and share this Lavash Armenian Thin Bread recipe from Food.com.
Provided by Strawberry Girl
Categories Breads
Yield 2 loaves
Number Of Ingredients 8
Steps:
- Place the tepid water in your electric mixing bowl and add the olive oil, sugar, and yeast. Using the batter blade let the electric mixer blend these very well.
- It will take about 5 minutes on low speed.
- Stir in the salt. Gradually add 2 cups of the flour and beat on low speed until a thick and smooth batter forms.
- Change the blade to a bread dough hook and knead in the additional 2 cups of flour.
- If you do not have a heavy mixer such as a KitchenAid, incorporate the flour with a wooden spoon and finish the kneading by hand.
- Kneading should take about 10 minutes in the machine, 20 minutes by hand.
- Place the dough on a plastic countertop and cover with a large stainless-steel bowl.
- Allow the dough to rise until double in bulk, about 1 1/2 hours.
- Punch the dough down and divide into 8 pieces.
- Let stand, covered, 15 minutes.
- Roll out each piece of dough into a 12-inch-diameter circle. Working with 2 pieces of dough at a time, arrange breads on ungreased baking sheets.
- Brush with milk and sprinkle sesame seeds over tops.
- Pierce with a fork many times, all over.
- Bake on the lowest racks in the oven, at 375F, for 8-10 minutes, or until light brown.
- Rotate the pans in the oven from top to bottom, to insure even browning.
- Serve dry or wet. (To wet, hold the cracker under running water until lightly moistened all over, and then wrap in a moist towel for 10-15 minutes.) If the cracker is too dry to roll, it will crack.
- Sprinkle with a little more water and let stand a few minutes.
- If it is too wet, cover with a dry towel and let it stand.
Nutrition Facts : Calories 1272.6, Fat 32, SaturatedFat 5.5, Cholesterol 8.5, Sodium 2367.7, Carbohydrate 214, Fiber 7.7, Sugar 19.5, Protein 29.3
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LAVASH CRACKERS RECIPE - JESSAMYN WALDMAN | FOOD & WINE
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Servings 36Total Time 2 hrs 30 mins
- In the bowl of a standing electric mixer, combine the yeast with 2 tablespoons of the water and let stand until moistened. Add the flour, olive oil, honey, 2 teaspoons of salt and the remaining water. Fit the mixer with the dough hook and mix on medium-low until a firm, supple dough forms, 15 minutes. Turn the dough out onto a floured surface and cut into thirds; let stand for 15 minutes.
- Preheat the oven to 325°. Lightly coat the underside of three 12-by-15-inch rimmed sheet pans with vegetable oil. On a floured surface, roll out the dough to rectangles slightly larger than the sheet pans, a scant 1/8 inch thick; if the dough springs back, let rest for a few minutes before rolling again. Drape each rectangle over the underside of each sheet pan so it hangs over the edge.
- Sprinkle each rectangle with water, then sprinkle with 1/2 teaspoon of kosher salt and 1 tablespoon each of the za'atar and sesame and poppy seeds (1 flavor per tray). Leave the dough whole or, using a pastry wheel, cut it into twelve 3-by-5-inch pieces.
- If you have 3 racks in your oven, bake 1 pan of lavash on each rack for 40 minutes, until browned and crisp; shift the pans halfway through baking. If you have 2 racks, bake the lavash in shifts for 35 minutes per batch. Transfer the lavash to racks and let cool. Break the lavash as desired and serve.
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