Lavash Food

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 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 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

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.