Lavosh Food

LAVOSH

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.

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.

CUMIN LAVOSH

Steps:

• Mix all dry ingredients together in the bowl of an electric mixer. Cut in the soft butter with the paddle attachment until the mixture resembles coarse meal. Add enough of the buttermilk to bring the dough together. Turn over on counter, divide in half or quarter, wrap in plastic wrap and refrigerate overnight. Roll into paper thin sheets with a rolling pin or with a pasta machine. Sprinkle with kosher salt and pepper, and bake on baking sheet lined with parchment paper at 300 degrees in convection oven for about 12 to 15 minutes, or until golden brown.

SWEET LAVOSH

Steps:

• Preheat oven to 350°F.
• Mix dry ingredients. Add butter and buttermilk; mix well.
• Form into walnut-sized balls and roll out on a floured board or between two sheets of waxed paper. Roll as thin as possible or they will be bready instead of crispy - no thicker than 1/8".
• Place on ungreased cookie sheet and bake for 10 to 12 minutes.
• Turn over halfway through baking to brown both sides.

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.

LAVASH

Steps:

• Mix together flours, shortening, salt, and sugar in mixer using dough hook attachment at medium speed until mixture resembles coarse meal. Add water and egg and mix 5 minutes (dough will be very sticky). Scrape down side of bowl and cover with plastic wrap, then let stand at warm room temperature at least 1 and up to 4 hours.
• Put oven racks in upper and lower thirds of oven and preheat oven to 350°F.
• Stir together butter (2 tablespoons) and garlic. Lightly brush baking pans with additional melted butter.
• Turn out dough onto a well-floured surface and dust generously with flour, then divide dough into 2 equal portions. Roll out 1 portion of dough with a lightly floured rolling pin into a roughly 10- by 7-inch rectangle. (Dough will be very soft.) Dust backs of your hands with flour and slide them under dough. Working over 1 of the baking pans, gently stretch dough as evenly as possible to fit into pan. Pull sides and corners of dough to cover bottom of pan evenly. (Sides of dough may be slightly thicker than center.) Repair any holes in dough by pinching and pressing dough together. Repeat with second piece of dough and other baking pan.
• Brush surface of dough lightly with garlic butter (be careful not to tear the dough), then sprinkle evenly with sesame seeds, lightly pressing to help them adhere. Sprinkle with cheese.
• Bake, switching position of baking pans in oven and rotating them 180 degrees halfway through baking, until golden, 25 to 35 minutes total.
• Cool lavash in pans on racks, about 15 minutes. (Lavash will crisp as it cools.) Break into pieces to serve.