Lavash
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Lavash
  Turkish  
Last updated 6/12/2012 1:21:44 AM. Recipe ID 54067. Report a problem with this recipe.
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      Title: Lavash
 Categories: Breads, Turkish
      Yield: 8 Servings
 
      1 pk Yeast
      2 c  Warm water
      2 tb Sugar
  5 1/2 c  All purpose flour
      2 ts Salt
 
  Lightly oil a bowl for the dough. Mix the yeast, water and sugar in a
  large mixing bowl. Add the flour and salt and mix until it forms a
  well-blended but somewhat soft dough. (resist the temptation to work
  in any more flour than absolutely necessary.) Knead the dough by hand
  or machine. If by hand, turn it out on a floured board and work it
  until it is smooth and elastic, approximately 10 minutes. If using a
  dough hook on an electric mixer, knead the dough at the slowest speed
  for about 5 minutes. Pat the dough into a ball and put it in the
  oiled bowl. Cover the dough with a kitchen towel and set it in a
  warm, draft-free place to rise until the dough has doubled in bulk,
  about 30 to 40 minutes. (A perfect place is a gas oven with its
  slight heat given off by the pilot light; an electric oven, turned on
  low for no more than 2 minutes, then turned off, works equally well.)
  When the dough has doubled, turn it out on a floured board, punch it
  down, and knead it again until there is no air left in it. Divide the
  dough into 8 round mounds, place them on the board, cover again with
  a towel, and let rise until almost doubled, about 30-minutes. While
  the dough is rising, preheat the oven to 450F. Position a rack as
  close as possible to the oven bottom. Flour a 12x15-in baking sheet.
  When the 8 mounds of dough have risen, roll them out, one piece at a
  time into rectangles about 12x15 inches (the size of a standard sheet
  pan) and about as thin as for a pizza. Puncture the entire surface at
  1/2-inch intervals with the tines of a roasting fork. Bake the
  breads, one at a time, for 6 to 8 minutes, or until the tops are
  lightly browned.  Remove each finished bread to a wire rack to cool
  and continue baking the remaining breads until all 8 are finished.
  During the baking, if any large bubbles start to puff up, puncture
  them immediately with a fork. The bread in the Middle East is
  traditionally a type of cracker bread called lavash (lawasha in
  Assyrian). This flat leavened bread is available in grocery stores
  and specialty markets and can be eaten as a cracker in the dry, crisp
  form in which it comes. However to serve along with a meal, it is
  preferable to dampen it so that it becomes more breadlike. Moisten
  the lavash, one cracker at a time, under cold running water, making
  sure that both sides are completely wet; place in a plastic bag for 3
  hours, at the end of which time the bread will be pliable and chewy.
  Lavash prepared in this fashion is also used for Aram sandwiches. In
  the old country, a lavash bread would bake in a clay bottomed oven in
  2 to 3 minutes. You can get much the same result baking on a ceramic
  baking tile or directly on the floor of a gas oven.
 




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Recipe ID 54067 (Apr 03, 2005)

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