Armenian Cracker Bread Recipes
ARMENIAN CRACKER BREAD
From the Los Angeles Times, about 20 years ago. I put an hour down as prep time, but really that's not taking into account setting/rising etc. Just giving ya a heads up, but you'll see as you read the recipe, that yes, it takes longer. Support Our Grain Farmers!
Provided by Iowahorse
Categories Breads
Time 1h5m
Yield 8 Pieces
Number Of Ingredients 6
Steps:
- Sprinkle yeast into warm water in large bowl and stir until dissolved.
- Add salt.
- Combine all-purpose and whole wheat flours and add enough to yeast 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.
- Place, one at a time, on baking sheet and sprinkle with sesame seeds.
- Bake at 400F 5 to 6 minutes, or until bread appears dry, lightly browned and blistered.
- Run palest side under hot broiler until lightly browned. Cool and.
- store in dry place.
Nutrition Facts : Calories 230.2, Fat 1.4, SaturatedFat 0.2, Sodium 295.5, Carbohydrate 47.3, Fiber 5.2, Sugar 0.2, Protein 9
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
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