LAVASH BREAD (YEASTLESS ARMENIAN FLATBREAD)
Steps:
- Whisk flour and salt together and add to a standing mixer.
- Using a dough hook, slowly drizzle warm water over the flour mixture while the machine is running.
- Mix until the dough comes together, scraping the sides of the bowl when necessary. If needed, add a few additional tablespoons of warm water to wet the dry flour on the bottom of the bowl.
- Once the dough comes together, cover it with saran wrap and place in a warm location for an hour.
- After one hour, stretch the dough from the outside edges towards the center. Do this all the way around the dough ball then flip the dough over and form into a smooth ball.
- Cover the bowl back up and allow the dough to rest for 30 minutes. Repeat this process one additional time.
Nutrition Facts : ServingSize 1 lavash, Calories 330 kcal, Fat 2 g, Carbohydrate 66 g, Fiber 3 g, Protein 9 g, Sodium 581 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!
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
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
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
ARMENIAN BREAD
Make and share this Armenian Bread recipe from Food.com.
Provided by Alia55
Categories Yeast Breads
Time 2h35m
Yield 3 loafs
Number Of Ingredients 14
Steps:
- Scald the milk and stir in the butter and lard.
- Allow to cool to about 100°F, then crumble in the yeast and add the sugar and a few spoonfuls of warm water and leave in a warm place till frothy.
- Mix together the flour, sesame seeds, sunflower kernels and salt.
- Stir the yeast and milk mixture into the flour together with 2¾ cups of lukewarm water.
- Beat well and knead till smooth and silky.
- Leave to rise for about 45 minutes.
- Knead again and form into 3 large flat loaves.
- Lay the loaves on greased baking sheets and leave to rise again for 30 minutes.
- Mix together the eggs, cheese, cumin, walnuts, and pepper and spread this thick paste over the loaves.
- Bake at 425° for 15 minutes, then reduce heat to 350° and bake for 30 minutes more or till the loaves are firm and golden and sound hollow when tapped.
- Cool on wire rack.
Nutrition Facts : Calories 2353.5, Fat 50.2, SaturatedFat 21.9, Cholesterol 224.4, Sodium 1660.4, Carbohydrate 396.8, Fiber 16.2, Sugar 3.5, Protein 70.9
LAHVOSH/LAVOSH ARMENIAN CRACKER BREAD
I found this recipe off of the internet to post for NA*ME tag. I'll be trying it out this weekend hopefully. I can imagine it would go wonderfully with cheese, soup, or as an appetizer with hummus or any other kind of dip.
Provided by Leahs Kitchen
Categories Breads
Time 4h8m
Yield 8-10 lahvosh, 4-6 serving(s)
Number Of Ingredients 7
Steps:
- In a large bowl dissolve yeast in the warm water and then add sugar.
- Next add the flour, the butter and salt. Knead the dough until it is very smooth. Cover and let stand in a warm place for 4 hours. Divide the dough into balls the size of two hands cupped together.
- On a floured board, roll out the balls until they are the size of a 14" pizza pan. Place the dough in the pan and poke the dough in several places with a fork.
- Sprinkle the tops with sesame seeds, pressing them in so that they don't fall off and bake on the bottom shelf of a 400 degree oven for 5 - 6.minutes. After the 5-6 minutes are up move the pan up to the middle shelf of the oven until lightly browned. Enjoy!
Nutrition Facts : Calories 721.2, Fat 17, SaturatedFat 10, Cholesterol 40.6, Sodium 1860, Carbohydrate 122.5, Fiber 4.8, Sugar 2.5, Protein 17.4
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