LAVASH

Lavash is a thin, soft, flat bread popular in Turkey, Iran and Middle eastern countries. It is served with kebabs, baba ganoush and hummus. It is used for making wraps and sandwiches. Check previous posts for recipe of kebabs and baba ganoush. I will be soon uploading the recipe for hummus.

As Lavash is very thin, it tends to dry out quickly. It is advisable to spray it with water after preparing it and wrapping it in moist cloth.

It is made from all purpose flour (maida), yeast, salt and water. I have added some proportion of whole wheat flour which has worked fine.

 

Recipe for Lavash

Ingredients for Lavash

• 1 ½ cups all purpose flour (maida)
• ½ cup whole wheat flour (atta)
• ½ tsp dry yeast
• 1 tsp salt
• 1 tsp raw sugar or white sugar
• 1 cup warm water
• 2 tbsp olive oil

How to make

In a small bowl put dry yeast and raw sugar. Pour ¼ cup warm water. Keep aside for 5minutes.

In a mixing bowl take the all purpose flour and whole wheat flour. Add salt to it and mix well.

Add the activated yeast mixture. Knead a soft dough by adding warm water. I required ¾ th cup of water to knead this dough.

Dust the working area with some flour. Now transfer the dough to a on the dusted surface. Knead for 6 to 7 minutes or until the dough becomes soft.

 Apply some olive oil and keep into a big bowl (greased with oil). Cover with a moist cloth. Keep in a warm place to prove. That will require 2 hours or more depending on the climate.

Divide the dough in six equal portions. Shape them into balls. Cover with moist cloth for ten minutes.

Roll it thin into oval shape.

Put it on medium hot griddle. Cook for two minutes on each side.

Once cooked lightly spray some water on it. This will prevent the lavash from drying and will keep them soft. Also cover them with moist cloth until consumed.

Serve it with kebabs, baba ganoush or hummus.