A lovely meal all by itself.
I have been wanting to make Lavash bread for long, but just did not have a proper recipe.
Finally after a whole lot of research, I settled on a blog by Tansu Aksu, which had a recipe that sounded pretty perfect. The recipe calls for all-purpose flour, but I used half all-purpose and half wheat flour, and the results are good and the bread comes out quite soft.
Next time, may be I will use only all-purpose flour and compare the results. You can also experiment by adding oat bran and flax seeds.
Another exciting factor about this recipe was that the blogger indicated that Lavash could also be cooked over stove top, using a griddle pan.
½ cup all-purpose flour
½ cup whole-wheat flour
½ cup warm water (more or less according to the flour type)
1 tbsp. olive oil
1 tsp. sugar
½ tsp. salt
Take a measuring cup, add lukewarm water, sugar, and yeast and let it rest for 10 minutes, until the mixture becomes frothy.
In a large mixing bowl stir together flour and salt.
Gradually add the yeast/water mixture
Add oil and knead well for about 5 minutes.
Add a dab of oil, cover and let it rest for about 1 ½ hours.
On a floured surface, divide the dough into 4 balls.
Cover with a wet cloth and let it rest for 30 minutes.
Using a rolling-pin, roll out each ball thin and even, almost like a chapatti or Indian bread.
Wet your hands and pat on the surface, sprinkle sesame seeds/zaatar, chopped garlic pieces and place the bread in a hot griddle pan.
Turn once as bubbles appear on the surface.
You may apply little butter if you like.
Remove from the pan, spread dressing, add stuffing of your choice, roll it up and serve with Arabic pickle, roasted garlic hummus and garlic-yogurt dip. Or may be, just eat it plain, slathered in butter!
The recipe yields 4 good and edible Lavash.There is always a room for improvement !
And yes, I just learnt that Lavash is actually Luh-vosh….! That’s how they pronounce it.
(Adapted from Tansu Aksu’s recipe)