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Category Archives: Turkish

Turkish Pide with Spinach and Feta

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Turkish Pide with Spinach and Feta

A lovely meal all by itself.

A versatile comfort food

A versatile comfort food

canoe shape pide

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L for Lavash: Turkish Flatbread

One bread, many avatars

A great tasting flatbread, which can be used as a wrap with halloumi, olives, feta, lettuce, tomatoes, cucumber, grated mozzarella, cottage cheese, alfalfa sprouts, grated carrots, falafel and yogurt and garlic dressing or salsa. The choice is endless. And some good news…This thin, round flatbread can also double as a thin crust for pizza.

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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.

Ingredients

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

1½tsp-dried yeast

1 tsp. sugar

½ tsp. salt

Directions

Take a measuring cup, add lukewarm water, sugar, and yeast and let it rest for 10 minutes, until the mixture becomes frothy.

Get ready to make your Lavash

Get ready to make your Lavash

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.

Knead the dough for at least 5 minutes, cover, and let it rest for almost an hour and half

Knead the dough for at least 5 minutes, cover, and let it rest for almost an hour and half

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.

Divide the dough into 4 balls

Divide the dough into 4 balls

Cover with a wet cloth and let it rest for 30 minutes.

Time to display some rolling pin expertise. There is nothing like a perfect round for me.

Time to display some rolling-pin expertise. There is nothing like a perfect round for me.

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.

Lavash in a pan...

Lavash in a pan…

Turn once as bubbles appear on the surface.

Some like it with sesame

Some like it with sesame

oh, I like mine with zaatar

oh, I like mine with zaatar

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!

Stuff what you like. I like my Indian paneer with chill flakes

Stuff what you like. Give me Indian paneer with chill flakes any day

The recipe yields 4 good and edible Lavash.There is always a room for improvement !

It does taste good.

It does taste good.

And yes, I just learnt that Lavash is actually  Luh-vosh….! That’s how they pronounce it.

Lavash making process was worth the effort, after all! Three cheers!

Lavash making process was worth the effort, after all! Three cheers to me!

(Adapted from Tansu Aksu’s recipe)

Click here for the original source