Lavash Chips Recipes

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LAVASH



Lavash image

Provided by Alton Brown

Categories     side-dish

Time 30m

Yield 10 to 12 serving

Number Of Ingredients 6

14 1/2 ounces all-purpose flour, approximately 2 1/2 cups plus extra for rolling
1 teaspoon table salt
1/2 teaspoon granulated sugar
2/3 cup water, plus additional if needed
1 whole egg
5 tablespoons unsalted butter, divided, melted, and cooled slightly

Steps:

  • Place the flour, salt and sugar into a medium bowl and whisk to combine. In a small bowl whisk together the water, egg, and 2 tablespoons of the butter. Add the egg mixture to the dry ingredients and stir until the dough comes together, adding additional water if the dough is dry. Knead the dough in the bowl 5 to 6 times. Turn the dough out onto the counter, divide into thirds, cover with a tea towel and allow to rest for 30 minutes.
  • Preheat the oven to 375 degrees F.
  • Lightly butter the back of a half sheet pan using some of the remaining butter. Place the sheet pan, upside down on a surface that will prevent sliding. Working with one ball at a time, place the dough ball onto the back of the sheet pan and roll the dough out to an even 1/8-inch thickness. Gently stretch the edges of the dough so they fall slightly below the edge of the pan and hold the dough in place. Lightly brush the dough with butter, place on the middle rack of the oven and bake for 10 to 15 minutes or until golden brown. Remove the lavash to a cooling rack. Repeat with the remaining dough, on a cooled pan. Break each sheet into shapes and sizes as desired. Once completely cooled, store in an airtight container for up to 5 days.

PARMESAN LAVASH CHIPS WITH CREAMY TOMATO-BASIL DIP



Parmesan Lavash Chips with Creamy Tomato-Basil Dip image

Provided by Giada De Laurentiis

Time 35m

Yield 4 to 6 servings

Number Of Ingredients 6

Two 9-by-12-inch whole wheat lavash breads
2 tablespoons extra-virgin olive oil
1 cup finely grated Parmesan
1 cup tomato-basil sauce, such as Giada De Laurentiis for Target Tomato-Basil Sauce
1/4 cup (2 ounces) creamy gorgonzola, at room temperature
1/4 cup (2 ounces) mascarpone, at room temperature

Steps:

  • Place an oven rack in the center of the oven and preheat to 350 degrees F.
  • For the chips: Brush the breads with the oil using a pastry brush and sprinkle with the Parmesan. Cut each bread into 32 triangles and arrange in a single layer, cheese-side-up, on 2 baking sheets. Bake until light golden, 10 to 12 minutes.
  • For the dip: Bring the tomato-basil sauce to a simmer over medium heat in a medium saucepan. Cook for 5 minutes. Remove the saucepan from the heat and whisk in the gorgonzola and mascarpone until incorporated. Pour the dip into a serving bowl and serve the chips alongside.

LAVASH



Lavash image

This lavash recipe makes a forgiving dough that can bend to your schedule: You can make the first step and the final product in about 6 hours, or you can spread the work out over the course of a couple days.

Provided by Kate Leahy

Categories     Flat Bread     Bread     Armenia     Tree Nut Free     Peanut Free     Dairy Free

Yield Makes 8 (13-by-9-in [33-by-23-cm]) sheets

Number Of Ingredients 9

Old Dough:
½ cup [70 g] all-purpose flour
¼ cup plus a scant 1 Tbsp [70 ml] lukewarm water
¼ tsp instant yeast
Dough:
1 cup [240 ml] lukewarm water
1 Tbsp sunflower oil or other neutral oil
2 tsp kosher salt
3 cups plus 2 Tbsp [440 g] all-purpose flour, plus more for dusting

Steps:

  • To make the old dough, using your hands or a rubber spatula, squish together the flour, water, and yeast in a bowl until it forms a thick paste. Scrape the paste into a small, lightly oiled container, cover, and let it sit out for 1½ to 2 hours, or refrigerate overnight and bring to room temperature for at least 2 hours before using. When ready, the ball will have doubled in volume.
  • To make the dough in a stand mixer:
  • In the bowl of a stand mixer, combine the old dough, water, oil, and salt. Squish the old dough with your hands to break it up in the water; it doesn't have to be perfectly mixed in.
  • Fit the stand mixer with the paddle attachment and add a third of the flour. Mix on low speed until the dough looks like pancake batter. Add the remaining flour and mix on low speed until incorporated. Remove the paddle attachment, pulling off any dough stuck to it. If there is flour at the base of the bowl, use your hands to press the dough into the flour. Cover the bowl with a kitchen towel and let the dough sit for 20 minutes to allow the flour to hydrate.
  • Remove the towel and attach the dough hook to the stand mixer. Mix the dough on medium speed until the dough releases from the sides of the bowl without sticking and feels smooth to the touch, about 4 minutes. Turn the mixer off and reposition the dough to the center of the bowl if it seems to get stuck on one side of the bowl.
  • To make the dough by hand:
  • Combine the old dough, water, oil, and salt in a large bowl and mix together, squishing the old dough into the water with your hands. Stir in the flour gradually with your fingers until a crumbly dough forms, then knead it a few times in the bowl by folding the dough over itself and pressing it down into the bowl. Cover the bowl with a kitchen towel and let the dough rest for 20 minutes.
  • Dust the counter lightly with flour and place the dough on top. Begin kneading by stretching and folding the dough over itself until it is smooth to the touch, 5 to 7 minutes.
  • To finish and shape the dough:
  • Lightly oil an 8 cup [2 L] glass Pyrex or a large glass bowl and place the dough inside. Cover the bowl with a lid, a plate, or plastic wrap, and let it rest for 3 hours or until doubled in volume. Or refrigerate overnight and let the dough come to room temperature for at least 2 hours before portioning.
  • To portion and shape the dough, dust the counter lightly with flour and place the dough on top. Using a bench scraper or knife, cut the dough into eight pieces about 3.5 oz [100 g] each.
  • To shape the dough, cup the palm of your hand over one portion at a time and move your hand in a circle. The friction from the counter will help form the dough into a ball. If there is too much flour on the surface and the dough is sliding around, give the counter a spritz of water and try again. Lightly oil a rimmed tray and place the dough on the tray, ensuring that the portions are not touching. Cover with a kitchen towel or plastic wrap lightly coated with oil. Leave out for 1 to 1½ hours, or until puffy, or refrigerate for up to 3 days. If you refrigerate the dough, use plastic wrap to cover it and expect it to take an hour or two to return to room temperature before it is ready to be rolled out.
  • Dust the counter lightly with flour. Pat a portion of dough into an oval with your fingertips. Using a rolling pin and moving back and forth, roll the dough as thinly as possible into an oval about 13 by 9 in [33 by 23 cm]. If the dough resists stretching, let it relax and start working on another portion before returning to it. You can also gently stretch the dough with your hands to correct the shape. It doesn't have to look perfect.
  • To griddle lavash on overturned wok:
  • Place a carbon-steel wok upside down over a burner. Have a pair of tongs handy.
  • Heat the wok over high heat for 1 minute or until a sprinkle of water instantly evaporates.
  • Drape the dough over the wok. Cook for 1 minute or until you can lift it easily from the wok with tongs and it has puffed slightly and blistered. Turn the dough over to briefly cook the other side, no more than 30 seconds. For extra browning, flip it over for another 30 seconds.
  • Transfer the lavash to a half-sheet pan and cover with a dry kitchen towel while you cook the rest of the dough. In between batches, turn off the burner. The wok heats up quickly, and it will get too hot if the burner is left on.
  • To griddle lavash on cast-iron griddle:
  • Place a 20 in [50 cm] cast-iron griddle over two burners. Heat the griddle over medium-high heat for a few minutes or until a sprinkle of water instantly evaporates.
  • Drape the dough over the griddle. Cook for 1 minute or until you can lift the dough easily with tongs and it has puffed slightly and blistered. Turn the dough over to briefly cook the other side, no more than 30 seconds. For extra browning, flip it over for 30 more seconds.
  • Transfer the lavash to a half-sheet pan and cover with a dry kitchen towel while you cook the rest of the dough. In between batches, keep the griddle turned on, but monitor its heat so it doesn't get too hot.
  • To grill lavash:
  • Have tongs, a pastry brush, a small bowl of vegetable oil, and 2 half-sheet pans ready. Coat one of the pans lightly with oil.
  • Heat a gas grill over medium-high heat or prepare a charcoal grill for direct-heat cooking. Ensure that the grill grates are clean. The grill should be hot enough that you can only hold your hand over the grates for 3 to 5 seconds. Place a sheet of dough onto the oiled pan and brush oil on top. Drape the oiled dough over the grill. Cover the grill and cook for 25 seconds. Uncover the grill. Using tongs, turn the lavash over and let it cook for another 25 seconds, uncovered, or until evenly blistered and puffed in parts.
  • Transfer to the clean half-sheet pan and cover with a dry kitchen towel while you cook the rest of the dough.
  • Eat the lavash soon after making it or store it in plastic bags to keep the bread pliable. It's okay if it dries out and turns brittle; just rehydrate it by misting the lavash with water and covering it with a towel to let it soften. Soon after, it should be pliable enough to roll up without cracking. If it's still cracking, mist with more water.

LAVASH CHIPS



Lavash Chips image

Make and share this Lavash Chips recipe from Food.com.

Provided by ThatSouthernBelle

Categories     Breads

Time 8m

Yield 3 serving(s)

Number Of Ingredients 5

1 1/2 ounces piece lavash bread
olive oil
oregano
pepper
salt

Steps:

  • Cut or tear lavash into bite size pieces.
  • Heat olive oil in skillet. (You only need enough olive oil to cover the bottom of the skillet.).
  • Place lavash pieces into the hot oil and brown.
  • Season with oregano, pepper and salt to taste.
  • Remove from pan and place them on a paper towel to absorb any excess oil.
  • Enjoy warm or cold.

Nutrition Facts :

LAVASH CRISPS



Lavash Crisps image

Use the crisps to absorb the broth from our Poached Halibut in Lemon-Thyme Broth.

Provided by Martha Stewart

Categories     Food & Cooking     Appetizers

Time 15m

Number Of Ingredients 3

2 pieces lavash, each about 9 by 10 inches
2 teaspoons extra-virgin olive oil
Freshly ground pepper

Steps:

  • Preheat oven to 425 degrees. Put lavash on a baking sheet; brush each piece with 1 teaspoon oil, and generously season with pepper. Toast in oven until crisp and golden, about 10 minutes. Let cool completely on sheet before breaking into pieces to serve.

CRISPY WHOLE WHEAT LAVASH CHIPS



Crispy Whole Wheat Lavash Chips image

These chips bake up nice and crisp and pair well with any dip, hot or cold. Sprinkle with any combination of seasonings, such as kosher or sea salt and pepper, cumin, smoked paprika. The possibilities are endless and delicious! I especially like them with a delicious hummus!

Provided by debbie eckstein

Categories     Snack Chips

Time 30m

Yield 36

Number Of Ingredients 3

1 sheet whole wheat or regular lavash bread
1 tablespoon olive oil
3 tablespoons freshly grated Parmesan cheese, or to taste

Steps:

  • Preheat oven to 350 degrees F (175 degrees C).
  • Brush lavash with olive oil. Sprinkle with Parmesan cheese. Using a very sharp knife or a pizza cutter, cut lavash into strips, squares, or triangles. Place lavash pieces on a baking sheet.
  • Bake in the preheated oven until crisp, about 10 minutes. Remove from oven to cool completely; store in an airtight container.

Nutrition Facts : Calories 13.2 calories, Carbohydrate 1.6 g, Cholesterol 0.4 mg, Fat 0.5 g, Fiber 0.2 g, Protein 0.5 g, SaturatedFat 0.1 g, Sodium 19.4 mg, Sugar 0.1 g

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Top Asked Questions

How do you cook lavash?
Cut or tear lavash into bite size pieces. Heat olive oil in skillet. (You only need enough olive oil to cover the bottom of the skillet.). Place lavash pieces into the hot oil and brown. Season with oregano, pepper and salt to taste. Remove from pan and place them on a paper towel to absorb any excess oil.
What is lavash bread?
In case you didn't know, lavash bread is a soft flat bread that is sort of like a cross between a tortilla and a pita. They are flexible like a tortilla and softer than a pita. Lavash bread is made typically of flour, water, salt and is a NATURAL, often, Vegan alternative to breads.
How do I store my lavash dough?
Remove the lavash to a cooling rack. Repeat with the remaining dough, on a cooled pan. Break each sheet into shapes and sizes as desired. Once completely cooled, store in an airtight container for up to 5 days. Looking for Something Else?

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