Lavashbread Recipes

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LAVASH CRACKER BREAD



Lavash Cracker Bread image

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

1 cup lukewarm water
¼ cup whole wheat flour
1 (.25 ounce) envelope active dry yeast
1 teaspoon salt
3 cups all-purpose flour

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

LAVOSH



Lavosh image

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

2 ½ cups all-purpose flour
1 teaspoon white sugar
1 teaspoon salt
⅔ cup water
1 egg white
2 tablespoons butter, melted
2 egg whites, beaten
2 tablespoons sesame seeds

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



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.

LAVASH MIDDLE EASTERN BREAD



Lavash Middle Eastern Bread image

This easy recipe for lavash, a thin, soft flatbread popular in Turkey, Iran, and other Middle Eastern countries, is made with flour, water, and salt.

Provided by Saad Fayed

Categories     Side Dish     Bread

Time 3h2m

Yield 8

Number Of Ingredients 8

Olive oil (for coating)
1 (1/4-ounce) package active dry yeast
1 1/2 cups water (warm, 105°F to 115°F)
2 teaspoons granulated sugar
4 1/2 cups all-purpose flour, more as needed
1 1/2 teaspoons kosher salt
Optional: 1 1/2 tablespoon sesame seeds (toasted)
Optional: 1 1/2 tablespoon poppy seeds (toasted)

Steps:

  • Gather the ingredients.
  • In a measuring cup, combine yeast, water, and sugar. Mix until yeast is dissolved. Set aside.
  • Coat a large bowl with oil. Set aside while the yeast begins to bubble and show activity, 6 to 10 minutes.
  • In another large mixing bowl, combine flour and salt.
  • Add yeast-water-sugar mixture and form a dough.
  • Knead dough for 10 to 15 minutes by hand or 5 to 8 minutes using a dough hook on medium speed in a stand mixer, until the dough is smooth and shiny.
  • Once the dough is kneaded, place the ball of dough in the oiled bowl. Roll the dough around the bowl to coat it with oil.
  • Cover and let rise for 1 to 1 1/2 hours, or until the dough doubles in size.
  • Once the dough has doubled, punch it down to release air.
  • Continue to knead for about 5 minutes.
  • With lightly floured hands, roll the dough into 8 equal sized balls of dough and transfer to a lightly floured bowl or plate. Lightly flour the tops of the balls as well.
  • Cover and allow to rise for 30 minutes. Position two racks in the top and center parts of the oven and heat to 475 F.
  • Once the balls of dough have risen, roll them out on a lightly floured work surface into thin rectangles, about 9 x 7 inches. They should be as thin as pizza dough.
  • Line a baking sheet with parchment and transfer as many rectangles as will fit in one layer (you might only be able to fit 2 at a time). Puncture the entire surface of the rectangles with the tines of a fork.
  • Brush dough with water and sprinkle with sesame seeds and poppy seeds, if desired.
  • Start with the baking sheet in the center of the oven for 4 minutes, then move it to the top rack for 3 or 4 minutes until starting to brown and puff in places. Repeat with the remaining dough.
  • Eat while still warm or when cool. Enjoy.

Nutrition Facts : Calories 311 kcal, Carbohydrate 58 g, Cholesterol 0 mg, Fiber 6 g, Protein 13 g, SaturatedFat 0 g, Sodium 246 mg, Sugar 1 g, Fat 3 g, ServingSize 8 servings, UnsaturatedFat 0 g

LAVASH BREAD



Lavash Bread image

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

Provided by Lorrie in Montreal

Categories     Yeast Breads

Time 2h5m

Yield 8 breads

Number Of Ingredients 7

2 1/4 teaspoons yeast
1 1/4 cups warm water
1/4 cup plain yogurt (if you don't want to add this sub. Water for it)
1 teaspoon salt
2 cups all-purpose flour
2 cups whole wheat flour (can use any combo of flour you want)
toasted sesame seeds or poppy seed

Steps:

  • Sprinkle yeast into warm water in large bowl and stir until dissolved.
  • Add salt and yogurt.
  • Combine all-purpose and whole wheat flours and add enough to 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. (also can just make one big sheet of lavash).
  • Brush a bit of olive oil over the tops and then sprinkle with any seed.
  • Put on baking sheet .
  • Bake at 400F 5 to 6 minutes, or until bread appears dry, lightly browned and blistered!
  • Its done!

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.

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LAVASH | LOW CARB BREAD | PITA, LAVASH, WRAPS - JOSEPH'S BAKERY
LAVASH. Flat yet flexible, tender and tasty, lavash is your go-to for pizzas, wraps, sandwiches, and even baked chips. Perfect for the lunchbox, the beach, or a road trip. So delicious, you won’t even need to tell your family and friends it’s healthy.
From josephsbakery.com


LAVOSH CRACKERS RECIPE · CHEF NOT REQUIRED...
2019-07-01 Instructions. Preheat oven to 190c (375F) and set aside 2 baking trays (see notes). Combine za'atar (1 tsp) and ground cumin (¼ tsp) in a small bowl and set aside. In a medium size bowl, combine plain (all purpose) flour (1cup/150g) and salt (¼ tsp), making a well in the centre.
From chefnotrequired.com


10 BEST LAVASH BREAD RECIPES | YUMMLY
2022-07-07 Lavash Bread Recipes 61,664 Recipes. Last updated Jul 07, 2022. This search takes into account your taste preferences. 61,664 suggested recipes. Low Carb Cheesy Herb and Onion Lavash Bread Table and a Chair. crushed red pepper flakes, Parmesan cheese, rosemary, lavash and 6 more. Lavash Bread Cuisine Fiend. natural yoghurt, salt, warm water, …
From yummly.co.uk


43 FLATBREAD RECIPES - FOOD.COM
Lavash Bread "Great recipe — I find that homemade flatbreads like this one taste so superior to store bought flatbreads, and the chewy yet crispy texture is wonderful. I really liked that this recipe used half whole wheat flour, too.” -Katzen. recipe Crispy Beer Flat Bread "I liked these but might try with a dark beer next time. You must roll these very thinly it you want it really crispy ...
From food.com


LAVASH BREAD: ALL ABOUT ARMENIAN FLATBREAD - WILD ARMENIA
Recipes With Lavash Bread. Luckily, lavash can be used for many different purposes. Here are some of the most popular recipes that Armenians all around the world love and enjoy. Lavash wrap: One of the staples of the Armenian diet is making lavash wraps. These wraps typically consist of cheese and greens, such as parsley or cilantro. The wraps are as easy to make as …
From wildarmenia.com


LAVASH FLATBREAD CREATIONS – BREADMASTERS ARA-Z INC
Our lavash flatbread comes in white wheat and whole wheat. The lavash flatbread is commonly used in Armenian and Middle Eastern cuisine. The lavash bread is perfect for sandwiches, wraps, pin-wheels, pizzas, crackers and chips, toasted or grilled, fried, shawarma wraps, kabab, falafel and many other yummy creations and concepts!
From breadmasters.com


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