LAVASH
The following is the baking instructions to make lavash using the dough made with Recipe #309834 or Recipe #387518. Now you can make your own lavash, whenever you need it! The only special equipment needed is a baking stone. Recipe #309834 recipe will make four pounds of dough--the recipe below will use approximately 1/2 pound of the dough. There are a variety of topping that can be put on the Lavash, including caraway seeds, paprika, pretzel salt, fennel. Go ahead and experiment!
Provided by Galley Wench
Categories Breads
Time 35m
Yield 2 10-inch Lavash
Number Of Ingredients 4
Steps:
- Refer to Recipe #309834 or Recipe #387518 for instructions to prepare the dough:.
- To prepare Lavash:.
- Make a paste with cornstarch and water in a small bowl (adding more water if necessary).
- Twenty minutes before baking, preheat the oven to 450 degrees with a baking stone. Placing one shelf in the center of the oven and the other shelf below.
- Place an empty broiler pan (I use my cast iron skillet) on the lower shellf.
- Just before baking, dust a pizza peel with flour.
- With wet hands, pull up one end of the refrigerated dough (Recipe #309834 or Recipe #387518 ). Using a serrated knife, cut off a 1/2-pound, or orange-size, piece of dough.
- (Note: This should be enough to make two lavash, depending on the thickness you roll out the dough. If you prefer your lavash to be very thin then split the dough before proceeding.).
- Hold the mass of dough in your hands; if it sticks, add a little flour until the dough no longer sticks to your hand.
- Gently stretch the surface of the dough on all four sides, rotating the ball a quarter-turn as you go. Most of the dusting flour will fall off.
- The dough ball should be smooth and cohesive and take no more than 30 to 60 seconds to shape.
- Place the dough on a flour-dusted pizza peel and shape into a flat round, using your hands and a rolling pin.
- Continue rolling out until you reach a uniform thickness of 1/16 to 1/8 inch.
- Brush the top surface with the cornstarch wash and sprinkle the sesame seeds.
- Prick the surface all over with a fork to allow steam to escape, this will help prevent puffing.
- Immediately slide the lavash directly on the hot stone.
- Pour 1 cup of hot tap water into the broiler tray and quickly close the oven door.
- For a slightly chewy version, bake for about 5 minutes or until lighlly browned.
- For a crisper cracker bread, bake until deep brown and crispy, approximately 7 minutes.
- Unlike hard-crusted bread, lavash, once cooled, can be stored in a plastic bag or an airtight containeerstorage.
- For another use for The Master Recipe, see Recipe #310219.
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Gunayet Kagi
[email protected]This lavash recipe is a lifesaver! I used to buy lavash bread from the store, but it was always stale and expensive. Now I make my own lavash bread and it's always fresh and delicious.
SpideR MediA
[email protected]This lavash recipe is a keeper! It's easy to make and the bread is delicious. I especially love the crispy edges and the chewy interior.
Sujon Alli
[email protected]I'm so glad I found this lavash recipe. It's the perfect bread for my favorite wraps and sandwiches. It's also great for dipping in hummus or baba ghanoush.
Kayleen Jonas
[email protected]This lavash recipe is a great way to impress your friends and family. It's a delicious and authentic bread that is sure to wow everyone.
Musoke Dauda
[email protected]I love the fact that this lavash recipe is so versatile. I can use it for anything from sandwiches to wraps to pizzas. It's also great for dipping in hummus or baba ghanoush.
Joan Cenita
[email protected]This lavash recipe is a great way to use up leftover dough. I always have a little bit of dough left over after I make pizza or breadsticks, and this is the perfect way to use it up.
Ariyan khan Hridoy
[email protected]I've made this lavash bread several times now and it's always a hit. It's so easy to make and it's always perfect.
Don't Stop
[email protected]This lavash recipe is a must-try for any bread lover. The bread is delicious, versatile, and easy to make. I highly recommend it.
Haseeb Gill
[email protected]I'm so glad I found this lavash recipe. It's the perfect bread for sandwiches, wraps, and pizzas. It's also great for dipping in hummus or baba ghanoush.
Samuel Onueze
[email protected]This lavash recipe is a game-changer! I used to buy lavash bread from the store, but now I make it myself all the time. It's so much better and it's so easy to make.
Heba Heba
[email protected]I've tried many lavash recipes over the years, but this one is by far the best. The bread is light and fluffy, with a perfect balance of chewiness and crispiness.
Adeel Sial
[email protected]This lavash recipe is a keeper! It's easy to make and the bread is delicious. I especially love the crispy edges.
Hiwo Cabdiraxiin
[email protected]I love the simplicity of this recipe. It's just a few basic ingredients, but the result is a delicious and authentic lavash bread.
Rafiq Ahmad
[email protected]I'm a huge fan of lavash bread and this recipe is one of the best I've tried. The dough is easy to work with and the bread bakes up perfectly every time.
Forhad Vai
[email protected]This is my go-to lavash recipe. It's always a crowd-pleaser and it's so versatile. I've used it for everything from wraps to pizzas to crackers.
Zohaib Tahir
[email protected]I made this lavash for a party and everyone loved it! It was so easy to make and it was a great way to show off my culinary skills.
Dark YT
[email protected]This lavash recipe is fantastic! The bread turned out perfectly crispy and flaky, with a delicious buttery flavor. I served it with hummus and baba ghanoush, and it was a huge hit with my family.