25 October, 2018
Lavash or Lavas the Middle East unleaved flatbread that can be eaten fresh as a sandwich wrap but the drier version can be used as a cracker, a breadstick a low calorie snack.
Lavas or Lavash is very common all around the South Caucasus, Western and the Caspian Sea, Armenia, Azerbaijan, Iran and Turkey. In Jammu and Kashmir, It is called Lavaas and is made in a round in shape.
Lavash when hot is soft, a thin unleavened flatbread traditionally made in a tandoor. Lavash becomes very hard and brittle when cold.
Lavash when soft is used to make sandwiches. However, when it dries out (happens pretty fast) Lavash becomes brittle and hard. The dry bread is stored for almost a year. The bread is sprinkled with water when needed.
“In its dry form, left-over lavash is used in Iran to make quick meals after being rehydrated with water, butter and cheese. In Armenia, the dried bread is broken up into khash. In Armenia fresh lavash is used to wrap Khorovats and to make wraps with herbs and cheese. In Iran, Turkey and middle-east lavash is used with kebabs to make dürüm wraps.”
This is my share for #BM 93 as 1 Alphabet 3 Countries! My chosen alphabet is I and this represents Iran!
Recipe Source: Genius Kitchen
Lavash or Lavas
- Serves: 8 breads
- Preparation time: 20 minutes
- Cooking time: 8 minutes
- Passive time: 90 minutes
- 2 cups maida/APF
- 2 cups whole-wheat flour
- 2 -1⁄4 tsp yeast (I use instant)
- 1- 1⁄4 cups warm water
- 1⁄4 cup curds/ yoghurt
- 1 tbsp sugar
- 1 tsp salt
- 1/4 cup olive oil ( you do not need all this)
- 2 tbsp sesame seeds toasted
- In a large mixing bowl add the maida and the wheat flour, sugar and yeast. Mix well.
- Make a well in the centre and add salt and yoghurt.
- Combine adding enough water a little at a time to make a stiff dough.
- Turn out on a floured surface and knead until smooth and elastic. Takes about 8 to 10 minutes.
- Shape into a ball and transfer to a greased bowl.
- Turn the ball to grease both the top and the bottom of the dough. Cover with a cling film and let the dough double in size.
- Punch down and let the dough rise again until doubled.
- Meanwhile, preheat the oven to 200°C/400F. Grease your baking tray.
- Make 8 balls of the dough, cover with the cling film the 7 work with the 8th ball.
- Press the ball lightly then roll out on a lightly floured surface to very thin circle.
- Brush the surface with olive oil and then sprinkle with the sesame seed.
- Transfer to the baking tray. I cut them up in strips you can leave them as it is.
- Bake for about 6-8 minutes or until bread appears dry, lightly browned and blistered!
- Repeat till you finish all the balls
- For Vegan avoid the curds, use water instead to knead the flour.
- I found that the seeds did not stick well. So, I used my rolling pin on the dough after I sprinkled the seeds.