Saturday, July 31, 2010

Two Way Bread - Lavash

OK. So you're probably asking yourselves what does he mean by two-way bread? So... this is a special bread that is just as tasty after it's been dried out as when it's fresh. When it's fresh, use it to wrap just about anything you want. Leave it uncovered, and like all flat breads, lavash dries out very quickly and becomes crispy. Then you can break off pieces at your discretion, and you have free-form crackers. Perfect for dips, etc. It is equally delicious either way. This bread is originally Armenian but has many variations all over the Middle East. Add seeds, brush with olive oil and bake, it can't be simpler.

Here's what you'll need:

about 3 1/2 cups AP flour
30 g. fresh yeast (15 g. active dry yeast)
1 Tbs. sugar
1 cup tepid water
1/2 tsp. salt
2 Tbs. melted butter

Here's what you'll need to do:

Place the flour, sugar and yeast in a bowl. Then, form a well in the middle and gradually add the water while mixing by hand until you have a soft, elastic dough. Make a ball out of the dough, coat it well with melted butter, then place in a bowl, covered to rise about 2 hours.

De-gas the dough, then divide it into 6 equal sized pieces form those pieces into balls and let them rise, covered for another 1/2 hour.

Roll out each dough ball into a flat disc (maybe 1/8 inch - 3 mm thick). Place each one on the outer surface of a taboon and bake for two minutes on each side. If you don't have a taboon, and I suspect you don't heat an un-greased frying pan and cook each lavash for two or three minutes per side. If you want them to stay fairly soft for wraps, then cover them with a clean towel. Otherwise leave them uncovered. They will dry out, becoming like crispy crackers. As a variation, you can mix 1/4 cup of sesame seeds into the dough when you first mix it. Yum! 

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