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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Amitpal Singh
[email protected]This lavash is amazing! It's so versatile and can be used for so many different dishes. I love using it to make wraps, sandwiches, and even pizza crust.
Thomas Berlin
[email protected]I'm so glad I found this recipe. This lavash is the perfect addition to any meal. It's delicious, easy to make, and a great way to use up leftover dough.
Iam Ready
[email protected]This recipe is a must-try! The lavash is so easy to make and it tastes amazing. I've already shared the recipe with all my friends.
Hakl Bakl
[email protected]This lavash was delicious! I loved the crispy texture and the flavor was perfect. I'll definitely be making this again.
Prahlad
[email protected]I was really impressed with this lavash recipe. The bread was light and fluffy and had a great flavor. I'll definitely be making this again.
Mahid Uddin
[email protected]This lavash is a game-changer! It's so much better than store-bought lavash and it's so easy to make. I'm never going back to store-bought lavash again.
Linus Muriithi
[email protected]I love this lavash recipe! It's so versatile and can be used for so many different things. I've used it to make wraps, sandwiches, and even pizza crust. It's always delicious.
Pardon Chindiki
[email protected]This lavash is amazing! It's so easy to make and it tastes delicious. I've already made it twice and I'm sure I'll be making it again and again.
Alfredo Dematos
[email protected]I've never made lavash before, but this recipe made it easy. The instructions were clear and concise, and the bread turned out delicious. I'll definitely be making this again.
Ciara Wayne's
[email protected]This lavash recipe is a keeper! The bread turned out perfectly crispy and flaky, and it was the perfect accompaniment to our dinner. I'll definitely be making this again.