Aya Posted April 12, 2004 Report Share Posted April 12, 2004 HI! Does anyone know how to make Armenian lavash???? Quote Link to comment Share on other sites More sharing options...
Maral Posted April 12, 2004 Report Share Posted April 12, 2004 I have this recipe,but honestly I've never tried it...let me know how it turns out. Lavash (Nan-e Lavash) Ingredients: Lavash is light, crusty and the oldest known bread in the Middle East. Since it keeps well for long periods of time, it is baked only once every few months, in a tanour or bread oven. Then it is wrapped in clean cloths and eaten as needed. A simplified recipe is given here. 1 package yeast 1/2 cup warm water 5 cups all-purpose flour 1 teaspoon salt 1/2 cup melted butter 2 cups milk 2 tablespoons poppy or sesame seeds, (optional) Instructions: 1. Dissolve the yeast in a bowl of warm water; add 1 tablespoon four and 1 teaspoon salt. Allow to ferment for 10 minutes at room temperature. 2. Place the mixture in a large bowl, a dough maker, or food processor. Add the butter and milk. Gradually add 4 cups of sifted flour, stirring constantly to make a soft dough. Cover with a clean towel and allow to rise for 2 hours in a warm place. 3. Turn the dough onto a floured surface and knead for 15 minutes. Add another cup of sifted flour. Cover again and leave to rise for one hour. 4. Preheat oven to 500 degrees F. Working on a floured surface, knead the dough for a few minutes by hand. Divide it into about 12 balls the size of an apple. Place each ball on a lightly floured wooden board with a handle, and use a thin rolling pin to roll each ball out as thin as possible to a diameter of about 10 inches. 5. Grease a round cookie sheet and place in the preheated oven. Remove the cookie sheet, and with the aid of your rolling pin, flip the dough off the board and onto the cookie sheet. Sprinkle poppy or sesame seeds on the dough. Return to oven and bake 2-3 mionutes. Remove from oven. Wrap lavash in a clean towel and set aside for 10 minutes whil the towel absorbs the moisture, then remove the towel and wrap the bread in aluminum foil, a plastic bag or a clean cloth. 6. Continue until all dough is baked. 12 Servings Quote Link to comment Share on other sites More sharing options...
Maral Posted April 12, 2004 Report Share Posted April 12, 2004 Oh and I just found another one...if you make any of these today I'm coming over with cheese and olives and tomatoes and cucumbers ,I'll be expecting tea also LAVASH (Armenian Cracker Bread) 1 package dry yeast 1 1/2 cups warm water 1 teaspoon salt 2 cups all-purpose flour 2 cups whole wheat flour Toasted sesame seeds Sprinkle yeast into warm water in a large bowl and stir until dissolved. Add salt. Combine all-purpose and whole wheat flours and add enough to yeast mixture to make a stiff dough. Turn out on a floured surface and knead until smooth and elastic, 8 to 10 minutes. Shape into a 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. Place one at a time on baking sheet and sprinkle with sesame seeds. Bake at 400 degrees F for 5 to 6 minutes, or until bread appears dry, lightly browned, and blistered. Place palest side under broiler until lightly browned. Cool and store in dry place. Makes 8. Quote Link to comment Share on other sites More sharing options...
gevo27 Posted April 12, 2004 Report Share Posted April 12, 2004 umm,, armenian lavash tastes armenian when cooked in the traditional way.. that is in a "tondeer" we have one at our ranch, and my mom and grandma have made lavash before.. i dont know the recipe.. but the lavash tasted REALLLLLLL GOOD!!!... lol.. so follow marals recipe, but cook it in a fire pit (tondeer)... then, you cant fail . hahaha Quote Link to comment Share on other sites More sharing options...
gevo27 Posted April 12, 2004 Report Share Posted April 12, 2004 Sprinkle yeast into warm water in a large bowl and stir until dissolved. I thaught that yeast is useless if it touches water before mixing in the dough...??? is this not correct?? but ofcourse, i dont know much about cooking.. lol.. Quote Link to comment Share on other sites More sharing options...
gevo27 Posted April 12, 2004 Report Share Posted April 12, 2004 (edited) oh i found you guys pics lol (i found these pics on google, i dont know those people) lol http://www.exploratorium.edu/cooking/bread/images/lavash.jpg http://www.galenfrysinger.com/Photos/armenia67.jpg Edited April 12, 2004 by gevo27 Quote Link to comment Share on other sites More sharing options...
Maral Posted April 13, 2004 Report Share Posted April 13, 2004 Gevo,take a baking class Quote Link to comment Share on other sites More sharing options...
gevo27 Posted April 13, 2004 Report Share Posted April 13, 2004 LOL.. Maral will you teach me.. i didnt pay attention much in homec Quote Link to comment Share on other sites More sharing options...
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