Lavash (Crispy Flat Bread)

Lavash (Crispy Flat Bread)

Ready in 45 minutes
4 review(s) averaging 2.3. 33% would make again

Top-ranked recipe named "Lavash (Crispy Flat Bread)"

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Crispy Armenian cracker-bread.

"This went over well at a recent potluck dinner party. We served it with Baba Ganoush"

- promfh

Ingredients

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1 teaspoon Active dry yeast
1/2 teaspoon Sugar
6 ounces Whole-wheat flour
6 ounces All-purpose flour
1/2 teaspoon Salt
Optional Toppings:
Poppy Seeds
Sesame Seeds
1 Egg White
1 tablespoon Water; optional

Original recipe makes 10

Servings  

Preparation

Mix the yeast and sugar with some warm water. Whisk well, cover and leave 10-15 minutes until foamy. Meanwhile, mix the flours and salt in a bowl. When the yeast mixture is ready, pour it into the bowl and add enough water to mix to a pliable dough. Knead for 10 minutes or 100 strokes. Put in a clean bowl and spray surface with water. Cover and leave to rise for at least 1 hour.

Preheat the oven to 375 deg F (190 C). Punch the dough down and divide into 10 pieces . Roll each piece out on an unfloured board as thinly as possible. Place on ungreased baking sheets, fitting as many as possible on each sheet without them touching. Bake 20 minutes, or until crispy and golden.

OPTIONAL: Can also add sesame seeds, poppy seeds etc using an egg wash to make them stick. Excellent!!

Notes

This goes well with hummus or baba-ganoush

Calories Per Serving: 130 Get detailed nutrition information, including line-by-line nutrition insights?  Try BigOven Pro for Free for 14 days!

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The recipe came out as pictured but I found it to be very boring, even with the sesame seeds and poppy seeds. There are more interesting flat bread recipes out there.
rabell 1 year ago
I am new to yeast-based recipes and really struggled with this recipe. The ingredients and instructions are vague, which probably work well for a seasoned chef, but not for me. Also, the picture shows nice square pieces, yet there are no instructions on how to get them nice and square like that. Another sticking point for me (literally) was how much water to add to the flour and yeast to make a 'pliable' mixture. I would have liked to see a specific amount to start with and then instructions on how to go from there (too sticky? add flour). The batches that did somewhat turn out tasted alright, but I am a ways off from having a predictably good turnout with this recipe.
Jgormley 5 years ago
This went over well at a recent potluck dinner party. We served it with Baba Ganoush
promfh 8 years ago
[I made edits to this recipe.]
promfh 8 years ago
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