Recipe ingredients and directions:
Armenian Lavosh bread
1 1/2 cup warm water
1 pkg active dry yeast
2 Tbl oil, preferably olive oil
3 1/2 to 4 1/2 bread flour (preferred) or all purpose flour
1 1/2 tsp salt
oil for greasing bowl
In a large bowl, sprinkle yeast over warm water to soften, stir
to dissolve. Add oil. 3 1/2 cups flour, and salt. Mix until dough
comes away from side of bowl. Knead, adding 1/4 cup flour at a
time, if necessary. The dough will be stiff, though it will soften
somewhat while kneading. Knead until dough is elastic, 8-10 minutes.
Transfer to oiled bowl and allow to rise until doubled. Punch down
and devide into 10 pieces. Shape into rounds with your palms while
cupping them over the dough. Coat with oil or butter and allow to
rest 10 min.
On a floured surface, roll each ball into a circle 10-12 inches
across and thin as possible. Cover and let rest 10 min.
Bake in a preheated 500F oven until flecked all over with brown
spots. Oven tiles or a stone work best. If neither is available,
place 2 baking pans upside down in middle oven shelf and allow to
preheat 15 min. Drape each lavash over a dowel or rolling pin and
roll off into oven. Prick large bubbles with fork.
Remove from oven with long handled spatula. It can be left to cool
and used as a crisp bread, or if soft lavash is desired, stack one
on top of another and cover with towels. When all are baked, sprinkle
with a little water. and keep covered until cool.
Category: Armenian Recipes