Added to 25 cookbooks
This recipe has been viewed 25953 times
We always gain a deep satisfaction from preparing exotic, international foods in our own kitchen, isn’t it? Here is your chance to make Lavash, the all-time Mediterranean favourite. With mild scents of olive oil and the strong aroma of toasted sesame, Lavash is a bread par excellence. Bake them fresh, allow them to cool and turn crispy, then serve with a cheesy or tangy accompaniment. The taunting aroma of freshly baked bread is sure to make one overeat!
- Combine the dry yeast and sugar with ¼ cup of warm water in a bowl, mix well and cover with a lid and keep aside for 5 minutes.
- Combine the plain flour, dry yeast-water mixture and salt in a deep bowl, mix well and knead into a soft dough without using any water.
- Cover with a lid and keep aside for 15 minutes.
- Divide the dough into 3 equal portions.
- Roll a portion into a 175 mm. (7”) diameter circle using a little plain flour for rolling and brush a little olive oil over it.
- Sprinkle ½ tsp of black sesame seeds evenly over it and cut it into 12 equal triangles.
- Arrange them on a greased baking tray and bake in a pre-heated oven at 180°c (360°f) for 16 to 18 minutes or till they turn golden brown in colour. Allow it to cool slightly.
- Repeat steps 5 to 7 to make 24 more lavash.
- Store in an air-tight container and use as required.
Nutrient values per lavash
|Vitamin A||11.9 mcg|
|Vitamin B1||0 mg|
|Vitamin B2||0 mg|
|Vitamin B3||0.1 mg|
|Vitamin C||0 mg|
|Folic Acid||0 mcg|
REGISTER NOW If you are a new user.
Or Sign In here, if you are an existing member.
If your Gmail or Facebook email id is registered with Tarladalal.com, the accounts will be merged. If the respective id is not registered, a new Tarladalal.com account will be created.
Click OK to sign out from tarladalal.
For security reasons (specially on shared computers), proceed to Google and sign out from your Google account.