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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 (Abbrv) per lavash
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