Lavash Bread Recipe- Step by Step Guide:-When it comes to wraps, sandwiches, and dipping into hummus or other spreads, lavash bread, which is a traditional flatbread from the Middle East, is known for having a texture that is both thin and flexible. Making lavash bread at home gives you the ability to personalise the flavour and ensures that it is made with ingredients that are both healthy and nutritious. We are going to walk you through the process of making homemade lavash bread from scratch in this recipe guide.
Lavash Bread Recipe- Step by Step Guide
We will also provide you with some helpful hints for achieving the ideal texture and flavour. In terms of both flavour and versatility, homemade lavash bread is sure to impress, regardless of whether you choose to consume it plain, seasoned with herbs and spices, or as a foundation for your preferred toppings. How about we get started?
Ingredients:
- 2 cups all-purpose flour, plus extra for dusting
- 1 teaspoon salt
- 1 teaspoon sugar
- 1 teaspoon active dry yeast
- 2/3 cup warm water
- 2 tablespoons olive oil, plus extra for brushing
- Optional toppings: sesame seeds, poppy seeds, za’atar, dried herbs
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Instructions:
Activate the Yeast:
- The sugar should be dissolved in the warm water located in a small bowl. After sprinkling the yeast over the water, allow it to relax for five to ten minutes, or until it begins to foam.
Mix the Dough:
- Both the all-purpose flour and the salt should be mixed together in a large mixing bowl. Create a well in the middle of the dish, and then pour the olive oil and activated yeast mixture into the well.
- Mix the ingredients together until they come together to form a shaggy dough.
Knead the Dough:
- Place the dough on a surface that has been lightly dusted with flour and knead it for eight to ten minutes, or until it is smooth and elastic. In order to prevent sticking, add additional flour as required.
Let the Dough Rise:
- Put the dough that has been kneaded into a bowl that has been lightly oiled, cover it with a clean kitchen towel or plastic wrap, and allow it to rise in a warm place that is free from drafts for one to two hours, or until it has doubled in magnitude.
Preheat the Oven:
- Preheat your oven to 425 degrees Fahrenheit (220 degrees Celsius). A pizza stone or baking sheet should also be placed in the oven to preheat at the same time.
Divide and Shape the Dough:
- When the dough has reached a size that is equal to twice its original size, punch it down and create four equal portions.
- On a surface that has been lightly dusted with flour, roll out each portion of dough into a thin rectangle or oval shape that is approximately one eighth of an inch thick. You can achieve the desired thickness by rolling it out with a rolling pin if that becomes necessary.
Add Toppings (Optional):
- In the event that you so desire, you can sprinkle the lavash dough that has been rolled out with sesame seeds, poppy seeds, za’atar, or dried herbs, and then gently press them into the surface of the dough.
Bake the Lavash Bread:
- After the lavash dough has been rolled out, carefully transfer it to the pizza stone or baking sheet that has been preheated.
- Bake the lavash bread for five to seven minutes, or until it has a light golden brown colour and has risen to the top.
Cool and Serve:
- After the lavash bread has finished baking, take it out of the oven and place it on a wire rack to cool for a few minutes.
- Upon reaching room temperature, the lavash bread should be cut into triangles or broken into smaller pieces before being served.
Nutritional Information (per serving, based on 1/4 of the recipe):
- Calories: 200 kcal
- Total Fat: 6g
- Saturated Fat: 1g
- Cholesterol: 0mg
- Sodium: 480mg
- Total Carbohydrates: 31g
- Dietary Fiber: 1g
- Sugars: 0g
- Protein: 4g
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