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Easy Lavash

21st.Century.Chef's picture
Ingredients
  Warm water 1⁄3 Cup (5.33 tbs) (105 To 115 Degrees F)
  Dry yeast 1⁄4 Ounce (1 Package)
  Granulated sugar 1 Teaspoon
  Cold water 135 Milliliter, divided (1/3 Cup Plus 1/4 Cup)
  Bread flour 2 Cup (32 tbs) (Adjust Quantity As Needed)
  Butter 1 Tablespoon
  Salt 1 Teaspoon
  Egg 1 Large
  Sesame seed 2 Tablespoon, divided
Directions

In a small bowl combine warm water, yeast and sugar; mix well.
Let stand for 5 minutes.
Add 1/3 cup cold water.
In a food processor fitted with bread blade combine 2 cups bread flour, butter and salt.
Process for 20 seconds.
Pour yeast mixture through the feed tube.
Process constantly until the mixture forms a ball, adding a small amount of additional flour if the dough is sticky.
Process for 45 seconds.
Grease a large bowl.
Into the greased bowl place dough, turning to coat surface; cover.
Let rise for 1 hour or until doubled in bulk.
Punch dough down.
Divide the dough into 4 portions.
Shape each portion into a ball; cover.
Let rest for 10 minutes.
Preheat oven to 400 degrees.
Dust a board with flour.
On the floured board roll each portion into a 13-inch circle.
On an ungreased baking sheet place each circle.
In a small bowl combine egg and remaining 1/4 cup cold water.
Brush each circle with egg mixture.
Sprinkle each with 1 1/2 teaspoons sesame seed; prick with a fork.
On bottom rack of oven place 1 baking sheet.
Bake for 4 minutes.
Move the baking sheet to top rack of oven.
Bake for 4 minutes or until golden brown.
Repeat with remaining bread.
Cool.
In an airtight container store bread for up to 6 to 8 weeks.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
Iraqi
Method: 
Sprinkling

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