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home > recipes > breads > lavash 2
Yield 8-12 pieces 1 pkg. yeast 1 1/2 cup warm water 2 teaspoons sugar 4 1/2 cup all purpose flour 1 tablespoon toasted sesame seeds 1 1/2 teaspoon salt Coat a large bowl with oil. Set aside. In a measuring cup, combine yeast, water and sugar. Mix until yeast is dissolved. In a large mixing bowl, combine flour and salt. Add yeast water mixture and form a dough. Knead dough by hand for 10-15 minutes. 5-8 minutes is sufficient if using a knead hook on a mixer. Once dough is kneaded, place ball of dough in oiled bowl. Roll the dough around the bowl to coat it with oil. Cover and let rise for 1 -1 1/2 hours, or until dough doubles in size. Once dough has doubled, punch down to release air. Continue to knead for about 5 minutes. Divide dough into 8 separate balls of dough. Cover and allow to rise for 30 minutes. Preheat oven to 400 degrees. Once risen, roll dough out to thin rectangles, about 12"x10" for large or 8"x6" for small flatbreads. They should be as thin as pizza dough. Puncture rectangles with a fork. Brush dough with water and sprinkle sesame seeds. Bake on baking sheet for 20-25 minutes until golden brown. Continue baking remaining dough.

Lavash 2


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keyword: lavash
ethnicity: middle eastern
recipes for breads
recipes by rcoen
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(posted March 31, 2007)

Yield 8-12 pieces

1 pkg.
yeast
1 1/2 cup warm water
2 teaspoons
sugar
4 1/2 cup all purpose
flour
1 tablespoon toasted sesame seeds
1 1/2 teaspoon
salt

Coat a large bowl with oil. Set aside.

In a measuring cup,
combine
yeast, water and sugar. Mix until yeast is dissolved.

In a large mixing bowl,
combine flour and salt. Add
yeast water mixture and form a dough.

Knead dough by hand for 10-15 minutes. 5-8 minutes is sufficient if using a knead hook on a mixer.

Once
dough is kneaded, place ball of dough in oiled bowl. Roll the dough around the bowl to coat it with oil. Cover and let rise for 1 -1 1/2 hours, or until dough doubles in size.

Once
dough has doubled, punch down to release air. Continue to knead for about 5 minutes.

Divide
dough into 8 separate balls of dough. Cover and allow to rise for 30 minutes.

Preheat oven to 400 degrees.

Once risen, roll
dough out to
thin rectangles, about 12"x10" for large or 8"x6" for small flatbreads. They should be as thin as pizza dough.

Puncture rectangles with a fork.
Brush dough with water and sprinkle sesame seeds. Bake on
baking sheet for 20-25 minutes until golden brown. Continue baking remaining dough.


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