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home > recipes > breads > lavash pita 2
2 cup Bread or all-purpose flour 2 cup Whole-wheat flour 1 Pkg Dry yeast 1 Tbsp Salt 1 1/2 cup Hot water (120-130 degrees F) 1/4 cup Milk 1/4 cup Toasted sesame and/or poppy Seeds (see note) Baking Sheets: 1 or more baking sheets, lightly greased (usually only 2 breads fit on 1 sheet but they bake so quickly one sheet can be used repeated.) By Hand or Mixer 15 minutes: In a mixing or mixer bowl, place 1 cup of the 2 flours and add the yeast and salt. Stir well to Blend. Pour in the hot water and beat with a wooden spoon to thoroughly mix for 3 minutes, or for 2 minutes with a mixer flat beater. Add the remaining cup whole-wheat flour and stir vigorously to blend. Add the remaining white flour, 1/4 cup at a time. Don't overload the dough with flour. It should be soft and elastic.. Kneading 6-8 minutes: Turn the dough onto the work space and knead with a brisk rhythm of push-turn-fold. If the dough is sticky, add sprinkles of flour. Knead by hand for 6 to 8 minutes. If using a dough hook, knead for 8 minutes at medium speed. If the dough does not clean the bowl but sticks to the sides, add sprinkles of flour. By Processor 6 minutes: Attach the steel blade. Place all of the 2 flours in the work bowl. Add the yeast and salt. Process for a few seconds to blend. Pour the hot water through the tube as the machine is running. Stop the processor, remove the top, and check the consistency of the dough. If too dry, add a small amount of additional water. If we, add flour. When in balance, the dough will form a ball and spin around the bowl on top of the blade. Kneading 45 seconds: With the machine running, knead for 45 seconds. First Rising 1 hour: Lightly grease a bowl. Drop in the dough and turn to coat all sides. Cover with plastic wrap and put in a warm place (80 to 100 degrees F) until the dough has doubled in bulk, about 1 hour. (If prepared with a new fast-rising yeast and at the recommended higher temperatures, reduce the rising times by approximately half.) Second Rising 30 minutes: Turn back the plastic wrap and punch down the dough with your fingers. It will collapse. Cover again and let rise for an additional 30 minutes. Preheat: Preheat the oven to 450 degrees just before shaping the dough. Shaping 12 minutes: With a knife or dough blade divide the dough into 10 pieces. Roll each into a ball, cover with wax paper, and let rest for 5 minutes. Sprinkle sesame seed on 4 baking sheets. Knead dough for 2-3 minutes. Divide dough into fourths; roll each piece to 1/16" thickness. Place dough on prepared pans; brush with water and sprinkle with poppy seed. Bake for 20-25 minutes or until browned and crisp. Break into pieces and serve with butter. Makes 4 sheets.

Lavash Pita 2


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list all recipes for BREADS (358)
list all Middle Eastern recipes (127)
list all recipes by SHARONFK (3)


   

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keyword: lavash
ethnicity: middle eastern
recipes for breads
recipes by sharonfk
Email Address:
(posted November 29, 2004)

2 cup
Bread or all-purpose flour
2 cup
Whole-
wheat flour
1 Pkg
Dry yeast
1 Tbsp
Salt
1 1/2 cup
Hot water (120-130 degrees F)
1/4 cup
Milk
1/4 cup Toasted sesame and/or poppy
Seeds (see note)

Baking Sheets: 1 or more baking sheets, lightly greased (usually only 2 breads fit on 1 sheet but they bake so quickly one sheet can be used repeated.) By Hand or Mixer 15 minutes: In a mixing or mixer bowl, place 1 cup of the 2 flours and add the
yeast and salt. Stir well to Blend. Pour in the hot water and beat with a wooden spoon to thoroughly mix for 3 minutes, or for 2 minutes with a mixer flat beater. Add the remaining cup whole-wheat flour and stir vigorously to blend. Add the remaining white flour, 1/4 cup at a time. Don't overload the dough with flour. It should be soft and elastic..

Kneading 6-8 minutes: Turn the
dough onto the work space and knead with a brisk rhythm of push-turn-fold. If the dough is sticky, add sprinkles of flour. Knead by hand for 6 to 8 minutes. If using a dough hook, knead for 8 minutes at medium speed. If the dough does not clean the bowl but sticks to the sides, add sprinkles of flour.

By Processor 6 minutes: Attach the
steel blade. Place all of the 2 flours in the work bowl. Add the
yeast and salt. Process for a few seconds to blend. Pour the hot water through the tube as the machine is running. Stop the processor, remove the top, and check the consistency of the dough. If too dry, add a small amount of additional water. If we, add flour. When in balance, the dough will form a ball and spin around the bowl on top of the blade. Kneading 45 seconds: With the machine running, knead for 45 seconds.

First Rising 1 hour: Lightly
grease a bowl. Drop in the dough and turn to coat all sides. Cover with plastic wrap and put in a warm place (80 to 100 degrees F) until the dough has doubled in bulk, about 1 hour. (If prepared with a new fast-rising
yeast and at the recommended higher temperatures, reduce the rising times by approximately half.) Second Rising 30 minutes: Turn back the plastic wrap and punch down the dough with your fingers. It will collapse. Cover again and let rise for an additional 30 minutes.

Preheat: Preheat the oven to 450 degrees just before shaping the
dough. Shaping 12 minutes: With a knife or dough blade divide the dough into 10 pieces. Roll each into a ball, cover with wax paper, and let rest for 5 minutes. Sprinkle sesame
seed on 4 baking sheets. Knead dough for 2-3 minutes. Divide dough into fourths; roll each piece to 1/16" thickness. Place dough on prepared pans; brush with water and sprinkle with poppy seed. Bake for 20-25 minutes or until browned and crisp. Break into pieces and serve with butter. Makes 4 sheets.


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