Caucasian Thin Bread Lavash Recipes

Steps:

• In a large bowl, stir together the water, whole wheat flour, and yeast until moistened. Mix in the salt and 1 cup of all-purpose flour. Gradually mix in the rest of the flour using a mixer with a dough hook attachment or wooden spoon.
• When the dough comes together, knead in your mixer or on a floured surface for 8 to 10 minutes to make an elastic ball. Add more flour or water if needed to keep dough from getting sticky or too stiff. Pour a little bit of oil in the bowl and turn the dough to coat. Cover and let rise in a warm place until doubled in size, about 1 hour.
• Punch down the dough and divide into 30 pieces about the size of small walnuts. Rolling the dough into a long log helps to divide it evenly. Roll each piece into a ball and cover with a damp kitchen towel for 30 minutes to rest.
• Preheat the oven to 500 degrees F (260 degrees C). Place a baking sheet on the center rack of the oven so it can preheat at the same time. Do not grease.
• Roll each ball into a circle about 8 inches across. The dough should be paper thin, almost translucent. If they are too thick, they will bubble up like pita breads.
• Pull out the oven shelf and place as many crackers on your baking sheet as you can fit, 2 or 3. Close the oven and bake for about 3 minutes. The crackers should be lightly browned on the top with small bubbles. You may have to adjust your thickness for the next batch.

Steps:

• Preheat oven to 400 degrees F (200 degrees C).
• In a large bowl, stir together, flour, sugar and salt. Add water, 1 egg white and melted butter; mix well to make a stiff dough. Knead until dough is smooth, about 5 minutes.
• Divide dough into 10 balls. Roll each ball on lightly floured surface until paper thin. Place on ungreased baking sheet. Brush with egg white and sprinkle with sesame seeds.
• Bake in preheated oven for 10 to 12 minutes, until browned.

Steps:

• Place the tepid water in your electric mixing bowl and add the olive oil, sugar, and yeast. Using the batter blade let the electric mixer blend these very well.
• It will take about 5 minutes on low speed.
• Stir in the salt. Gradually add 2 cups of the flour and beat on low speed until a thick and smooth batter forms.
• Change the blade to a bread dough hook and knead in the additional 2 cups of flour.
• If you do not have a heavy mixer such as a KitchenAid, incorporate the flour with a wooden spoon and finish the kneading by hand.
• Kneading should take about 10 minutes in the machine, 20 minutes by hand.
• Place the dough on a plastic countertop and cover with a large stainless-steel bowl.
• Allow the dough to rise until double in bulk, about 1 1/2 hours.
• Punch the dough down and divide into 8 pieces.
• Let stand, covered, 15 minutes.
• Roll out each piece of dough into a 12-inch-diameter circle. Working with 2 pieces of dough at a time, arrange breads on ungreased baking sheets.
• Brush with milk and sprinkle sesame seeds over tops.
• Pierce with a fork many times, all over.
• Bake on the lowest racks in the oven, at 375F, for 8-10 minutes, or until light brown.
• Rotate the pans in the oven from top to bottom, to insure even browning.
• Serve dry or wet. (To wet, hold the cracker under running water until lightly moistened all over, and then wrap in a moist towel for 10-15 minutes.) If the cracker is too dry to roll, it will crack.
• Sprinkle with a little more water and let stand a few minutes.
• If it is too wet, cover with a dry towel and let it stand.

Steps:

• In a large bowl, combine the yeast, sugar, and water. Let stand until foamy, about 5 minutes. Stir in the salt.
• Add 3 ¼ cups of the flour, 1 cup at a time, mixing well with each addition with a wooden spoon.
• Transfer the dough to a floured surface and knead until smooth and elastic, about 10 minutes, adding enough of the remaining flour to prevent sticking. Shape the dough into a ball and place in a large bowl. Drizzle with the melted butter and turn to coat with the butter. Cover with a cotton cloth and let rise in a warm, draft-free spot until doubled in bulk, about 2 hours.
• Punch the dough down and divide into six pieces. Shape each into a ball and flatten into 1 inch thick rounds. Cover with a cloth and let stand at room temperature for 30 minutes.
• Preheat the oven to 450 degrees F. Place a large, heavy-duty baking sheet in the oven to heat for 5 to 10 minutes.
• On a floured surface with a floured rolling pin, roll out one of the pieces of dough into a 12 X 10 inch rectangle. Carefully remove the baking sheet from the oven. Drape the rolled-out dough over the rolling pin and unroll it onto the baking sheet. Bake in the lower third of the oven until the bread is slightly bubbly and browned, 5 to 6 minutes. Remove from the baking sheet to the work surface, sprinkle with cold water, and cover with a cloth. Repeat with the rest of the dough. When all the breads are baked, wrap in aluminum foil and let stand for 30 minutes.
• If you like crispy breads, don't sprinkle with water or wrap in foil. Let the breads cool on a wire rack.