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Wednesday, January 20, 1993 - Page updated at 12:00 AM

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Times Kitchen

Today: Ethnic Breads -- Lavash (Armenian Thins Bread)

THE FOLLOWING RECIPE IS FROM "THE CUISINE OF ARMENIA" BY SONIA UVEJIAN. Lavash (Armenian Thin Bread) 12 breads; 3 hours rising time 1 1/2 teaspoons dry yeast

1 1/2 teaspoons sugar, divided

1 cup plus 2 tablespoons warm water, about 110 degrees, divided

About 3 1/2-4 cups flour

1/4 cup melted butter, cooled to lukewarm

1 1/2 teaspoons salt

1. In a small bowl sprinkle the yeast and 1/2 teaspoon sugar over 2 tablespoons of the water. Let stand a couple of minutes, then stir to dissolve the yeast completely.

2. Pour about 3 1/2 cups flour into a large bowl and make a well in the middle. Pour in the yeast mixture, the remaining 1 cup water, melted butter, salt and remaining 1 teaspoon sugar. With a large spoon, stir the center ingredients together, then gradually blend into the flour. Knead in the bowl or on a floured surface until a soft and elastic dough is formed, adding more flour if necessary.

3. Shape the dough into a ball. Place in a clean oiled bowl and turn the dough to coat with the oil. Cover loosely with a kitchen towel and leave in a warm place until the dough doubles in bulk, about 3 hours.

4. Punch the dough down and divide into 12 pieces. On a lightly floured surface roll and stretch out one piece as thin as possible into a round circle about 6-8 inches in diameter. Occasionally sprinkle the dough lightly with flour to keep it from sticking. Repeat with the remaining dough. Place 3 of the dough circles on a baking sheet and prick the entire surface of each with a fork. Bake in a preheated 450-degree oven 7 minutes, until golden.

5. Repeat the rolling, pricking and baking procedure with the remaining dough. Cool on a rack and store in a covered container.

Data per bread Calories 170 Protein 4g Fat 4g Carbohydrates 28g Sodium 308mg Saturated fat 3g Monounsaturated fat 1g Polyunsaturated fat 0g Cholesterol 11mg

Copyright (c) 1993 Seattle Times Company, All Rights Reserved.

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