Like all of Lois and Linda's recipes ... this is excellent!!
Reggie
* Exported from MasterCook *
Lavosh (Armenian Flatbread) <R T>
Recipe By : Bread Machine Magic, Linda Rehberg & Lois Conway
Serving Size : 1 Preparation Time :0:00
Categories : Bread Machine Ethnic
Bread-Bakers Mailing List
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 1/2 Lb: -- (1 Lb):
1 C Water -- (3/4 C)
3 C All-Purpose Flour -- (2 C)
1 1/2 Tsp Salt -- (1 Tsp)
1/4 C Shortening -- (3 T)
1 Tbsp Sugar -- (2 T)
1 1/2 Tsp Active Dry Yeast -- (1 1/2 Tsp)
3 Tbsp Milk -- (2 T)
Sesame Seeds -- To Taste, (To Taste)
For Welbilt/Dak machines add 2 more T water and use 2 tsp yeast for the 1
1/2 lb.
For Welbilt machine add 1 T more water for the 1 lb.
This recipe produces a thin, semicrisp cracker bread that is popular in
Eastern European countries. You can soften the cracker by wrapping it in
damp dish towels fro an hour or so. When it is bendable, spread with a
curry mayonnaise and add layers of meat, tomato, cucumber, and lettuce
sliced paper thin. Roll it up, slice it into 4" wide sandwiches, and you
have a fabulous and unusual late-night snack for a card party.
Place all ingredients except milk and sesame seeds in bread pan, select
Dough setting and press Start.
When dough has risen long enough, the machine will beep. Turn off bread
machine, remove bread pan, and turn out dough onto a lightly floured
countertop or cutting board. Shape dough into a log.
Grease 2 baking sheets or pizza pans. Preheat oven to 400 deg F.
For 1 1/2 lb:
With a sharp knife, divide dough into either 4 pieces for large crackers or
10 pieces for small crackers.
For 1 lb:
With a sharp knife, divide dough into either 3 pieces for large crackers or
8 pieces fro small crackers.
With a rolling pin, roll each piece into a circle that is paper thin. To
pick up an move the dough, wrap it around the rolling pin then gently
unroll it onto prepared baking sheets or pizza pans. With a fork, prick
the surface of each cracker several times. Brush crackers with milk and
sprinkle sesame seeds on top.
Bake 10 - 12 min until lightly browned. Remove from oven; remove cracker
from pan and cool on wire rack. Once crackers have cooled, wrap in foil,
and store at room temp.
1 1/2 lb dough yields 4 large or 10 small crackers.
1 lb dough yields 3 large or 8 small crackers.
Menu Selection: Dough
Entered into MasterCook by Reggie Dwork <reggie@jeff-and-reggie.com>
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