Home Bread-Bakers v112.n038.2

Armenian Thin Bread

Reggie Dwork <reggie@jeff-and-reggie.com>
Mon, 08 Oct 2012 10:24:47 -0700
* Exported from MasterCook *

                        Bread, Armenian Thin (Lavash)

Recipe By     :Jeff Smith
Serving Size  : 8     Preparation Time :0:00
Categories    : Bread-Bakers Mailing List       crackers

    Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
    1 1/2           cups  tepid water -- about 105F
       1/4           cup  olive oil
    3        tablespoons  sugar
    2 1/4      teaspoons  quick rising yeast
    2          teaspoons  salt
    4               cups  all-purpose flour
    12              cups  milk -- for topping
                          sesame seeds -- for topping

Place the water into the mixer bowl and add the olive oil, sugar and 
yeast.  Using the batter blade for the mixer blend very well.  It 
will take about 5 min on low speed.  Stir in the salt.

Gradually add 2 c 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 c flour.  If you do not have a heavy mixer 
such as a Kitchen Aid, incorporate the flour with a wooden spoon and 
finish the kneading by hand.  Kneading should take about 10 min in 
the machine or 20 min by hand.

Place the dough on a plastic counter top and cover with a stainless 
steel bowl.  Allow to rise until double in bulk, about 1 1/2 
hrs.  Punch the dough down and divide into 8 pieces.  Let stand, 
covered about 15 min.

Roll out each piece of dough into a 12" diameter circle.  Working 
with 2 pieces of dough at the same time, arrange breads on ungreased 
baking sheets.  Brush with milk and sprinkle sesame seeds over 
tops.  Prick with a fork many times all over.

Bake on the lowest rack in the oven, at 375F, for 8 - 10 min, or 
until a 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 min.)  If the cracker is too dry to roll, it will 
crack.  Sprinkle with a little water and let stand a few min.  If it 
is too wet. cover with a dry towel and let stand.

    "This is a cracker like bread."
    "The Frugal Gourmet On Our Immigrant Ancestors"
                                      - - - - - - - - - - - - - - - - - - -

Per Serving (excluding unknown items): 530 Calories; 20g Fat (33.4% 
calories from fat); 18g Protein; 69g Carbohydrate; 2g Dietary Fiber; 
50mg Cholesterol; 715mg Sodium.  Exchanges: 3 Grain(Starch); 1 1/2 
Non-Fat Milk; 3 1/2 Fat; 1/2 Other Carbohydrates.