BLACK PEPPER LAVASH - MIDDLE EASTERN 'CRACKER / CRISP BREAD'
Many countries have their own spin on Lavash. This recipe is a Turkish version found on the Chow. The addition of black pepper kicks things up just a touch. For a great appetiser serve with a selection of dips - you must of course include hummous! You can also make the dough up to a day in advance. Please note though, Lavash is best eaten weithin 8 hours of baking! Time to make doesn't include chilling time...
Provided by Um Safia
Categories Breads
Time 1h1m
Yield 8-10 serving(s)
Number Of Ingredients 7
Steps:
- Whisk together egg and water until evenly combined; set aside. Heat the oven to 400°F and arrange the rack in the middle.
- Combine flour, butter, salt, and sugar in the bowl of a stand mixer fitted with the paddle attachment. Mix on low speed until ingredients resemble cornmeal, about 2 minutes. Add egg mixture and mix on medium-low speed until just incorporated. Divide into three pieces, form into flat disks, cover each in plastic wrap, and refrigerate at least 30 minutes.
- Place one dough piece on a lightly floured surface and, using a floured rolling pin, roll dough into a paper-thin sheet (about 1/16 inch thick), approximating the dimensions of your baking sheet.
- Place dough on an ungreased baking sheet and sprinkle with 3/4 teaspoon of the pepper. Press pepper into lavash and bake until golden brown and crisp, about 18 minutes. Meanwhile, prepare remaining dough. Once baked, transfer to a wire rack to cool. Serve warm or at room temperature.
Nutrition Facts : Calories 234.3, Fat 6.9, SaturatedFat 3.9, Cholesterol 41.7, Sodium 447.2, Carbohydrate 36.7, Fiber 1.4, Sugar 0.7, Protein 5.8
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