Lavash recipe, bread

Portions / number of persons: 3
Preparation time: 10 minutes
Cooking time: 15 minutes
Category: Breads and buns
Difficulty: Easy

Today, the recipe is the proposal of the Group {Bake the World} for the month of January: Lavash.
Lavash: also called pan fine Armenian, with roots also Iranians and that now eaten throughout the world.
He is known to other breads in the Middle East and North Africa.
The main difference of’re breads lies in the thickness of the dough, or where cooking,
Since some of you are breads are cooked over stones or planks.
Lavash has become one of the versions most popular this fine bread and the secret to make it crispy is a thin dough like paper.

Lavash recipe, bread

I was tempted to make the famous tortilla-like version, but looking at the book from:
Baker Apprentice: Peter Reinhardt.
I love his version, so already you do not look anywhere else more.
I made a not very large font and let a little dough to prove that such was in buns and I can say that very rich.

I assure you that hard a tris at home after.


-190GRS of flour strength,
-1/ 2 TSP. salt,
-1/ 2 teaspoon baking powder yeast “I use the cornstarch”
-1tablespoon honey,
-1tablespoon of sunflower oil,
-Of 90 to 120 ml of water “according to flour” to my me get 90 ml

Also optional and taste:
-Sweet paprika,
-Sesame seeds,
-Mojo Picón sauce
-Flour for dusting,
-Sunflower oil for spraying,
-Vegetable paper “oven”,
-An “optional” cortapizzas

In a bowl mix the flour with the salt and the yeast, add the honey, oil and water required “little by little to see which need” until we see that this linked ingredients and can make a ball.
We sprinkle worktable with flour, put the dough on top and amasamos 10 minutes until the mixture is homogeneous.
“I put in a bowl to ferment stuffy and out flows for 90 minutes or until doubled in size.” “To my took me less time was near the heat”

After proofing time:
We sprinkle with sunflower oil worktable, we pour over the dough.

We pressed with your hand until you form a square, we lightly sprinkle on top with flour, roll until thin dough like a paper pass. It is advisable to stop occasionally to make the gluten to relax, so the dough rises so you aerate and is dropped, is covered with a kitchen towel and let stand 5 minutes.
We pre-calentamos the oven to 175 degrees.

We lined tray with tracing paper, carefully raise the dough and place it on top of the paper, there cut what us on.
We sprinkle the dough with water, and place the seeds on top doing strips. “not too much”
With the corta-pizzas, cut making irregular rhombuses.No need to separate them.
We took the oven and leave for 15 to 20 minutes until the dough begins to Brown.
We remove from the oven and let cool 10 minutes before removing from pan.
We put in a basket and enjoy eating.

With this same mass a good pita bread, only you can do circles of dough that weigh around 170 grs and cook at 200 degrees about 10 or 15 minutes.
This mass can do today and retard the fermentation tucking – the overnight in the fridge.
The species are at ease, I the “mojo Picón” I loved.
Much better than crackers.
Since then are a Vice start and can not miss them.
A good idea for when we have guests at home.

The rest of the dough that apart I did about Minho buns that are death.
My idea was to make them in the Pan and wrap them style tortillas, another day.

I hope and wish that a bico like…