Black Pepper Lavash - Middle Eastern 'cracker / Crisp Bread' |
|
 |
Prep Time: 25 Minutes Cook Time: 36 Minutes |
Ready In: 61 Minutes Servings: 10 |
|
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... Ingredients:
1 large egg |
3/4 cup water |
3 cups all-purpose flour |
4 tablespoons unsalted butter, at room temperature (1/2 stick) |
2 teaspoons kosher salt |
1 teaspoon granulated sugar |
2 1/4 teaspoons fresh coarse ground black pepper |
Directions:
1. Whisk together egg and water until evenly combined; set aside. Heat the oven to 400°F and arrange the rack in the middle.
2. 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.
3. 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.
4. 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.
|
|