How To make Armenian Cracker Bread
1 pk Dry yeast
1 1/2 c Warm water
1 ts Salt
2 c All-purpose flour
2 c Whole wheat flour
Toasted sesame seeds Sprinkle yeast into warm water in large bowl and stir until dissolved. Add salt. Combine all-purpose and whole wheat flours and add enough to yeast mixture to make stiff dough. Turn out on floured surface and knead until smooth and elastic, 8 to 10 minutes. Shape into ball. Place in greased bowl and turn to grease top. Cover and let rise until doubled in bulk, about 1 1/2 hours. Punch down and let rise again until doubled, about 30 minutes.
Divide dough into 8 pieces and roll each out on lightly floured surface to very thin circle about 9 inches in diameter. Place, one at a time, on baking sheet and sprinkle with sesame seeds. Bake at 400F 5 to 6 minutes, or until bread appears dry, lightly browned and blistered. Run palest side under hot broiler until lightly browned. Cool and store in dry place. (C) 1992 The Los Angeles Times
How To make Armenian Cracker Bread's Videos
Lavash | Sanjeev Kapoor Khazana
Learn how to make the delicious middle-eastern bread Lavash in the comfort of your kitchen.
LAVASH
Ingredients
2 ½ cups refined flour
1 tsp fresh yeast
2 tsps castor sugar
1 tsp salt
1/3 cup milk
2 tbsps butter
1 tsp oil + for greasing
Milk wash as required
Black sesame seeds for sprinkling
White sesame seeds for sprinkling
Hummus to serve
Method
1. Preheat the oven to 180˚C.
2. Add 1 tsp sugar, 1 tbsp warm water to yeast and mix well. Set aside to activate.
3. Sift refined flour in a bowl, add salt, remaining castor sugar and mix well. Make a well in centre and add the yeast mixture.
4. Add sufficient water and mix well. Add milk, butter and knead to stiff dough. Cover with a moist muslin cloth and set aside for 20-25 minutes.
5. Knock back and divide the dough into medium sized equal portions. Grease worktop with oil, take a portion of dough and flatten it and roll to a thin sheet.
6. Apply little oil on the sheet. Prick it with a fork. Cut the sheet into triangles with a slicer.
7. Grease baking tray with oil and sprinkle flour. Transfer each triangular cut-out in greased baking tray.
8. Brush the triangles with milk wash. Sprinkle black sesame seeds and white sesame seeds on the triangles.
9. Transfer the tray in a preheated oven and bake for 8-10 minutes.
10. Serve with hummus.
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Nan Ghandi (Noon Ghandi) Sweet Bread Recipe
How to bake Nan (noon) Ghandi in Easy Steps. Nan Ghandi Recipe
1 Cup All Purpose Flour
1/3 Cup (80ml) Powdered Sugar
1 Tsp Baking Powder
1/8 Tsp Cardamom Powder
1 Egg
3 Tbsp Vegetable Oil (45 ml)
Sesame Seeds
Preparations:
1- Beat the egg.
Directions: for details visit:
Noon Ghanid or Nan (nan; bread) Ghandi (ghandi: sweet/sugar can) is a traditional iranian sweet bread or cracker. It can be used as is next to a traditional tea or as a cracker or bread.
As it was intended in ancient Persia, it is full of energy literally. 3.5 oz (100g) of noon ghandi contains 409 calories (165 calories from fat).
Good thing about noon ghandi is that it contain a very low amounts of sodium, and it contains good amounts of protein. It contains more than... Read More
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Armenian Cuisine/ Bread Lavash & Matnakash/Lebanese Wrap
Source: The Cuisines of our peoples, VV Pokhlebkin, 1978, Tsentrpoligraf
Armenian cuisine -- one of the oldest cuisines in Asia and the most ancient in the Caucasus.
On the contrary, the Armenians have contributed to the cuisine of the Seljuk Turks, so that many truly Armenian dishes were later known in Europe through the Turks as an alleged Turkish cuisine (eg, dolma).
The type of the hearth (t'onir) and the form of the tableware (made out of clay), made originally by Armenians, spread all over the South Caucasus, influencing the very nature of the dishes.
This Armenian tradition carried over to the neighbors of the Armenians -- Georgians and Azerbaijanis.
Healthy chips from lavash bread | Lavash chips
Chips from lavash bread. Quick and easy snack.
Ingredients:
1 large piece lavash bread(125 grams)
Olive oil - 2 teaspoons
Oregano - 1 teaspoon
Garlic Powder - 1 teaspoon
Paprika - 1 teaspoon
A little salt
Bake until crispy, at 180 ° C / 360 ° F, 4 - 5 minutes.
Bon Appetit!
How Armenian bread is made - Lavash AKA Cracker Bread
Wikipedia Notes:
LAVASH is thin flatbread popular in several countries of the northern parts of the Middle-East and the southern parts of the Caucasus.
Traditionally the dough is rolled out flat and slapped against the hot walls of a clay oven.
While quite flexible when fresh, lavash dries out quickly and becomes brittle and hard. The soft form is easier to use when making wrap sandwiches; however, the dry form can be used for long-term storage and is used instead of leavened bread in Eucharist traditions by the Armenian Apostolic Church. Dry, left-over lavash is used in Iran to make quick meals after being rehydrated with water, butter and cheese. Lavash bread is also used with kebabs, to make dürüm wraps.
Lavash is made with flour, water, and salt. The thickness of the bread varies and depends on how thin it's rolled out. Toasted sesame seeds and/or poppy seeds can be sprinkled on before baking.
It is the most widespread type of bread in Armenia, Azerbaijan and Iran.
HOW TO MAKE LAVASH (vegan and traditional Armenian recipe)
Here is a very traditional Armenian cracker bread recipe that my grandma used to make with her master baking skills.
It is best when accompanied with toppings like butter and jam or cheese. Also, to soften, please soak the baked flat breads in a little water about 20 minutes before serving. I always found this step so strange when I was a kid! But we did it anyway.
This recipe is vegan and traditionally excludes animal ingredients. So those on a plant-based diet can definitely try it too!
Thanks for watching!