Crispy Lavash /Lavash Crackers/How you can make crispy lavash bread
hello foodies
this lockdown is making ur crazy and even more creative to try something new at home.
here is the crispy and fresh-baked lavash recipe that you can easily prepare at your home and enjoy with tea/coffee or serve them with dips.
Recipe -
ingredients
refined flour- 250 gm/ 1 cup
salt - a pinch
sugar - 1 spoon
butter - 20 gms/ 1 spoon
milk - half cup/ 180 ml
sesame seeds - 10 gm
mix dry herbs - 10 gm
Method
1) mix flour, salt, and sugar. add in soft butter and mix till it becomes a powder-like crumble.
2) add chilled milk and make a smooth dough.
3) cover and keep in the fridge for 1 hour. it will help the dough to roll easily and thin without much elasticity.
4) now preheat the oven to 180 degrees.
5) take the dough from the fridge .dust the table with flour and start rolling the dough into a thin sheet.
6) apply egg wash or milk wash. it will give a good golden brown color and helps the topping to stick.
7) sprinkle any toppings u want.
8) trim from borders and cut lavash into triangles with a large sharp knife or pizza cutter.
9) carefully place on a baking tray and bake in the oven for 20 minutes at 150 degrees.
turn temperature from 180 to 150 degrees when you put for baking.
high temperature can burn lavash as they are thin.
slow temperatures will help in even brown color and super crispiness.
10) serve with dips or hummus.
My Favorite Flatbread for Kebabs - Soft and Leavened Lavash
Lavash is one of my favorite breads because it's so easy to make with just a large pan and staple ingredients. It's great for breakfasts, for quick sandwiches, wraps but most importantly for kebabs.
I've made video for a no yeast, easy version of lavash (link to the video below) and today we are making the leavened version which is soft, chewy, little bit fluffy and absolutely perfect for making a wrap with your favorite kebabs.
No yeast Lavash Bread Recipe:
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Ingredients:
• 300 g flour (00 or any high protein bread flour)
• 200 g water (luke warm)
• 10 g dry yeast
• 1 tsp sugar
• 1 tsp salt
#lavash #flatbread #lavaş
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LAVASH BREAD in 5 MINUTES ⏱ Only 3 Ingredients + Make It On A Pan ⭐Plus: Easy Vegan Börek ????
Today I would like to make something rather different! We will make a very easy homemade lavash, skipping all the processes like kneading, rising, and rolling! Plus, we will directly cook it on a pan. Then we will turn the lavash into a gorgeous borek with vegetarian and vegan versions. Don't miss this recipe, go to your kitchen and try it! You won't believe how easy it is!
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Difficulty: Easy
Prep time: 5 minutes
Cooking time: 2 minutes
Homemade Lavash
1 cup + 1 tablespoon flour,
1 cup water
Half teaspoon salt
Olive oil
Vegetarian Borek
30 g grated mozzarella cheese,2 tablespoons, any melting cheese would do perfect
7-8 walnuts, roughly chopped
Fresh mint leaves
Vegan Borek
Half avocado, pureed
1 pinch salt and black pepper
1 handful peanuts
Basil leaves
• For homemade lavash, whisk the flour, water, and salt in a mixing bowl until combined. It will have a crepe consistency.
• Heat a small non-stick pan and pour some olive oil to cover the pan.
• Drop a ladle of batter onto the pan and tilt with a circular motion so that the batter coats the surface evenly.
• Cook for about 2 minutes, then flip and cook 1 minute more. Repeat with the remaining batter. It is important to not to overcook. Otherwise, it will be crunchy, and you won’t be able to wrap it.
• When you remove it from the pan, it is ready to serve.
• To make the vegetarian börek, cook one side of the lavash for a minute and flip. Place the mozzarella cheese, walnuts, and fresh mint leaves on half of the lavash. Leave some space from the sides. Fold the other side over the filling and seal with a wooden spoon.
• Cook both sides until brown and serve hot.
• For the vegan börek, season the avocado with salt and black pepper, then place on half of the lavash. Place the peanuts and basil leaves. Leave the edges clean for sealing. Fold the other side over the filling and seal with a wooden spoon. Cook both sides until brown and serve hot. Bon appetit!
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Lavash With Whipped Hummus | Lavash Bread Crackers And Hummus Dip Recipe | Bhumika
Lavash with Whipped Hummus Recipe | How To Make Lavash with Whipped Hummus | Easy Hummus Recipe | Homemade Hummus | Healthy Hummus Dip | Lavash Crackers | Lavash Chips | Middle East Delicacy | Healthy Recipes | Snack Recipes | Chef Bhumika | Rajshri Food
Learn how to make Lavash With Whipped Hummus at home with our Chef Bhumika
Lavash With Whipped Hummus Ingredients :
Introduction
How To Make The Dough For Lavash
½ cup + 2tbsp (75 gms) All-Purpose Flour
1/3rd cup ( 25 gms ) Whole Wheat FLour
Salt to taste
1 pinch (1 gms) Yeast
Water (as required)
How To Make Whipped Hummus
1/2 cup Aquafaba
Salt (as required)
1 tsp Lemon Juice
1 tbsp Sesame Seeds
3-4 Garlic Cloves
1 cup Chickpeas (boiled)
2 tbsp Olive Oil
How To Shape The Dough
1 tsp Olive Oil
For Lavash Topping
Sesame Seeds (for topping)
Shaping the Lavash
How To Bake The Lavash
200 Degree Celcius
7-8 min
Plating The Hummus
Olive Oil (as required)
Sesame Seeds (as topping)
Red Chilli Powder (as topping)
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About Hummus And Lavash
Hummus is actually a dip or can be called a spread that is made from chickpeas, tahini, garlic, lemon, and olive oil. For this, chickpeas are soaked and boiled. It is so easy to make, all that is needed is to mix all the ingredients and grind it into a mixer. Traditionally, it is eaten with pita bread. It is made from all purpose flour with yeast or baking soda. Nowadays, it is accompanied with lavash, which is crispy version of pita bread. Lavash is a thin, crispy and crunchy version of bread which hails from Middle East. Authentic Lavash is made from flour, salt and water, sometimes yeast is used too and sesame seeds sprinkled on before baking. |
For feedback and suggestions please write to us at: mail@rajshri.com
Crispy Lavash Bread
Crispy Lavash bread chips are your dip’s new best friend. Lavash bread chips can handle scooping up creamy hummus or other thick dips. A little crunchy and super flavorful, they are super easy to make. This recipe is a perfect snack to share with your friends and family.
How to Make Lavash & Hammered Beef Recipe Together At Home? Refika's 2 Special Delicious Recipes! ????
Today we have two special and delicious recipes for you to easily make at home: Lavash & Hammered Beef! ???? Discover how to bring these two fantastic dishes together, creating an unforgettable meal that will impress your friends and family. Follow along with Refika as she shares her secrets for perfect Lavash and tender Hammered Beef!
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Refika's Epic Hammered Beef
Servings: 4-6
Difficulty: Medium
Prep time: 15 minutes
Cooking time: 5 minutes
400 gr (0,8 lb.) beef fillet steak
4 cloves of garlic, peeled
2 sprigs of rosemary
2 tablespoons white wine vinegar
8 tablespoons olive oil
200 gr (7 oz) kolot -a Turkish melting cheese- (You can substitute mozzarella or any fresh cheese that melts easily instead.)
2 dried hot chilli peppers (Hot chilli flakes are also fine.)
1 teaspoon black peppercorns (whole)
1 teaspoon salt
• For an easier cut, leave the steak in the freezer for about 30 minutes.
• For the marinade, start by crushing the black pepper in a mortar. If you want to add more flavour to your pepper, try using different coloured peppercorns.
• Add the garlic and salt and crush them.
• Add 2 sprigs of rosemary and continue crushing. It is important not to use a knife or scissors to cut the rosemary to prevent a bitter taste. Spare some rosemary for the topping.
• Add 6 tablespoons of olive oil and the white wine vinegar. Vinegar helps tenderize the meat quicker.
• Slice 2 dried chilli peppers and add to the marinade. Set some aside for the topping.
• Take the meat out of the freezer, slice it thinly and then place the slices in a plastic bag and beat them. You can cut 2 edges of the plastic bag to place the meat in it easily. To flatten the meat as much as possible, slide the mallet each time you beat the meat. If you don’t have a flat meat mallet, you can always use a small, thick-bottomed pan for the same purpose. Make sure to use the scraps too. They will surprise you with their size once beaten.
• Cover the bottom of a plate with the marinade and place the slices on it. Make sure that both sides of every slice are well-soaked in the marinade.
• Cover the plate with a plastic bag and wait 10-15 minutes.
• Slice 200 gr of kolot cheese (or your replacement) thinly with a peeler. Bear in mind that cheese just taken out of the refrigerator is always easier to slice.
• Place a large, copper pan on high heat. Copper or enamel pans are preferable as they cool down very quickly after turning the heat off so the meat doesn’t become overcooked and dry.
• Cover the bottom of the pan with 2 tablespoons of olive oil, cook for about 1 minute and flip the meat. If you prefer medium-rare cooked meat, you don’t need to flip the meat.
• Place the sliced cheese over the meat and sprinkle with red pepper, rosemary, and black pepper.
• Put the lid on the pan and cook for another minute.
• Your epic cheesy beef dish is ready to enjoy! Dipping into it with your lavash is highly recommended and if you have guests, take the lid off the pan in front of them for show.
For the tips and lavash recipe, please check the comments!