Lavash
Yield
4 sheetsPrep
10 minCook
20 minReady
60 minTrans-fat Free, Good source of fiber
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 3 ⅔ | cups |
all-purpose flour
|
|
| 1 ½ | teaspoons |
salt
|
|
| ¾ | teaspoon |
sugar
|
|
| ¼ | cup |
vegetable shortening
|
*
|
| 1 | each |
eggs
slightly beaten |
|
| 1 | cup |
milk
|
|
| ¼ | cup |
sesame seeds
toasted |
|
| 2 | tablespoons |
poppy seed
|
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 867 | ml |
all-purpose flour
|
|
| 7.5 | ml |
salt
|
|
| 3.8 | ml |
sugar
|
|
| 59 | ml |
vegetable shortening
|
*
|
| 1 | each |
eggs
slightly beaten |
|
| 237 | ml |
milk
|
|
| 59 | ml |
sesame seeds
toasted |
|
| 3E+1 | ml |
poppy seed
|
|
Directions
Sift flour with salt and sugar into a large mixing bowl.
Cut in shortening.
Combine egg and milk. Stir into flour mixture, mixing well.
Dough will be firm.
Let dough rest for 30 minutes. Preheat oven to 375℉ (190℃) degrees.
Sprinkle sesame seed on 4 baking sheets. Knead dough for 2 to 3 minutes.
Divide dough into fourths; roll each piece to 1/16 inch thickness.
Place dough on prepared pans; brush with water and sprinkle with poppy seed.
Bake for 20 to 25 minutes or until browned and crisp.
Break into pieces and serve with butter.
Makes 4 sheets.
