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Lavash (Cracker bread) (V): Difference between revisions
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|title=Lavash (Cracker bread) (V) Vegetarian recipes | |||
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|keywords=Lavash (Cracker bread) (V) Vegetarian recipes | |||
|description=A leavened Armenian flat breadLavash, also known as lahvash or cracker bread, is a soft, thin flatbread made with flour, water, and salt. | |||
|og:image=https://www.cookipedia.co.uk/wiki/images/3/30/Lavash_(Cracker_bread)_recipe.jpg | |||
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{{Template:CookTools}} | {{Template:CookTools}} | ||
<div class="right_imgs" style="float: right; width: 320px;"> | <div class="right_imgs" style="float: right; width: 320px;"> | ||
{{recipesummary | {{recipesummary | ||
|DatePublished=16th August 2013 | |||
|Author=Chef | |||
|Servings = About 8 breads | |||
|Difficulty = 2 | |Difficulty = 2 | ||
|TotalTime = 2 hours 30 minutes | |TotalTime = 2 hours 30 minutes | ||
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[[Image:Lavash.jpg|300px|thumb|right|Varieties of commercial lavash]] | [[Image:Lavash.jpg|300px|thumb|right|Varieties of commercial lavash]] | ||
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A [[Leavened|leavened]] Armenian [[Flat bread|flat bread]] | A [[Leavened|leavened]] Armenian [[Flat bread|flat bread]] | ||
'''Lavash''', also known as '''lahvash''' or '''[[cracker]] bread''', is a soft, thin flatbread made with [[flour]], water, and [[salt]]. It is the most widespread type of bread in Iran, Pakistan, Armenia, Azerbaijan and Georgia. Toasted [[sesame seeds]] and/or [[poppy seeds]] are sometimes sprinkled on it before baking, though this is very uncommon in Armenia. While some wrap breads sold in the United States label themselves as lavash, actual lavash is significantly thinner than those products. | '''Lavash''', also known as '''lahvash''' or '''[[cracker]] bread''', is a soft, thin flatbread made with [[flour]], water, and [[salt]]. It is the most widespread type of bread in Iran, Pakistan, Armenia, Azerbaijan and Georgia. Toasted [[sesame seeds]] and/or [[poppy seeds]] are sometimes sprinkled on it before baking, though this is very uncommon in Armenia. While some wrap breads sold in the United States label themselves as lavash, actual lavash is significantly thinner than those products. | ||
While flexible like a [[tortilla]] when fresh, lavash dries out quickly and becomes brittle and hard. The soft form tastes better and 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. | While flexible like a [[tortilla]] when fresh, lavash dries out quickly and becomes brittle and hard. The soft form tastes better and 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. | ||
{{RecipeIngredients | {{RecipeIngredients | ||
| 190 g [[Bread|bread]] [[Flour|flour]] | | 190 g [[Bread|bread]] [[Flour|flour]] | ||
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| 85 ml water, at room temperature | | 85 ml water, at room temperature | ||
| [[Seeds]] and/or [[Herbs|herbs]] and/or [[Spices|spices]] (optional) | | [[Seeds]] and/or [[Herbs|herbs]] and/or [[Spices|spices]] (optional) | ||
}} | }} | ||
===Method=== | ===Method=== | ||
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Having just made these delicious breads, I imagine they would make a great base for a variation of a [[pizza]]. | Having just made these delicious breads, I imagine they would make a great base for a variation of a [[pizza]]. | ||
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[[Category:Recipes|Lavash (cracker bread)]] | [[Category:Recipes|Lavash (cracker bread)]] | ||
[[Category:Accompaniments|Lavash (cracker bread)]] | [[Category:Accompaniments|Lavash (cracker bread)]] | ||