Lavash
Nutritional Info
- Servings Per Recipe: 30
- Amount Per Serving
- Calories: 48.9
- Total Fat: 0.1 g
- Cholesterol: 0.0 mg
- Sodium: 77.5 mg
- Total Carbs: 10.3 g
- Dietary Fiber: 0.5 g
- Protein: 1.4 g
View full nutritional breakdown of Lavash calories by ingredient
Introduction
This is like super thin pitas. I like this recipe because it makes them crunchy and chip-like. Perfect for football games!!! Add a little salsa and you are rockin' in the muchies department. This is like super thin pitas. I like this recipe because it makes them crunchy and chip-like. Perfect for football games!!! Add a little salsa and you are rockin' in the muchies department.Number of Servings: 30
Ingredients
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Ingredients
1 cup warm water
1/4 cup whole wheat flour
1 (.25 ounce) envelope active dry yeast
1 teaspoon salt
3 cups all-purpose flour
Directions
1. Stir water, whole wheat flour, and yeast together until moistened. Add the salt and 1 cup of all-purpose flour. Gradually mix in the rest of the flour.
2. Knead on a floured surface for 8 to 10 minutes to make an elastic ball. Add more flour or water if needed. Spray large bowl with cooking spray and turn the dough to coat. Cover bowl and let dough rise in a warm place until doubled in size - about an hour.
3. Punch down dough and divide into 30 pieces - smaller than golf balls - more like walnuts. It helps to roll the dough into two logs to divide it evenly. Roll each piece into a ball and cover with a damp kitchen towel to rest for 30 minutes .
4. Preheat the oven to 500 degrees F. I use a baking stone, but you can place an UNGREASED baking sheet on the center rack of the oven so it can preheat at the same time.
5. Roll each ball into a flat, super-thin circle about 8 inches across. Make them thin like paper - If they are too thick, they will bubble up like pita breads. It might help to tap each flat circle with a fork a few times.
6. Baking 3-4 at a time, place the circles on your stone or baking sheet. Bake for about 3 minutes. The crackers should be lightly browned on the top with small bubbles. Sdjust your thickness for the next batch if necessary.
7. Let cool, then enjoy! I like mine crunchy and chip-like. If you don't then adjust the cooking time slightly.
Number of Servings: 30
Recipe submitted by SparkPeople user NALLIE01.
2. Knead on a floured surface for 8 to 10 minutes to make an elastic ball. Add more flour or water if needed. Spray large bowl with cooking spray and turn the dough to coat. Cover bowl and let dough rise in a warm place until doubled in size - about an hour.
3. Punch down dough and divide into 30 pieces - smaller than golf balls - more like walnuts. It helps to roll the dough into two logs to divide it evenly. Roll each piece into a ball and cover with a damp kitchen towel to rest for 30 minutes .
4. Preheat the oven to 500 degrees F. I use a baking stone, but you can place an UNGREASED baking sheet on the center rack of the oven so it can preheat at the same time.
5. Roll each ball into a flat, super-thin circle about 8 inches across. Make them thin like paper - If they are too thick, they will bubble up like pita breads. It might help to tap each flat circle with a fork a few times.
6. Baking 3-4 at a time, place the circles on your stone or baking sheet. Bake for about 3 minutes. The crackers should be lightly browned on the top with small bubbles. Sdjust your thickness for the next batch if necessary.
7. Let cool, then enjoy! I like mine crunchy and chip-like. If you don't then adjust the cooking time slightly.
Number of Servings: 30
Recipe submitted by SparkPeople user NALLIE01.