Wednesday, 6 March 2013

Lavash served with Red Capsicum and Walnut Dip


Lavash is a soft, thin flat bread popular in Iran, Iraq, Turkey and the Caucasus.
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.
There is a soft variation like chapatis and used to make rolls and sandwiches, and another hard version like chips/crackers.
I often make these hard Lavash crackers as a subsitute for chips since they are baked.
I personally love to have chips with a dip, and one of the healthiest lebanese dips is the "Red Capsicum and Walnut Dip". 



Makes 30-40 crackers
Ingredients:
All purpose flour/Maida - 3/4 cup
Dry yeast - 1/2 tsp
Sugar - 1 pinch
Roasted sesame seeds/White Til - 4 tbsp
Poppy seeds - 3 tbsp
Olive oil/any oil - 3 tbsp
Salt to taste

Method:
Take 1/2 cup warm water in a bowl, add the yeast and sugar and cover and keep aside till it gets frothy, around 10-15 minutes.
Sift the flour, make a well in the centre and add the yeast sugar mixture and enough water to make a soft dough. Keep the dough in a warm place in the kitchen for 30 minutes by covering with a wet cloth, till it doubles in volume.
Now divide the dough into 5 equal portions, and roll each portion into circle of 6 inch diameter.
Cut each circle into 6-8 equal triangles.
Now you will make around 30-40 Lavash crackers.



Now spread these triangles on a greased baking try, sprinkle the roasted sesame seeds and poppy seeds.
Bake in a preheated oven at 180 degrees centigrade for 10-15 minutes till the chips/crackers are golden brown.
Serve with "Red Capsicum and Walnut Dip."

Note: If you dont have an Oven, you can roast them on a tawa till crisp, but keep flattening them using a cloth while roasting.

Google+ Followers

Search my blog