Turkish Lavash

Turkish Lavash is also known as balloon bread or also known as cracker bread. its called cracker bread because of its crispy texture. It is one of the most common breads eaten by Turkish people. Basically, this bread is just like any other bread... just that... it puffs up like a balloon in the oven!! trust me... to look at it puff up in the oven is amazing! below is the recipe for balloon bread. Try it! Be sure that you have a really really good hot oven.

Makes 6 bread


Bread Ingredients:
  • 4 tbsp margarine or shortening (or olive oil)
  • 2 tsp rapid rise yeast (or 2 1/2 t active dry)
  • 1 1/4 c warm water
  • 2 tsp sugar
  • 3 1/2 c AP flour
  • 2 1/2 tsp salt
  • sesame seeds (optional)

Equipments:

  • Large bowl
  • Measuring spoons
  • rolling pin
  • large baking sheet
  • parchment paper
  • plastic wrap

Methods:

1) Yeast Proving

  1. Add 1 1/4 cup of WARM water with 2 1/2 teaspoon of active dry yeast.
  2. Thrn, add 2 teaspoon of sugar.
  3. Allow the mixture to sit for at least 15 minutes to fully bloom.
  4. Once fully bloom, add the 4 tablespoons of olive oil to the yeast mixture.
  5. Mix well.

FULLY BLOOM?? ---> till you can see bubbles on the surface of the mixture

Note: Make sure the oil/fat added to the yeast mixture is NOT hot or you will risk killing the yeast, thus damging the efficacy of the yeast.

2) Dough

  1. Mix the salt and flour together.
  2. Add the yeast mixture to the dry ingredients.
  3. With a wooden spoon, mix the wet and dry ingredients until it all comes together in a round of dough.
  4. Grease a deep bowl with some olive oil, place the dough in, cover it with a plastic wrap.
  5. Allow the dough to prove for 15 minutes.
  6. After 15 minutes, knead the dough for a about 5 minutes. Dough shoud be firm but kneadable.
  7. Place the dough back into the greased bowl and allow the dough to rise to about 1hr to 2 1/2 hours. ( time factor may vary depending on how much time you have. A minimum of 1hr will be sufficient enough.)
  8. Preheat your oven to 250 degree celsius for 30 minutes before baking.

3) Shaping of Dough

  1. After proving, the dough will double in size.
  2. Remove the dough and flatten it. DO NOT KNEAD THE DOUGH.
  3. Shape the dough into a square.
  4. Cut the dough evenly into halves.
  5. Ech halves i to be cut evenly into 3.
  6. Form these dough into balls and cover the doug balls with plasic wrap.
  7. Allow them to rest for another 15 minutes.
  8. Take each dough and make a disk ( a round) with it using your hands or a rolling pin.
  9. Place them back in a bowl and cover.
  10. Place a flattened dough round on a pastry board and roll it out by turning and flipping it our from side to side.
  11. The dough should not be sticky, if it is, use a bit of flour.
  12. Keep rolling until it is very thin.
  13. Optional : you can sprinkle some sesame seeds over the surface and roll the seeds into the surface of the dough. ( this will prevent the sees from popping off.)

4) Baking of Dough

  1. Transfer the flattened dough to a greased pan.
  2. Bake them one by one ( they need space to puff up properly, they should be baked in the middle of the oven)
  3. It takes about 8 minutes to bake them. ( they will remain whitish and will be golden in some spots)

Note: Do not over bake them or they will become too brittle. As you bake, the breads will bubble in certain areas.

ENJOY BAKING YOUR LAVASH!!



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