Kalkan Turkey Forum - EnjoyKalkan.com
Totally Turkey => Cooking => Topic started by: Chucky on August 17, 2008, 01:21:42 PM
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I am reproducing the recipe Buster gave for Lavash here.
Hi the puff bread you are talking about is Lavash but the actual level of puffiness changes with each region in Turkey and for that matter each country in the region but here is a version you can make in your bread machine.
250ml water
3 tbsp natural yogurt
350g unbleached white bread flour
115g wholemeal bread flour
1 tsp salt
1tsp easy-blend dried yeast
For the topping
2 tbsp milk
2 tbsp millet seeds
Makes 10
Put the yeast in the bottom of the pan.
Add both types flour
Put yogurt salt in separate corners of the pan on top of the flour and add the water.
Use the basic or pizza dough setting if available.
When the cycle has finished place the dough on a lightly oiled surface and Knock it back gently and divide into 10 pieces.
Shape each piece into a ball and flatten with your hand cover with oiled Clingfilm and leave to rest for 5 minutes.
Roll each piece into an oval shape and drape over the back of your hands to stretch untill very thin, if it tears leave it to rest a little longer until it stretches easily.
Stack the Lavash between layers of oiled clingfilm and cover to keep moist.
Pre-heat the oven to 230C or gas 8.
Place as many Lavash as you can comfortable on a backing sheet and brush with the milk and sprinkle over the millet seeds.
Bake in the oven for 5-8 minutes or until brown and puffed.
Transfer to wire a rack and cook the rest of the Lavash.
Serve hot or cold with a little butter.
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Perhaps you could share your recipe and we could have a tasting test? :laugh:
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That sounds yummy! I'm gonna try that recipe at home this weekend for a house party.
Thanks for sharing this thread. ;)
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