Post by Aussie on Feb 7, 2004 11:53:21 GMT -5
This is something I made the other day to have with soup. It was really easy and delicious.
It is called Khoubz Markouk or Lavash Mountain Bread.
1-1/4 cups warm water
2 tsp. dried yeast
1 tsp. sugar
3 tbsp. olive oil
3+ cups plain flour
2 tsp. salt
1/4 cup sesame seeds
1/4 cup poppy seeds
Dissolve the sugar in warm water, sprinkle in the yeast, and set it aside until it bubbles.
Combine the flour and salt in a large mixing bowl, make a well in the center, and pour in the yeast mixture and olive oil.
Stir vigorously in one direction, until the ingredients are well-blended and the dough pulls away from the sides of the bowl.
Turn the dough out onto a lightly floured work surface and knead for at least 10 minutes, adding more flour a tablespoon at a time, until the dough is smooth.
Clean out the bowl, oil it lightly, then put the ball of dough into the bowl and cover it with plastic wrap or a damp tea towel. Set in a warm spot to rise until the dough is twice its original size (from 1-2 hours).
Preheat the oven to 220°C and position two racks in the center. Since the bread is thin, the racks can be close together.
Knead the dough briefly and divide it into 12-16 pieces.
Sprinkle the work surface and a rolling pin with flour, then roll each piece into a thin 8x3" square.
Peel the dough off the surface and transfer it to a lightly floured baking sheet.
Prick holes in the dough with a fork, then brush or spray it lightly with water, and finally sprinkle with sesame or poppy seeds, or a combination of the two.
Three pieces of dough should fit comfortably on a large baking sheet.
Once the first sheet is full, put it in the oven to bake for 3-5 minutes, until it is golden brown; continue to roll and bake until all are finished.
Let the breads cool completely before serving with soup, cheese or spreads.
It is called Khoubz Markouk or Lavash Mountain Bread.
1-1/4 cups warm water
2 tsp. dried yeast
1 tsp. sugar
3 tbsp. olive oil
3+ cups plain flour
2 tsp. salt
1/4 cup sesame seeds
1/4 cup poppy seeds
Dissolve the sugar in warm water, sprinkle in the yeast, and set it aside until it bubbles.
Combine the flour and salt in a large mixing bowl, make a well in the center, and pour in the yeast mixture and olive oil.
Stir vigorously in one direction, until the ingredients are well-blended and the dough pulls away from the sides of the bowl.
Turn the dough out onto a lightly floured work surface and knead for at least 10 minutes, adding more flour a tablespoon at a time, until the dough is smooth.
Clean out the bowl, oil it lightly, then put the ball of dough into the bowl and cover it with plastic wrap or a damp tea towel. Set in a warm spot to rise until the dough is twice its original size (from 1-2 hours).
Preheat the oven to 220°C and position two racks in the center. Since the bread is thin, the racks can be close together.
Knead the dough briefly and divide it into 12-16 pieces.
Sprinkle the work surface and a rolling pin with flour, then roll each piece into a thin 8x3" square.
Peel the dough off the surface and transfer it to a lightly floured baking sheet.
Prick holes in the dough with a fork, then brush or spray it lightly with water, and finally sprinkle with sesame or poppy seeds, or a combination of the two.
Three pieces of dough should fit comfortably on a large baking sheet.
Once the first sheet is full, put it in the oven to bake for 3-5 minutes, until it is golden brown; continue to roll and bake until all are finished.
Let the breads cool completely before serving with soup, cheese or spreads.