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Unread 2013-02-22, 04:24 PM   #1
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Default Where can I find lavash bread?!

I mean, seriously! Went to 2 different Indian stores, Whole Foods, Trader Joes.... couldn't find it. I just want a giant piece of lavash bread. Oh, was also downtown at the River Market, and they didn't have any either. Any ideas?

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Unread 2013-02-22, 04:55 PM   #2
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If you can't find any you like, it is super easy to bake yourself. Very similar to pita bread. The only thing you need to pay attention to is if the recipe is to make crispy lavash bread (almost like crackers) or soft bread. If you are afraid you won't have time to prepare and bake in the same night, do an overnight rise in the fridge. Many people say this produces significantly better bread, but I never notice a difference unless it's a sourdough or pizza crust.

Seriously, you can make it in the time it will take you to find a place that has some you like then pick it up. Plus fresh bread out of the oven is tough to beat.
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Unread 2013-02-22, 05:13 PM   #3
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Quote:
Originally Posted by doomi View Post
If you can't find any you like, it is super easy to bake yourself. Very similar to pita bread. The only thing you need to pay attention to is if the recipe is to make crispy lavash bread (almost like crackers) or soft bread. If you are afraid you won't have time to prepare and bake in the same night, do an overnight rise in the fridge. Many people say this produces significantly better bread, but I never notice a difference unless it's a sourdough or pizza crust.

Seriously, you can make it in the time it will take you to find a place that has some you like then pick it up. Plus fresh bread out of the oven is tough to beat.
Thanks for the suggestion. I hadn't realized it would be that easy to make. I've made pocket pita before, and although time consuming, it was definitely simple.
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Unread 2013-02-22, 05:17 PM   #4
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I havent seen the stuff for ages, I remember my parents use to munch it all the time while making dinner. Used to come in the shape of a pizza and the packaging was white paper with brown and orange lettering if Im not mistaken.
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Unread 2013-02-22, 06:46 PM   #5
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Thanks for the suggestion. I hadn't realized it would be that easy to make. I've made pocket pita before, and although time consuming, it was definitely simple.
Yep. The hands on time is relatively low though, especially once you've done it a few times. For me to prepare the ingredients and knead by hand it is 15-20 min. Then after it rises/rests it takes a couple minutes to roll them out and you cook em. Not too terribly bad.

Plus I find baking bread to be extremely relaxing for some reason.
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Unread 2013-02-24, 06:34 AM   #6
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Here's a recipe i've used at work before to make a soft lavash. We usually stock lavash cracker and pita bread, but i was looking for a little different texture for a dish one day, this worked out really well

2 1/4 tea yeast
1 1/5 c warm water
2 tea sugar
4 1/5 c AP Flour
1 1/2 tea salt
1 1/2 tbs toasted sesame seeds

Coat a large bowl with oil. Set aside.

In a small bowl combine yeast, water, and sugar. Mix until dissolved and set aside 7-10 minutes.

In a large mixing bowl, combine flour and salt. Add yeast water mixture and form a dough. Knead dough by hand for 10 -15 minutes

Once dough is kneaded, place ball of dough in oiled bowl. Roll the dough around the bowl to coat it with oil. Cover and let rise for 1 -1 1/2 hours, or until dough doubles in size.

Once dough has doubled, punch down to release air. Continue to knead for about 5 minutes.

Divide dough into 8 separate balls of dough. Cover and allow to rise for 30 minutes.

Preheat oven to 400 degrees.

Once risen, roll dough out to thin (1/8 to 1/8 inch) rectangles.

Poke rectangles with a fork to vent, brush with water, top with sesame seeds, and bake ~20 minutes or until golden brown (Keep in mind, my bake time was in a gas oven. Electric may take a little longer)



and fwiw, trying to let a yeast dough rise in the fridge just doesn't give that great of a product. Yeast cultures will go dormant when too cold and will die with they're too hot. If you don't have a proof box (Keeps rising dough in a temp controlled 75-95*F humid environment) then leave it covered at room temp.
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Unread 2013-02-24, 11:20 AM   #7
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That's pretty much the recipe I follow.

A lot of bakers swear by a slow cold rise, I personally don't think it makes a difference one way or the other usually. I typically rise covered at room temp unless my schedule just won't allow it.

A recent batch of half wheat pita bread I made sat in the fridge rising for 2.5 days because something came up right as I was preparing it. Turned out being just as good as always.
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Unread 2013-02-24, 01:36 PM   #8
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I have bought it from the middle eastern place in the River Market multiple times in the last few months. Maybe try again?
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Unread 2013-02-24, 01:55 PM   #9
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I saw some in the price chopper off K10 a bit east of K7.
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Unread 2013-02-24, 09:01 PM   #10
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I was just at Trader Joe's and saw it.
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Unread 2013-02-24, 10:53 PM   #11
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Hy-Vee sells it.
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Unread 2013-02-25, 09:18 AM   #12
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Hy-Vee sells it.
It's just the cracker. I'm looking for the soft stuff.
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Unread 2013-02-25, 09:18 AM   #13
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I was just at Trader Joe's and saw it.
Missouri or Kansas?
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Unread 2013-03-01, 08:10 AM   #14
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Amazon!

http://www.amazon.com/Lavash-Bread-1...s=lavish+bread
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