Khoubz Markouk or Lavash Mountain Bread (Turkish)

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* Exported from MasterCook *

 

Khoubz Markouk or Lavash Mountain Bread

 

Recipe By : " Serving the Guest: A Sufi Cookbook " by Kathleen Seidel

Serving Size : 0 Preparation Time :0:00

Categories :

 

Amount Measure Ingredient -- Preparation Method

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1 1/4 cups warm water

2 tsp. yeast

1 tsp. sugar

3 tbsp. olive oil

3 cups all purpose flour, plus a little more

2 tsp. salt

1/4 cup sesame seeds

1/4 cup poppy seeds

 

 

 

In a small bowl, 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 dish towel. Set in a warm spot to rise

until the dough is twice its original size, from 1-2 hours.

 

Preheat the oven to 450°F and position two racks in the center. Since lavash 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, brush or spray it lightly

with water, then 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.

 

Total rising and baking time 2-1/2 hours, Cooling 1+ hour

 

Cuisine:

" Turkish "

Source:

" http://www.superluminal.com/cookbook. "

Copyright:

" 1999, 2000 Kathleen Seidel "

 

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Per Serving (excluding unknown items): 434 Calories; 34g Fat (65.8%

calories from fat); 16g Protein; 24g Carbohydrate; 10g Dietary Fiber; 0mg

Cholesterol; 4288mg Sodium. Exchanges: 1 1/2 Grain(Starch); 1 1/2 Lean

Meat; 6 Fat; 1/2 Other Carbohydrates.

 

NOTES : Popular throughout the Eastern Mediterranean, Iran and the Caucasus,

this bread is traditionally made in a tannur, a pottery oven set in the ground.

Nutr. Assoc. : 0 0 0 0 0 0 0 0

 

 

 

 

 

 

 

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