April 25, 2015 - 5:53am
Looking for tips on how to recreate this super-light flatbread (pic included)
Hi all,
There's a middle eastern restaurant near me that serves this amazingly light, bubbly flatbread (see pic). It's on the menu as a naan but doesn't resemble the type of naans you get in indian restaurants at all - it's incredibly light with huge bubbles on the top. Any ideas how I could go about making this at home? I'm guessing that the bubbles mean it's a very wet dough.
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I went to a Mediterranean restaurant about a month ago that had similar bread, but it was completely hollow inside, like it was one big bubble. I am also curious to see if anyone can explain how to make this.
after a little research, it looks like the restaurant I had it at called it "Lavash Bread." A google search gives me a lot of recipes to look at. Give that a search and see if that is what you are looking for.
Baking of Armenian Lavash - fantastic hand rolling technique:
https://www.youtube.com/watch?v=atUqWxLQyZQ&spfreload=10While I might have an old pillow around....where am I going to find a wood fired hole in the ground! Amazing how she works that dough! Thanks for sharing
I'm sure you can find recipes via google.
and that lady sure knows how to stretch it out right after it was rolled with no resting. Amazing!
a google search...check out this video .. looks pretty easy...well except for the stretching which probably take a bit to master....no wood fired deep hole needed!
Lavash seems like a good point to start. I had assumed that it must be a leavened bread due to the holes, but judging from the video maybe not. Whenever I have made lavash before they have come out very crispy and cracker-like, I will have to experiment some more.
I think Lavash is meant to be crispy - I think it can't help but not be that way... I've made chupattis and naan in the past and brushing them with ghee the moment they are cooked is one way to keep the soft (and adds to the taste!)
-Gordon
It looks like naan to me, except that it's four times the size of a regular naan.
I watched Steven Raichlen grilling show. He has a recipe on his website: http://www.primalgrill.org/recipe_details.asp?RecipeID=120&EpisodeID=33
The recipe calls for grilling or slapping the dough on a side of a tandoor. But I think setting your oven on the highest setting with a preheated baking stone might work, too.
I like the way Bhavna makes her flat breads https://www.youtube.com/playlist?list=PLEFF1377C55480ED7 , see link, and it works for me too.
I use a circular baking pan over a cake rack atop a stove element as a makeshift rotti pan.
The bread looks amazing, I love flat breads! You might find this link interesting :-)
http://mydiscoveryofbread.blogspot.com.au/2012/11/middle-eastern-flatbread-manouche-with.html