|Nutrition Facts (per serving)|
|Amount per serving|
|% Daily Value*|
|Total Fat 9g||11%|
|Saturated Fat 5g||25%|
|Total Carbohydrate 58g||21%|
|Dietary Fiber 2g||9%|
|Total Sugars 2g|
|Vitamin C 0mg||0%|
|*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.|
If you’ve eaten at an authentic Turkish kebab house or ocakbaşı (meaning "fireside restaurant"), you’re sure to have sampled this classic puff bread from southeastern Turkey. You can use this recipe to bake authentic Turkish lavaş (lah-VAHSH) at home. The bread is delicious and a lot of fun to make at home.
Lavaş, sometimes called "balloon bread," is thin and crispy and puffs up high as it cooks. It’s served piping hot with a hollow center full of steam as an appetizer before kebab meals. You'll often find it accompanied by Turkish tulum goat cheese, chunks of unsalted village butter, and a spicy tomato and pepper crush called ezme (ez-MAY).
2 1/2 teaspoons active dry yeast
1 1/4 cups warm water
2 teaspoons sugar
4 tablespoons unsalted butter, or margarine
3 1/2 cups flour
2 1/2 teaspoons fine salt
Sesame seeds, for garnish
Nigella seeds, for garnish
Steps to Make It
Gather the ingredients.
In a large bowl, stir the active dry yeast and warm water until the yeast is dissolved.
Add the sugar and stir again until it has dissolved. Set the yeast mixture aside in a warm place for about 15 minutes to let it develop. You’ll know it’s ready when you see bubbles on the surface.
Melt the butter then let it cool down. Stir it into the yeast mixture.
In a separate bowl, mix together the flour and salt. Add the dry ingredients to the yeast mixture and mix.
Knead the dough first in the bowl, then on a lightly floured surface until it forms a smooth ball.
Grease the inside of a deep bowl with a little olive oil, place the dough inside, and cover with plastic wrap. Allow the dough to rise in a warm place for about 15 minutes. Turn the dough out onto your floured surface and knead again for 15 minutes.
Oil the bowl again and add the dough, this time letting it rise for about 2 hours. The dough should double in size.
Preheat the oven to 480 F/250 C. Turn out the dough onto the floured surface and flatten it with your hands.
Cut the dough in half, then cut each half into 3 even-sized pieces, making 6 pieces total. Form the pieces into balls, cover them with plastic wrap, and let them rise on the floured surface for 15 minutes.
Using your hands or a rolling pin, make a disk out of each piece of dough. Continue to flatten the disk until it becomes very thin. Use extra flour to keep it from sticking to your hands and the surface.
Sprinkle sesame and nigella seeds onto the dough and roll it in with the rolling pin with one last stroke to press the seeds into the dough. Grease 2 large baking trays with a little olive oil and place 3 pieces of dough on each one.
Bake for about 8 minutes, or until the centers puff up high and they begin to brown. If you have time, bake them one by one in the very center of the oven for the best puff-up results.
Serve the lavaş hot with your choice of accompaniments.