Today: Ethnic Breads -- Lavash (Armenian Thins Bread)

THE FOLLOWING RECIPE IS FROM "THE CUISINE OF ARMENIA" BY SONIA UVEJIAN. Lavash (Armenian Thin Bread) 12 breads; 3 hours rising time 1 1/2 teaspoons dry yeast

1 1/2 teaspoons sugar, divided

1 cup plus 2 tablespoons warm water, about 110 degrees, divided

About 3 1/2-4 cups flour

1/4 cup melted butter, cooled to lukewarm

1 1/2 teaspoons salt

1. In a small bowl sprinkle the yeast and 1/2 teaspoon sugar over 2 tablespoons of the water. Let stand a couple of minutes, then stir to dissolve the yeast completely.

2. Pour about 3 1/2 cups flour into a large bowl and make a well in the middle. Pour in the yeast mixture, the remaining 1 cup water, melted butter, salt and remaining 1 teaspoon sugar. With a large spoon, stir the center ingredients together, then gradually blend into the flour. Knead in the bowl or on a floured surface until a soft and elastic dough is formed, adding more flour if necessary.

3. Shape the dough into a ball. Place in a clean oiled bowl and turn the dough to coat with the oil. Cover loosely with a kitchen towel and leave in a warm place until the dough doubles in bulk, about 3 hours.

4. Punch the dough down and divide into 12 pieces. On a lightly floured surface roll and stretch out one piece as thin as possible into a round circle about 6-8 inches in diameter. Occasionally sprinkle the dough lightly with flour to keep it from sticking. Repeat with the remaining dough. Place 3 of the dough circles on a baking sheet and prick the entire surface of each with a fork. Bake in a preheated 450-degree oven 7 minutes, until golden.

5. Repeat the rolling, pricking and baking procedure with the remaining dough. Cool on a rack and store in a covered container.

Data per bread Calories 170 Protein 4g Fat 4g Carbohydrates 28g Sodium 308mg Saturated fat 3g Monounsaturated fat 1g Polyunsaturated fat 0g Cholesterol 11mg