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Black Pepper Lavash

Black Pepper Lavash

Ingredients (7)

  • 1 large egg
  • 3/4 cup water
  • 3 cups all-purpose flour
  • 4 tablespoons unsalted butter (1/2 stick), at room temperature
  • 2 teaspoons kosher salt
  • 1 teaspoon granulated sugar
  • 2 1/4 teaspoons coarsely ground black pepper
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Nutritional Information
  • Calories234
  • Fat6.83g
  • Saturated fat3.92g
  • Trans fat0.24g
  • Carbs36.76g
  • Fiber1.43g
  • Sugar0.68g
  • Protein5.75g
  • Cholesterol38.52mg
  • Sodium194.45mg
  • Nutritional Analysis per serving (8 servings) Powered by

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This Middle Eastern cracker bread is loaded with cracked black pepper, giving it a pleasant bite. For a fun start to any meal, combine it with our Watercress Walnut Dip.

Game plan: The dough can be made 1 day ahead and kept in the refrigerator until ready to bake. The lavash can be baked up to 8 hours before you plan to serve it.

This was featured as part of our Neoslacker Interactive Thanksgiving menu.

Tips for Christmas

Instructions

  1. 1Whisk together egg and water until evenly combined; set aside. Heat the oven to 400°F and arrange the rack in the middle.
  2. 2Combine flour, butter, salt, and sugar in the bowl of a stand mixer fitted with the paddle attachment. Mix on low speed until ingredients resemble cornmeal, about 2 minutes. Add egg mixture and mix on medium-low speed until just incorporated. Divide into three pieces, form into flat disks, cover each in plastic wrap, and refrigerate at least 30 minutes.
  3. 3Place one dough piece on a lightly floured surface and, using a floured rolling pin, roll dough into a paper-thin sheet (about 1/16 inch thick), approximating the dimensions of your baking sheet.
  4. 4Place dough on an ungreased baking sheet and sprinkle with 3/4 teaspoon of the pepper. Press pepper into lavash and bake until golden brown and crisp, about 18 minutes. Meanwhile, prepare remaining dough. Once baked, transfer to a wire rack to cool. Serve warm or at room temperature.
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