<?xml version="1.0" encoding="UTF-8"?>
<item>
  <id>11118</id>
  <title>Black Pepper Lavash</title>
  <total_time>1 hr 40 mins</total_time>
  <active_time>20 mins</active_time>
  <serves>8 to 10 servings</serves>
  <published_at>Fri Sep 28 15:38:00 -0700 2007</published_at>
  <updated_at>Mon Mar 03 18:08:49 -0800 2008</updated_at>
  <difficulty>Easy</difficulty>
  <cuisine>Turkish</cuisine>
  <type>CHOW</type>
  <link>http://www.chow.com/recipes/11118</link>
  <pubDate>Tue, 04 Mar 2008 02:08:49 GMT</pubDate>
  <short_description>Crackly flatbread spiced up by black pepper</short_description>
  <long_description>Crackly flatbread spiced up by black pepper.</long_description>
  <introduction>
    <![CDATA[<p>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 <a href="/recipes/11114">Watercress Walnut Dip</a>.</p>


	<p><strong>Game plan:</strong> 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.</p>


	<p>This was featured as part of our <a href="http://www.chow.com/stories/10773">Neoslacker Interactive Thanksgiving</a>.</p>]]>
  </introduction>
  <instructions>
    <![CDATA[<ol>
	<li>Whisk together egg and water until evenly combined; set aside. Heat the oven to 400°F and arrange the rack in the middle. </li>
		<li>Combine 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. </li>
		<li>Place 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. </li>
		<li>Place 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.</li>
	</ol>]]>
  </instructions>
  <img>http://www.chow.com/assets/2007/10/lavash290.jpg</img>
  <author>Aida Mollenkamp</author>
  <category>
    <id>53</id>
    <name>Starter</name>
  </category>
  <ingredients>
    <ingredient>
      <ingredient_id></ingredient_id>
      <description>
        <![CDATA[<p>1 large egg</p>]]>
      </description>
    </ingredient>
    <ingredient>
      <ingredient_id></ingredient_id>
      <description>
        <![CDATA[<p>3/4 cup water</p>]]>
      </description>
    </ingredient>
    <ingredient>
      <ingredient_id></ingredient_id>
      <description>
        <![CDATA[<p>3 cups all-purpose flour</p>]]>
      </description>
    </ingredient>
    <ingredient>
      <ingredient_id></ingredient_id>
      <description>
        <![CDATA[<p>4 tablespoons unsalted butter (1/2 stick), at room temperature</p>]]>
      </description>
    </ingredient>
    <ingredient>
      <ingredient_id>301</ingredient_id>
      <description>
        <![CDATA[<p>2 teaspoons <strong>kosher salt</strong></p>]]>
      </description>
    </ingredient>
    <ingredient>
      <ingredient_id>298</ingredient_id>
      <description>
        <![CDATA[<p>1 teaspoon <strong>granulated sugar</strong></p>]]>
      </description>
    </ingredient>
    <ingredient>
      <ingredient_id>305</ingredient_id>
      <description>
        <![CDATA[<p>2 1/4 teaspoons coarsely <strong>ground black pepper</strong></p>]]>
      </description>
    </ingredient>
  </ingredients>
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