La Mansion del Rio Lavosh
- 2 1/2 pounds (about 8 cups) all-purpose flour
pound (about 3/4 cup) whole wheat flour
- 1/4 cup powdered sugar
- 1 tablespoon
- 2 tablespoons salt
- 1/4 cup shortening
- 4 cups water
- Grated Parmigiano-Reggiano cheese
- Poppy seeds
or black or white sesame seeds or cumin seeds
- Dried herbs
such as oregano or marjoram
- Fresh herbs such as rosemary leaves,
marjoram and lavender
- Cayenne pepper
- Fresh chopped garlic
- Sea salt and
- In a large bowl, combine both flours, powdered sugar, sugar and salt; mix in
shortening. Add water and mix and knead the dough until it's smooth and supple,
about 6 to 8 minutes.
- Divide dough into 12 (8-ounce) portions, shape each piece into a
ball, flatten into a disk, wrap tightly in plastic wrap and refrigerate overnight
or at least 2 hours.
- Heat oven to 400 degrees F.
- Remove dough from refrigerator and flatten one piece
with your hand on a floured work surface. Using a rolling pin, roll out as thinly
as possible into an oval shape, dusting the surface as needed. (Alternatively, use
a pasta machine to roll out the dough to attain a very thin sheet of dough.) Lightly
oil the back of a cookie sheet or spray it with cooking spray.
- Drape the thin sheet of dough over the back of the oiled pan. Brush with olive
oil. Sprinkle with your choice of toppings such as cheese, seeds, fresh or dried
herbs, garlic, cayenne, sea salt and pepper.
- Repeat with remaining pieces of dough.
- Bake one at a time in preheated oven until deep golden brown and crisp. The time
needed will depend on the thickness of the dough.
- Cool and serve, breaking it into crisp shards.
Makes 12 breads.
Recipe may be divided in half or quartered.
Source: La Mansion del Rio - San Antonio, Texas