A recipe from tarla dalal.
Baking Temperature : 180°C (360°F).Preparation Time : 20 mins.Baking Time : 15 minsCooking Time : 20 mins.Serves 4.
For the herbed humus
¼ cup kabuli chana (chick peas)
Juice of ½ lemon
2 tablespoons fresh thick curds (dahi)
1 clove garlic
½ cup finely chopped parsley
1 teaspoon oregano
Salt to taste
For the garnish
A pinch of chilli powder
1 tablespoon olive oil
For the sesame lavash
¼ cup whole wheat flour (gehun ka atta)
1 teaspoon black sesame (til) seeds
1 teaspoon oil
Salt to taste
Other ingredients
whole wheat flour (gehun ka atta) for rolling
For the herbed humus
Soak the kabuli chana in water for 6 hours.
Drain and cook the in a pressure cooker with a little salt. Cool and drain. Keep the strained liquid aside.
Combine the lemon juice, curds, garlic, parsley, oregano, cooked kabuli chana, oil, salt and some of the strained liquid in a mixer and blend until smooth. If the mixture is too thick, add 1 to 2 tablespoons more of the strained liquid.
Garnished with the chilli powder and olive oil. Keep aside.
For the sesame lavash
Combine the whole wheat flour, oil and salt and just enough water to knead into a firm dough.
Divide the dough into 4 equal potions and roll out each potion into very thin rounds with help of a little whole wheat flour.
Sprinkle sesame seeds on each round and cut each into 6 wedges like one would cut a pizza.
Bake them in a pre-heated oven on a lightly greased baking tray at 180°C (360°F) for 10 to 12 minutes or till they are crisp and lightly browned.
Repeat for the remaining portions to make all the lavash.
Cool and store in an air tight container.
Serve with herbed humus.
