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Whole Wheat Lavash with ‘Roti Atta Dough’ & a Hung Curd Dip Recipe
AuthorMeg's KitchenThe idea to do this recipe came me to literally while making chapatis!! I was contemplating what recipe to do next for my session, when this idea clicked!! And I am glad I decided to go ahead! Its so cool when you can create 10 minute recipes which are so satisfying and delicious at the same time! So we made these lavash ONLY & ONLY with roti dough, left over from lunch. Now how could I not share something healthy and quick to go along with it?? So here I present the easiest lavash and dip recipe you’ll ever make. And goes without saying, you’ll never go back to buying lavash from the market again.
Ingredients for Lavash
Whole wheat roti atta dough As much as you need
WaterTo brush or spray on top
Seeds, spices, herbs – As preferred
Sea Salt To sprinkle
Ingredients for Hung Curd Dip
1 cup Hung Curd
2 pt Minced Garlic
Salt - To Taste
½ tsp Pepper
1 tsp Powdered Sugar
½ tsp Lemon Juice
½ tsp Extra Virgin Olive Oil
½ tsp Fresh or Dry Herbsto add in the dip and garnish)
Lavash
1
- Pre-heat the oven to 200 degree Celsius.
- Roll out the dough to 2 mm thickness, you can go to 3 mm, but nothing more or less.
- Transfer the dough to your baking tray (I used the back of the tray).
- Spray water on the entire surface.
- Sprinkle seeds, herbs, spices of your choice and lightly roll over it again to stick the additions to the dough.
- Cut to desired shape and size.
- Bake for 8-10 minutes
- Remove and cool completely.
- Use immediately or transfer to an airtight box.
- Stays well for 7-10 days.
Hung Curd Dip
2
- Whisk the curd to a smooth texture using a hand whisk.
- Add salt, pepper, sugar, lemon juice, garlic, olive oil and herbs (if using).
- Mix well. Transfer to a serving dish and garnish with fresh herbs.
- The dip is ready to serve with crispy lavash!
NOTES
3
- Lavash can be made in several flavours within the same batch. Use sesame seeds, black or white, poppy seeds, carom seeds, chilli flakes, zaatar spice, peri-peri spice or any topping you like.
- Can be stored in an airtight box for 7-10 days.The hung curd dip makes for a lovely spread or filling for sandwiches.
- To make the hung curd dip more creamy, you can do a version with mayonnaise, cream cheese, spread cheese or simply add amul fresh cream.
- You can also make the dip with grated or chopped vegetables
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Ingredients
Ingredients for Lavash
Whole wheat roti atta dough As much as you need
WaterTo brush or spray on top
Seeds, spices, herbs – As preferred
Sea Salt To sprinkle
Ingredients for Hung Curd Dip
1 cup Hung Curd
2 pt Minced Garlic
Salt - To Taste
½ tsp Pepper
1 tsp Powdered Sugar
½ tsp Lemon Juice
½ tsp Extra Virgin Olive Oil
½ tsp Fresh or Dry Herbsto add in the dip and garnish)
Directions
Lavash
1
- Pre-heat the oven to 200 degree Celsius.
- Roll out the dough to 2 mm thickness, you can go to 3 mm, but nothing more or less.
- Transfer the dough to your baking tray (I used the back of the tray).
- Spray water on the entire surface.
- Sprinkle seeds, herbs, spices of your choice and lightly roll over it again to stick the additions to the dough.
- Cut to desired shape and size.
- Bake for 8-10 minutes
- Remove and cool completely.
- Use immediately or transfer to an airtight box.
- Stays well for 7-10 days.
Hung Curd Dip
2
- Whisk the curd to a smooth texture using a hand whisk.
- Add salt, pepper, sugar, lemon juice, garlic, olive oil and herbs (if using).
- Mix well. Transfer to a serving dish and garnish with fresh herbs.
- The dip is ready to serve with crispy lavash!
NOTES
3
- Lavash can be made in several flavours within the same batch. Use sesame seeds, black or white, poppy seeds, carom seeds, chilli flakes, zaatar spice, peri-peri spice or any topping you like.
- Can be stored in an airtight box for 7-10 days.The hung curd dip makes for a lovely spread or filling for sandwiches.
- To make the hung curd dip more creamy, you can do a version with mayonnaise, cream cheese, spread cheese or simply add amul fresh cream.
- You can also make the dip with grated or chopped vegetables
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