|Reprinted from The Blood Type Diet Website (www.dadamo.com)|
|Georgian Flat Bread (Lavash)|
|Contributed by: Rich (B+)||From the Recipe Archives|
A tasty flat bread bread popular in the Caucasus Mountains. Good luck, and Bon Appetit!!!
How to make it:
- 2 cups brown rice flour
- 1-1/4 cup spelt flour
- 1/2 cup beer
- 1/8 cup flax seed oil
- 1-1/2 teaspoons sea salt
- 3 teaspoons blackstrap molasses
- 1 cup of goat milk
- 1 egg, slightly beaten
- 1/4 cup ground walnuts or hazelnuts toasted in olive oil
- Sift the flour and sea salt into a large mixing bowl. Pour in the molasses and oil.
- Add the beaten egg and milk.
- Add the beer.
- Mix the flour well. The dough should be rather dense, and firm. Adjust to your liking by adding a little more of one or both flours, if the mixture is not firm enough.
- Set aside the dough for 30 or 40 minutes.
- Preheat oven to 375 degrees.
- Sprinkle the toasted nuts on 2 large, or 4 medium-size, baking sheets.
- Knead the dough for 5 minutes, and split it into halves (if using 2 sheets) or fourths (if 4 sheets).
- Roll out the sheets so that they are even, making them about 1/16 inch thick. (No thicker, because the bread will not get properly done!)
- Bake for about 35 - 40 minutes or until crispy.
- Test a few times when the bread begins to brown.
- Divide the bread into single serving sheets.
- Drizzle a little extra virgin olive oil on top!
- Goes great with Lamb Shishkebab topped with coriander leaf and sprinkled with powdered cayenne pepper!
- There are both sesame and poppy seeds in the traditional Georgian lavash, so I've substituted other nuts in order to make this B-friendly, but the nuts can be omitted if you prefer.