“Delhi’s Air Quality Enters Red Zone Again” is the headline I woke up to this morning, and I said to myself “not again.” Rubbing my eyes, I rolled out of bed and after finishing reading a few more deadly articles on my phone, I got dressed for work. Had my breakfast and went down to my basement-cum-office (yes, lucky me – did not have to step out in the air quality level of 400+) for a usual day at work.
I enjoy cooking every now and then, and today I had decided to make hummus with a nice salad for dinner. Who wants to eat out during demonetization and breathe the exceptionally clean air? But what I was forgetting was I had to walk down to the Verma store to buy a packet of lavash and pita bread each. I came back up in the evening, looked at my new purchase – an oxygen mask and then imagined myself walking down to the store – 2 blocks away from my house. My imagination continued to the point where I picked up the lavash and pita breads packed in plastic bags, and I thought “I have to stop buying these.”
I thought how hard can it be to make some lavash at home? I picked up my phone, googled a few recipes, made my own version of what I read online and along with my household’s help I made lavash at home.
Advantages of cooking this meal at home:
- No need to spend precious Rs. 100 notes, when you don’t have many left
- No need to exhaust your oxygen mask or torture your lungs
- Or if you drive down to the store, you save fuel and do not add your share to the atmospheric pollution
- You do not add plastic bags in the landfill
- You have full control over ingredients – wheat means 100% wheat, no maida J
Here is a sneak-peak in to the recipe
- 2 tea spoon Safed Til (White sesame seeds) (I used organic ones from Dilli Haat)
- 2 tea spoon Kalonji seeds (Nigella sativa) (what I found in my kitchen)
- 2 cups Atta (wheat flour)
- 2 tbl spoon Virgin Olive Oil
- Salt to taste
- Water to kneed the flour
- Mix sesame seeds, kalonji, atta and salt in large flat dish, add olive oil and kneed thoroughly. Then add water (enough to kneed, and to prepare rotis) and kneed well for 7-10 minutes. Keep aside for 30-60 minutes.
- Make thin rotis – size that will fit on your baking tray. The thinner you roll the rotis, crispier the lavash will be. Slightly thick ones also turned out to be nice, but I prefer thin ones.
- Lay these on the baking tray, and slice them to the desired shape and size.
- In a pre-heated oven/OTG, bake these at 220*C for 5 min or until golden brown, remove from the oven and let them cool on the wire rack. They will become crisp after cooling down.
*Please note that these do not rise (like bread) as we are not adding any yeast / baking soda in this recipe.
I made a big batch and stored in an air tight container, it should definitely stay fresh for a week or so. We can eat these with hummus, butter or even soup as they make a great replacement to store bought soup sticks as well 🙂
Feel free to experiment with the seasoning. Try red chilli powder, cumin seeds, ajwain, saunf, Italian herbs etc. My mouth is watering now, need to try one of these seasonings next week.
With winters coming, I am going to save a lot plastic packaging by not buying lavash / pita bread and soup sticks. I am certainly tempted to try baking some bread and cookies next.