Egg Kanti, Lavash Bread and Onion Salad

Ingredients

• 3 cup All-Purpose Flour (plus extra for dusting)
• 1 cup Warm Water (around 105-115°F or 40-46°C)
• 2 tbsp Olive Oil
• 1 tsp Salt
• 1 tsp Sugar (Optional, helps with browning)

Instructions

1. 1

   Prepare the Dough

   • In a large mixing bowl, whisk together the all-purpose flour, salt, and optional sugar.
   • Create a well in the center and pour in the warm water and olive oil.
   • Using a spoon or your hands, mix until a shaggy, cohesive dough forms.
2. 2

   Knead and Rest

   • Turn the dough out onto a lightly floured surface. Knead for 8-10 minutes until the dough is smooth, soft, and elastic.
   • Form the dough into a ball and place it in a lightly oiled bowl, turning to coat.
   • Cover the bowl with a damp cloth or plastic wrap and let it rest in a warm spot for 60 minutes. This allows the gluten to relax, making it easier to roll.
3. 3

   Divide and Roll

   • Gently punch down the rested dough and transfer it to a floured surface.
   • Divide the dough into 8 equal portions and roll each portion into a smooth ball.
   • Working with one ball at a time (keep the others covered), use a rolling pin to roll it out into a very thin circle or oval, about 10-12 inches in diameter. The dough should be almost translucent.
4. 4

   Cook the Lavash

   • Heat a large, dry cast-iron skillet, tawa, or non-stick pan over medium-high heat. Do not add any oil.
   • Carefully lift the rolled-out dough and place it onto the hot pan.
   • Cook for about 30-60 seconds, until large bubbles start to form and the underside has light brown spots.
5. 5

   Finish and Keep Soft

   • Flip the lavash and cook the other side for another 30 seconds. Be careful not to overcook, as it will become crispy.
   • Immediately transfer the cooked lavash to a plate and cover it with a clean kitchen towel.
   • Stack the remaining cooked lavash on top as you finish them, keeping the stack covered. The trapped steam is essential for keeping the bread soft and pliable.

Ingredients

• 2 medium Red Onion (Thinly sliced into rings)
• 1 cup Ice Cubes (For soaking the onions)
• 4 cups Cold Water (For soaking the onions)
• 2 tbsp Lemon Juice (Freshly squeezed)
• 0.5 tsp Kashmiri Red Chili Powder (For color and mild heat)
• 0.5 tsp Chaat Masala
• 0.25 tsp Black Salt (Also known as Kala Namak)
• 0.25 tsp Salt (Adjust to taste)
• 2 tbsp Coriander Leaves (Finely chopped)
• 1 piece Green Chili (Optional, finely chopped for extra heat)

Instructions

1. 1

   Prepare the Onions

   • Peel the red onions and slice them into thin, uniform rings. A mandoline slicer works best for this.
   • Gently separate the rings with your fingers and place them in a large bowl.
2. 2

   Soak for Crispness

   • Add the ice cubes and cold water to the bowl, ensuring the onion rings are fully submerged.
   • Let them soak for 15-20 minutes. This crucial step makes the onions crisp and mellows their sharp flavor.
3. 3

   Drain and Dry

   • After soaking, drain the onions completely using a colander.
   • Gently pat the onion rings dry with a clean kitchen towel or paper towels. Removing excess moisture is key to preventing a soggy salad.
4. 4

   Season and Toss

   • Transfer the dry onion rings to a clean mixing bowl.
   • Sprinkle with lemon juice, Kashmiri red chili powder, chaat masala, black salt, and regular salt.