Lavaas with Noon Chai

Preheat Oven and Prepare Trays

• Preheat your oven to 180°C (350°F).
• Line two large baking sheets with parchment paper to prevent sticking.

Roll and Cut the Lavaas

• After the dough has rested, knead it again for one minute.
• Divide the dough into 4 equal portions.
• Take one portion and roll it out on a clean, flat surface. Roll it as thinly as possible, almost translucent, without tearing. A well-kneaded, stiff dough won't require extra flour for dusting.
• Using a fork, prick the entire surface of the rolled dough generously. This prevents the lavaas from puffing up like a puri during baking.
• With a pizza cutter or a sharp knife, cut the dough into 2-inch diamond or square shapes.

Bake to Perfection

• Carefully arrange the cut pieces on the prepared baking sheets in a single layer, ensuring they don't overlap.
• Lightly brush the tops of the lavaas with the remaining 1 tablespoon of oil.
• Bake for 12-15 minutes, or until they are light golden brown and crisp. For even baking, you can rotate the trays halfway through.
• Keep a close watch during the last few minutes as their thinness makes them prone to burning quickly.

Cool and Store

• Once baked, remove the trays from the oven and transfer the lavaas to a wire rack to cool completely.
• They will become even crispier as they cool down.
• After they have reached room temperature, store them in a completely airtight container. They will remain fresh and crispy for up to 3 weeks.

Garnish and Serve

• Ladle the hot Noon Chai into serving cups.
• Garnish the top of each cup with a sprinkle of slivered almonds and pistachios.
• Serve immediately and enjoy the unique, savory warmth of this traditional Kashmiri beverage.