Lavasa Bread with Kashmiri Akhrot Chutney

Soft Lavasa with creamy, tangy Akhrot Chutney – a unique, gut-friendly breakfast delight!

1. 1

   Activate the Yeast

   • In a small bowl, combine the warm water, sugar, and active dry yeast.
   • Stir gently and let it sit for 5-10 minutes. The mixture is ready when it becomes frothy and bubbly, indicating the yeast is active.
2. 2

   Prepare the Dough

   • In a large mixing bowl, whisk together the maida (all-purpose flour) and salt.
   • Create a well in the center and pour in the activated yeast mixture and the vegetable oil.
   • Mix with a spoon or your hands until a shaggy dough forms.
   • Turn the dough out onto a lightly floured surface and knead for 8-10 minutes until it is smooth, soft, and elastic. It should spring back when you press it gently.
3. 3

   First Rise

   • Lightly oil the mixing bowl and place the dough inside, turning it once to coat the top with oil.
   • Cover the bowl with a clean kitchen towel or plastic wrap.
   • Let the dough rise in a warm, draft-free place for 60-75 minutes, or until it has doubled in size.
4. 4

   Shape the Lavasa

   • Preheat your oven to its highest setting, typically 475°F (245°C). If you have a pizza stone, place it in the oven to preheat as well.
   • Gently punch down the risen dough to release the air.
   • Divide the dough into 4 equal portions and roll each into a smooth ball.
   • On a lightly floured surface, use a rolling pin to roll out each ball into a large, thin oval shape, about 10-12 inches long and 6-7 inches wide.
5. 5

   Prepare for Baking

   • Carefully transfer the shaped dough to a baking sheet lined with parchment paper (or directly onto a floured pizza peel if using a stone).
   • Using your fingertips, press indentations all over the surface of the dough. This is called 'docking' and prevents it from puffing up like a pita.
   • Brush the top of each Lavasa with milk, then sprinkle generously with sesame and poppy seeds.
6. 6

   Bake the Bread

   • Carefully place the baking sheet in the preheated oven (or slide the Lavasa onto the hot pizza stone).
   • Bake for 10-12 minutes, or until the Lavasa is golden brown and cooked through. The high heat helps replicate a tandoor effect.
   • Remove from the oven and transfer to a wire rack to cool slightly.
7. 7

   Serve

   • Lavasa is best served warm. Enjoy it with a dollop of butter, jam, or alongside traditional Kashmiri noon chai or a hearty curry like Rogan Josh.