Lyodur Tschaman with Lavaas

Ingredients

• 1.5 cup Maida (Also known as all-purpose flour)
• 2 tbsp Rava (Fine semolina)
• 1 tsp Ajwain (Lightly crushed between palms)
• 1 tsp Jeera (Cumin seeds)
• 0.75 tsp Salt (Adjust to taste)
• 0.25 tsp Black Pepper (Freshly ground)
• 3 tbsp Neutral Oil (2 tbsp for dough, 1 tbsp for brushing)
• 0.5 cup Water (Use as needed for kneading)

Instructions

1. 1

   Prepare the Dough

   • In a large mixing bowl, combine the maida, rava, ajwain, jeera, salt, and black pepper. Whisk well to ensure even distribution.
   • Add 2 tablespoons of oil to the dry ingredients. Using your fingertips, rub the oil into the flour until the mixture resembles coarse breadcrumbs. This step is crucial for a crispy texture.
   • Gradually add water, a little at a time, and knead to form a firm, stiff dough. The dough should be tighter than a typical roti dough. Knead for 5-7 minutes until smooth.
   • Cover the dough with a damp cloth or a lid and let it rest for at least 15-20 minutes. This allows the rava to absorb moisture and the gluten to relax.
2. 2

   Preheat Oven and Prepare Trays

   • Preheat your oven to 180°C (350°F).
   • Line two large baking sheets with parchment paper to prevent sticking.
3. 3

   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.
4. 4

   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.
5. 5

   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.