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A classic Kashmiri breakfast bread, Lavasa is a large, soft, and slightly chewy flatbread made with simple ingredients. Traditionally baked in a tandoor, this home-oven version brings the authentic taste of a Kashmiri 'kandur' (baker) to your kitchen. Perfect for tearing and dipping into your morning 'Noon Chai' or a hearty curry.
Activate the Yeast
Prepare the Dough
First Rise
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A classic Kashmiri breakfast bread, Lavasa is a large, soft, and slightly chewy flatbread made with simple ingredients. Traditionally baked in a tandoor, this home-oven version brings the authentic taste of a Kashmiri 'kandur' (baker) to your kitchen. Perfect for tearing and dipping into your morning 'Noon Chai' or a hearty curry.
This kashmiri recipe takes 100 minutes to prepare and yields 4 servings. At 474.09 calories per serving with 12.01g of protein, it's a moderately challenging recipe perfect for breakfast or brunch or side.
Shape the Lavasa
Prepare for Baking
Bake the Bread
Serve
Replace up to one-third of the maida (all-purpose flour) with whole wheat flour (atta) for added fiber. You may need a little extra water as whole wheat flour absorbs more liquid.
Before baking, sprinkle the top with finely chopped garlic, fresh cilantro, or nigella seeds (kalonji) along with the sesame seeds for a savory twist.
Use a plant-based milk like almond or soy milk for brushing, or simply use water for a slightly less golden crust.
Made from flour, Lavasa is rich in carbohydrates, which are the body's primary source of energy to fuel your daily activities.
The sesame and poppy seeds used as toppings are good sources of essential minerals like calcium, magnesium, and iron, which contribute to bone health and overall well-being.
When you make Lavasa at home, you control the ingredients. This recipe is free from the artificial preservatives and additives often found in commercially produced breads.
Lavasa is a traditional Kashmiri flatbread, known for its large size, soft texture, and slightly chewy bite. It's a staple breakfast item in Kashmir, often enjoyed with salted tea (Noon Chai).
While both are leavened flatbreads, Lavasa is typically larger, thinner, and less fluffy than Naan. It has a chewier texture and is often topped with sesame and poppy seeds, whereas Naan is softer and often brushed with butter or ghee.
Based on this recipe, one piece of Lavasa (approximately 155g) contains around 450-500 calories, primarily from carbohydrates and a small amount of fat.
Lavasa can be part of a balanced diet. It's a good source of energy from carbohydrates. However, since it's made with refined flour (maida), it's best enjoyed in moderation. Making it at home allows you to control the ingredients and avoid preservatives.
Yes, you can substitute about 1/3 of the maida with whole wheat flour (atta) for a more nutritious version. The resulting bread will be slightly denser and have a nuttier flavor.
The most common reasons for dough not rising are expired yeast, water that was too hot (killing the yeast), or a rising environment that was too cold. Always check the yeast's expiration date and ensure your water is just warm to the touch.