Kashmiri Lavasa
Veg
Vegan
A very large, thin, lightly leavened Kashmiri flatbread baked in a tandoor — the traditional serving base for the Wazwan feast, where the communal tray is lined with lavasa and diners tear pieces to scoop up the meat dishes. The lavasa's thinness allows it to soften under the weight of gravies while its slight fermentation imparts a pleasant tang. Also eaten simply at breakfast with salt and butter.
Cuisines
Kashmiri
Best for
Breakfast
Lunch
Dinner
Recipe
Prep: 20 min
Cook: 20 min
Total: 40 min
2-3 servings
Ingredients
| 2 cups | all-purpose flour |
| 1 cup | whole wheat flour |
| 1 teaspoon | salt |
| 1 teaspoon | baking powder |
| 2 tablespoons | ghee |
| 1 | egg |
| 1 cup | warm water |
| 1 | oil for cooking |
Instructions
- 1 In a large mixing bowl, combine the all-purpose flour, whole wheat flour, salt, and baking powder.
- 2 Add the ghee and mix it into the flour mixture until it resembles coarse crumbs.
- 3 Beat the egg and add it to the flour mixture.
- 4 Gradually add warm water and knead the mixture into a soft dough.
- 5 Cover the dough with a damp cloth and let it rest for 20 minutes.
- 6 Divide the dough into small balls and roll each ball into a thin circle using a rolling pin.
- 7 Heat a tawa or flat pan over medium heat.
- 8 Place a rolled-out lavasa on the hot pan and cook until bubbles begin to form on the surface.
- 9 Flip the lavasa and cook the other side until golden brown spots appear.
- 10 Brush lightly with oil and remove from the pan.
- 11 Repeat with the remaining dough balls.
Tips
For a softer lavasa, you can add a little more ghee while kneading the dough.