Ingredients Jump to Instructions ↓

  1. For the herbed humus

  2. 1/4 cup kabuli chana (white chick peas)

  3. 1/2 tbsp lemon juice

  4. 2 tbsp curds (dahi)

  5. 1 clove garlic

  6. 1/2 cup finely chopped parsley

  7. 1 tsp dried oregano

  8. For the garnish

  9. a pinch of chilli powder

  10. 1 tbsp olive oil

  11. For the sesame lavash

  12. 1/4 cup whole wheat flour (gehun ka atta)

  13. 1 tsp black sesame seeds (kala til)

  14. 1 tsp oil

  15. salt to taste

  16. Other ingredients

  17. whole wheat flour (gehun ka atta) for rolling

Instructions Jump to Ingredients ↑

  1. Soak the kabuli chana in water for 6 hours.

  2. Drain and cook the in a pressure cooker with a little salt. Cool and drain. Keep the strained liquid aside.

  3. Combine the lemon juice, curds, garlic, parsley, oregano, cooked kabuli chana, oil, salt and some of the strained liquid in a mixer and blend until smooth. If the mixture is too thick, add 1 to 2 tablespoons more of the strained liquid.

  4. Garnished with the chilli powder and olive oil. Keep aside.

  5. Combine the whole wheat flour, oil and salt and just enough water to knead into a firm dough.

  6. Divide the dough into 4 equal potions and roll out each potion into very thin rounds with help of a little whole wheat flour.

  7. Sprinkle sesame seeds on each round and cut each into 6 wedges like one would cut a pizza.

  8. Bake them in a pre-heated oven on a lightly greased baking tray at 180°C (360°F) for 10 to 12 minutes or till they are crisp and lightly browned.

  9. Repeat for the remaining portions to make all the lavash.

  10. Cool and store in an air tight container.

  11. Serve with herbed humus.


Send feedback