Lavasa
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A thin, large unleavened flatbread from the Kashmiri tandoor, soft enough to roll around kebabs or eat with tea.
Region: Kashmir valleyOccasion: Breakfast and evening teaTime: 30 min + 1 hr restingServes: 4Vegan
Ingredients
- 2 cups maida
- ½ tsp salt
- ½ tsp sugar
- About ¾ cup water
- A little dry flour for rolling
Method
- Mix the flour, salt and sugar and knead with water into a smooth, firm dough. Cover and rest for an hour.
- Divide into 4 balls and roll each out very thin into a large round or oval.
- Cook on a very hot inverted iron pan or tava, or in a tandoor, for about a minute on each side until it puffs in places and has light brown spots.
- Stack the breads under a cloth to keep them soft.
- Serve with noon chai or rolled around kebabs.
History
Thin flatbreads like lavasa are found across the lands to the north-west of Kashmir. In Kashmir it is one of the standard breads of the kandur.
Significance
Lavasa with noon chai is a common breakfast, and street sellers in Srinagar wrap kebabs in it as a quick meal.