Lavosh are a thin, crunchy salted cookies, sometimes referred to as Armenian lavash that's delicious as a picnic snack. I flavour it with sesame and oregano but you can also use fennel seeds, or black or red chillies. They are incredibly easy to make.

Ingredients

100 gms Confectionery atta 

25 gms corn starch 

15 gms tapioca Powdered 

3 gms Esabgol husk powdered

3/4 tsp salt 

1 tbsp Sugar (optional) 

2.5 tbsp oil 

Add water to kneed dough 

After rolling as thin as possible on a cookie sheet 

Sprinkle with black and white sesame seeds or just one kind generously or as your liking. 

Sprinkle 1 tsp dried oregano or without it. 

Again roll to mix the topping into dough 

Brush melted butter generously 

Bake in oven @ 190 for 25+ min or till crisp. 

Ingredients

140 gms confectionery flour 

75 gms Coconut 

1 ts mitha soda 

1/2 Cup sugar or more as per taste 

40 gms gur (optional) 

1 tbsp Flax seed Powdered 

1/8 ts salt

120 gms butter 

More milk/water to make soft dough

Method

Preheat the oven to 180°C. Take confectionery atta in a bowl, mix well with mitha soda. Add butter  and mix with fingertips till the mixture resembles breadcrumbs. Add powdered sugar and mix.

Add a little milk (or water) with juggry (gur) in a pan, heat a little till mix add flaxseed Powdered. Now with atta and knead lightly.

On a cookie sheet, make small balls of dough and press with your fingers to make biscuits keeping a little space between each. Bake in preheated oven at 180°C or till done. Cool and store in airtight tins.

Karah Parshad is made from only three basic ingredients using equal parts of flour,(equal by weight is better)  ghee (clarified butter) and sugar.

Ingredients

140 gms /1 cup Gluten Free Confectionary Atta

140 gms /1 cup ghee (clarified butter)

140 gms /1 cup sugar

3.5 cups water

Method 

Add sugar and water in a saucepan and bring it to boil.In another pan, heat ghee.  Once melted, add Gluten Free Confectionary Atta and roast it on moderate heat till it turns reddish brown. It will take approximately eight to ten minuted. Stir continuously.Add sugar syrup to the flour mix. Keep stirring continuously while adding the syrup so that no lumps are formed. Stir rapidly until water is absorbed and the mixture leaves the sides of the pan. Serve hot.