yes, Beachlily is right, that was a problem from the first time I posted the recipe and forgot to add the egg! I corrected the recipe but that old mistake just keeps coming back to haunt me! It's Elery's favorite bread and I made it just like you did, I let the bread machine do the work and then shape it and bake it in the oven. I've never made it without the egg, though, that's good to know in case I have a day when I'm out of eggs, so thanks for doing that "research". Now I don't have to. (grin) I have occasionally added half a cup of orange juice in place of some of the liquid, it gives a nice flavor and adds some acidity. Some people think whole wheat bread is bitter (although I love it) and the OJ seems to cut that. I think Grainlady also gave the scientific explanation of why to add citrus juice or acidity to bread dough, although the short version is that yeast likes an acidic environment and so the OJ creates an environment that yeast loves to grow in. You could actually do the same thing with a pinch of ascorbic acid (vitamin C) or a tablespoon of vinegar, but I like the orange flavor sometimes. Anyway, I'm glad you like it! Annie

Okay...one more post on this, for the record... I made another pie crust but mixed the two flours equally, this time. At least for this type of shortening pastry crust, I think it's preferrable to use all durum atta (for bottom crust) if using it at all, and crumble and press it. My second pie tasted fine but I had a difficult time with the crust. I'll have to look for that Indian cookbook, though, and try the recipes with the blended flours.

There are a number of good ones. I find in a moderate temperature kitchen with middling humity, they last in the box just about as well as white. At least a year. I like Deboles whole wheat with Jerusalem artichoke flour for flavor, especially the spaghetti. Jovial Enkorn is great. Vita Reale is excellent. DeLallo makes a thin, flat lasagna that I prefer to Bionaturae, which is the heavier kind with the tiny ruffle. Trader Joe's is good too, and I wouldn't be surprised if DeLallo makes it. They all have different pros and cons. I haven't liked the whole wheat from the giants who have product in every big chain supermarket. I think they may be trying to make it more like white but then lose what's delicious about whole wheat. As for what else to serve with your chicken and sauce, this would be an excellent use for zoodles or other spiralized vegetables. If you want it to have more carbs, try rutabaga or other roots. Also caulflower "rice", roasted first. You can go way old fashioned and serve it on dense, whole grain peasant bread, letting the sauce soak in. Or you can use any kind of whole grain, from common rice, to wheat, to buckwheat. Or a small seed like quinoa.

Believe me, I read ingredients on all labels, as well as expiration dates, and if I cannot find an expiration date, I get someone in the store to help me. I have to avoid all white sugar as well as white flour, but when making my own lavash, I decided that a small bit of white flour would be okay. I'll look for the Zhoug sauce also. Here's the recipe I am using now: Lars' Whole Wheat Lavash Bread 1-3/4 cups whole wheat flour 1/4 cup white flour 2 Tbsp vital wheat gluten 3/4 tsp. salt 1 Tbsp. raw sugar 1 Tbsp instant dry yeast 2/3 cup warm water 2 Tbsp Greek yogurt 1 Tbsp. Olive oil slightly toasted sesame seeds, or Za'atar* olive oil Mix flours, salt, and sugar in a mixing bowl with a whisk; then add yeast, water, yogurt, and 1 Tbsp olive oil. Knead until smooth and elastic, adding more water or flour if necessary. Place in a warm and oiled bowl, turning dough over to coat surface with oil in the bowl. Cover bowl with plastic and refrigerate overnight, or two days. Remove dough one hour before planning to roll it out. Preheat oven to 350° F. Roll dough into a 17” x 9” rectangle and dock or prick with fork. Cover with plastic, and allow to rise for 1-1/2 to 2 hours. Place on baking sheet and brush lightly with olive oil or water; then sprinkle with sesame seeds or Za'atar. Bake for 15-20 minutes or until bread is lightly browned. Brush with olive oil or spray with water (as preferred) as soon as it comes out of the oven. When slightly cooled, cut into squares or rectangles and store in a plastic bag or air-tight container to prevent it from drying out or getting hard. *Note: I store Za'atar in the freezer because it contains sesame seeds, and they do not keep well at room temperature. I also store sesame seeds, toasted or raw, in the freezer. Option: You can cut the dough into four pieces and roll out into four very thin circles and then bake at 500° for 1-1/2 to 2 minutes or on a hot griddle. You don't have to dock it if you bake it this way, but it will bubble up and make be crisper than you want. Instead of yogurt, you can add whey protein powder and a bit more water. If you bake it on a griddle it may cook more quickly and will need to be flipped. You can make smaller ones if your griddle is too small. I have decided that I also like the original recipe I made with 100% whole wheat. It got better (softer) after a couple of days in a plastic bag. The second batch is in the freezer because I think I'm not really supposed to be eating it until middle of next week.