Preparation time:20 minutes

Cooking time:20 minutes

Baking temperature:180°C (360°F)

Baking time:15 minutes 

Serves:4

Items for the Herbed Humus::

 1.¼ cup Kabuli chana (chick peas)

 2.Juice of ½ Lemon 

 3.Two tbsp fresh thick curds (dahi)

 4.One clove garlic

 5.½ cup finely chopped parsley 

 6.One tbsp oregano

 7.Salt to taste 

Items for the sesame lavash::

 1.¼ cup whole wheat flour (gehun ka atta)

 2.One tbsp black sesame (til) seeds

 3.One tbsp oil

 4.Salt to taste 

Items for the garnish::

 1.A pinch of chilli powder

 2.One tbsp olive oil

Other ingredients::Whole wheat flour (gehun ka atta) for rolling 

Ingredients for the Herbed Humus:

 A.Soak the kabuli chana in water for 6 hours

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

 C.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 One to two salt tbsp more of the strained liquid.

 D.Garnished with the chilli powder and olive oil.keep aside.

Ingredients for the sesame lavash:

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

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

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

 D.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.

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

 F.Cool and store in an air tight container.

    Serve with Herbed Humus.