Prep 3 hrs
Cook 6 mins
In America and in Mexico, the tortilla is indispensable as a component of the Latino, Tex-Mex or South American meal. Lavash, like the tortilla graces many a Russian table. It is so thin it is mainly used for wrapping around pieces of cheese, grilled meats, or simply sprigs of fresh herbs and spices. This bread keeps extremely well in an airtight container. To freeze it, simply wrap it first in aluminum foil. Just re-heat in the oven before serving.
- 2 teaspoons active dry yeast
- 1⁄2 teaspoon sugar
- 1 cup lukewarm water (105 to 115 degrees F.)
- 1⁄2 teaspoon salt
- 3 1⁄4-3 1⁄2 cups all-purpose flour
- 2 tablespoons unsalted butter, melted
- In a large bowl, combine the yeast, sugar, and water. Let stand until foamy, about 5 minutes. Stir in the salt.
- Add 3 ¼ cups of the flour, 1 cup at a time, mixing well with each addition with a wooden spoon.
- Transfer the dough to a floured surface and knead until smooth and elastic, about 10 minutes, adding enough of the remaining flour to prevent sticking. Shape the dough into a ball and place in a large bowl. Drizzle with the melted butter and turn to coat with the butter. Cover with a cotton cloth and let rise in a warm, draft-free spot until doubled in bulk, about 2 hours.
- Punch the dough down and divide into six pieces. Shape each into a ball and flatten into 1 inch thick rounds. Cover with a cloth and let stand at room temperature for 30 minutes.
- Preheat the oven to 450 degrees F. Place a large, heavy-duty baking sheet in the oven to heat for 5 to 10 minutes.
- On a floured surface with a floured rolling pin, roll out one of the pieces of dough into a 12 X 10 inch rectangle. Carefully remove the baking sheet from the oven. Drape the rolled-out dough over the rolling pin and unroll it onto the baking sheet. Bake in the lower third of the oven until the bread is slightly bubbly and browned, 5 to 6 minutes. Remove from the baking sheet to the work surface, sprinkle with cold water, and cover with a cloth. Repeat with the rest of the dough. When all the breads are baked, wrap in aluminum foil and let stand for 30 minutes.
- If you like crispy breads, don’t sprinkle with water or wrap in foil. Let the breads cool on a wire rack.
Excellent recipe! I liked that they were not too crispy. I froze mine and used them for small pizzas later.