Recipe by Sue Lau
Also called Nane Lavash.
Top Review by bubajoon
excellent recipe, for oven cooking try this: place an unglazed ceramic floor tile size 18."18" on the oven rack as you preheat the oven . lay your falt taftoon or pita bread directly on it for 5 or 6 min @ 450`F.( up to 4 bread at the time).bread cooks evenly and peels of with no truble .
- 1 cup all-purpose flour
- 3 cups whole wheat flour
- 1 envelope active dry yeast
- 2 1⁄2 cups water
- 1 1⁄2 teaspoons salt
- oil (for handling dough)
Directions See How It's Made
- Sift the flours into a large mixing bowl.
- Dissolve the yeast in 1/4 cup of the warm water; add 1 1/2 cups of the remaining water and the salt.
- Pour the yeast mixture into the center of the flour and gradually work in.
- Beat with your hands for 20-30 minutes, or use the dough hook on an electric mixer and beat for 20 minutes, gradually adding in as much of the remaining 3/4 cup water as the dough will take (as the dough is beaten it will be able to take a little more water).
- Preheat oven to high (around 450 degrees F or more), and place a griddle on the center shelf to preheat for 10-15 minutes; when hot, lightly oil with a small cloth dipped in oil.
- Turn the dough out onto an oiled board (no need to proof the dough); oil your hands and divide the dough into 6 parts, rolling each piece into a ball.
- Roll out each ball as thinly as possible with an oiled rolling pin and prick all over with a fork or pinwheel, in 3-4 vertical lines across the surface.
- Take the round of dough and stretch it a little across the backs of your hands, and place dough on the smooth side of a cushion or pad.
- Pull the rack out where the heated griddle is on, and turn the cushion over and press down onto it.
- Close the oven and cook 1 minute, then pat down dough to prevent bread from puffing up.
- Bake until surface is bubbly (about 3 minutes), then turn bread over and cook 2 minutes more.
- Remove bread from oven and wrap in a towel.
- Allow oven temperature to reheat before starting another.
- Do not allow rolled dough to rest before baking; prepare just before putting in oven.