Persian-Style Lavash

This recipe is originally from the ladies at My Persian Feast, http://www.mypersianfeast.com/2013/03/lavash.html, with some of my changes. It's a great basic recipe that can be improved to suit individual tastes.

• Ready In: 2 hrs 10 mins
• Serves: 3-4
• Yields: 6-8 medium lavash

Ingredients

• 2  cups plain flour (use extra flour for kneading and rolling)
• 1  teaspoon dried yeast or 1 (7 g) envelope dried yeast
• 1  teaspoon salt
• 1⁄2 teaspoon sugar
• 1 -1 1⁄2 cup warm water (30C, use only as much as needed to get a sticky dough)
• 1  tablespoon extra virgin olive oil

Directions

1. Dissolve dried yeast with the sugar in 1/2 cup of the warm water.
2. Place flour and salt in a bowl and mix well.
3. When the yeast is foamy, make a well in the flour and stir in the yeast.
4. Mix with a large spoon.
5. Gradually, add as much water as needed until the dough comes together and is a little sticky.
6. Cover and set aside.
7. Set in a warm place if you are making this in winter.
8. Once the dough doubles (1hr is a good rule of the thumb), remove the cover and punch it a few times.
9. Take it out on a clean, flour covered surface and and knead lightly for 2 minutes.
10. Spread part of the olive oil on the bowl and use the rest to lighly coat the dough.
11. Place the dough back into the bowl for 10 minutes, then punch down again.
12. Take a small ball (size of an egg) of dough and place it on flour covered surface.
13. Heat a flat skillet on the stove or alternatively heat a large fry pan.
14. Sprinkle a little flour over the dough and roll with a rolling pin until it is about 2mm thick.
15. Make sure not to over-roll or over-knead, as this will make the bread chewier.
16. Place the rolled dough on a hot skillet or fry pan.
17. Once fully puffed, turn it over.
18. Place cooked lavash on cake racks to cool.
19. Better if eaten immediately, also makes a nice thin pizza crust.