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