Persian-Style Lavash

READY IN: 2hrs 10mins




  • 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.