lavash
Paper-thin flatbread baked against the wall of a clay oven.
Ingredients
- 4 cups Flour
- 1½ cups Warm water
- 1 tsp Yeast
- 2 tsp Salt
Method
- Make the dough — Mix the flour, water, yeast and salt and knead 10 minutes until smooth and elastic.
- Rest — Cover and rest 1 hour.
- Divide — Cut into balls and rest a further 15 minutes so they stretch without tearing.
- Roll very thin — Roll each ball until nearly translucent — you should almost see through it.
- Bake fast — Cook on a very hot dry pan or stone for 40 seconds a side until it blisters and browns in spots.
- Lavash is ready — Stack under a cloth to keep soft, or dry it flat to store.