Persian-style Lavash

Total Time: 2 hrs 10 mins Preparation Time: 1 hr 30 mins Cook Time: 40 mins

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

Recipe

• 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.