Lavash

Method5 steps

1. 1

   Step 1: Mix flour (3 1/2 cups), dry yeast (2 1/2 teaspoon), sugar (2 teaspoon), salt (2 1/2 teaspoon) and lukewarm water (1 1/4 cups) until evenly combined. Let stand about 10 minutes.

   Initial dough rest before butter · 10 minUses 3 1/2 cups flour · 1 1/4 cups lukewarm water · 2 1/2 teaspoon dry yeast · 2 teaspoon sugar · 2 1/2 teaspoon salt

2. 2

   Step 2: Melt butter (4 tbsp), allow to cool, then knead it thoroughly into the dough. Cover with a damp clean cloth and let rise about 40 minutes.

   Rest dough · 40 minUses Combined rested lavash dough · 4 tbsp butter

3. 3

   Step 3: Dust the counter with extra flour. Divide risen dough into six equal pieces and roll each into a thin 3–4 mm disk that fits the available dough and baking tray.

   Uses Risen butter-enriched lavash dough · A little flour for dusting the counter

4. 4

   Step 4: Preheat the oven to 250°C/482°F. Grease a tray lightly with olive oil. Arrange up to three disks, allowing room to puff; the author suggests one at a time in the centre for best puffing.

   Uses Six thin rolled lavash disks · A little olive oil for greasing the baking tray

5. 5

   Step 5: Divide the single egg yolk (1) and the 2 tbsp sesame seeds across all six disks. Brush tops with yolk and sprinkle sesame. Bake each tray about 10 minutes until puffed and lightly browned, then repeat the same arrangement and bake for every remaining disk.

   Bake each lavash tray until puffed · 10 minUses Rolled disks arranged for baking · 2 tbsp sesame seeds · 1 egg yolk