Lavash Bread

Method8 steps · about 1 hr 55 min

1. 1

   Step 1: In a large bowl mix water (3/4 cup), milk (3/4 cup), oil (1 tbsp), sugar (1/2 tbsp), salt (1 tsp) and instant yeast (1 tbsp).

   Uses 3/4 cup warm water · 3/4 cup warm milk · 1 tbsp vegetable oil for dough · 1/2 tbsp granulated sugar · 1 tsp salt · 1 tbsp instant yeast

2. 2

   Step 2: Slowly add in the flour and mix using your hands or stand mixer until the dough comes together. This would take between 8 to 10 minutes. The dough will be a bit sticky.

   Uses Warm water/milk, oil, sugar, salt and instant yeast mixture · 3½ cups all-purpose flour for dough

3. 3

   Step 3: Rub a bit of oil all over the dough and place it in a large bowl. Cover and let it rise for 40 minutes. (I usually let mine rise in an "off" oven)

   Dough first rise · 40 minUses Kneaded supple slightly sticky lavash dough · A little separate vegetable oil to coat dough surface before rising

4. 4

   Step 4: After 40 minutes, gently deflate the dough and divide it into 10 pieces. shape each piece into a ball. Cover them all with a kitchen towel so they don't dry as you cook them. Let the dough balls sit for 15 minutes as you heat the pan.

   Dough balls rest · 15 minUses Dough after 40 minute covered rise

5. 5

   Step 5: Heat a nonstick pan over medium. Dust surface and rolling pin with the separate extra flour. Roll ONE of the ten rested balls very thin; keep the other nine covered.

   Uses One of ten rested dough balls; remaining balls kept covered · Additional flour for dusting surface and rolling pin; quantity unspecified

6. 6

   Step 6: Place the thin rolled bread on the hot dry nonstick pan and cook the first side 45–60 seconds until bubbles appear.

   Cook first lavash side · 1 minUses One very thin rolled raw lavash

7. 7

   Step 7: Flip the bubbled thin bread and cook the second side 30–45 seconds until fully cooked. Transfer to a plate and immediately cover with a clean kitchen towel to keep soft.

   Cook second lavash side · 1 minUses Lavash with first side cooked and bubbled

8. 8

   Step 8: Repeat rolling and both cooking sides with the remaining nine balls, keeping uncooked balls covered and stacking each fully cooked bread under a clean towel. The batch makes ten breads, corresponding to the author’s 20 servings.

   Uses Remaining nine covered dough balls · Additional flour for dusting surface and rolling pin; quantity unspecified