Lavash Middle Eastern Bread
Lavash, a thin, soft flatbread popular in Middle Eastern cuisine, can be easily made from flour, water, and salt.
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Instructions
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Preheat oven to 475 F with racks positioned in the top and center.
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In a measuring cup, dissolve yeast and sugar in water; let activate for 6 to 10 minutes.
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Combine flour and salt in a large bowl.
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Add the yeast mixture to the dry ingredients and form a dough.
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Knead the dough for 10 to 15 minutes by hand or 5 to 8 minutes with a mixer until smooth.
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Place the dough in an oiled bowl, turning to coat, then cover and let rise for 1 to 1.5 hours until doubled.
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Punch down the dough, knead for 5 minutes, then divide into 8 equal balls.
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Lightly flour the dough balls, cover, and let rise for 30 minutes.
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On a lightly floured surface, roll each ball into a thin 9 x 7 inch rectangle.
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Line a baking sheet with parchment, place up to 2 rectangles, puncture them with a fork, and brush with water.
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Optionally sprinkle with sesame and poppy seeds.
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Bake on the center rack for 4 minutes, then move to the top rack for 3 to 4 minutes until golden and puffed.
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Repeat with the remaining dough.