Lavash flatbread
Ingredients
- 1 teaspoon yeast
- 1/2 teaspoon sugar
- 1 cup plus 1 tablespoon lukewarm water
- 2 cups all-purpose flour
- 1 cup whole wheat flour
- 1 teaspoon sea salt
Instructions
- Combine the yeast, sugar, and water in a medium-sized bowl, stir, and set aside for about 5 minutes to proof the yeast.
- In another medium-sized bowl, combine the all-purpose and whole wheat flour and salt and mix well.
- Once the yeast is proofed and visibly looks bubbly and foaming, gradually add the flour mixture into the yeast bowl and stir until a dough forms.
- Remove the dough from the bowl, place it on a lightly floured work surface, and knead for about 5 minutes until a smooth dough has formed.
- Dust a clean medium-sized bowl with flour and place the dough inside the bowl.
- Cover with a clean kitchen towel and set aside at room temperature to rise for 1 hour.
- The dough will have risen but not quite doubled in size at this point. Remove the dough from the bowl and divide into 6 equal pieces.
- Cup one hand around each dough ball and roll it on a dry surface, using the palm and sides of your hand in a circular motion to create a tight and smooth ball.
- Cover the dough with a towel to prevent it from drying out, then let it rest for 15 minutes. This will help the dough relax, making it easier to roll out.
- In the meantime, position a pizza stone on the lower rack and preheat the oven to 500°F.
- With a rolling pin, roll out each dough until it is about 10-12 inches wide and notably thin. It should remain easy to handle without tearing.
- Now, using both hands, gently lift the dough and carefully place it onto the preheated pizza stone in the oven. Take care to avoid tearing or creating excessive folds in the dough as you transfer it.
- Bubbles will quickly form across the surface of the flatbread dough, and it will only need to bake for about 2 minutes. Be careful not to overcook the lavash, as they can become dry and cracker-like.
- Take out the flatbread and transfer it to a platter. Cover it with a clean towel to maintain its moisture. Repeat this process with the remaining dough.
- For storage, cover them with a clean kitchen towel or place them in a sealed bag, then store them in a cool, dry place. Alternatively, you can freeze them for long-term storage.
Notes
Piercing the rolled-out dough with toothpicks will help avoid excessive bubbling and puffing up of the dough.
You can substitute an inverted baking sheet for the pizza stone, providing a wide surface area for baking the dough. Adjust the cooking time accordingly, as the adapted version may require a few seconds longer in the oven.
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