Persian Flatbread (Lavash)
Make your own Lavash, which is a thin Persian flatbread traditionally cooked inside a tanoor (huge clay pot heated by charcoal or wood). With this easy recipe you can use a pan to bake the bread.
Ingredients
250g flour
100 ml warm water
5 tbsp yoghurt
1 tsp yeast
1 1/2 tsp salt
1 tsp sugar
1 tbsp olive oil
Method
Mix flour, yeast, salt and sugar in a bowl.
Make space in the middle and add yoghurt, olive oil and a bit of water.
Start mixing with a wooden spoon and slowly add the remaining water until dough comes together to a sticky mixture. Dust your hands with some flour and knead the dough for a couple minutes until you get an even mixture. Form dough into a ball.
Cover the bowl with a wet towel and set aside for 1 - 1 1/2 hours in a warm place.
The dough should have doubled in size now. Punch it a few times to release the air inside.
Dust your work surface with flour and knead dough for 30 seconds.
Part dough into 6 small balls then roll out into 2mm thick rounds with a rolling pin.
8. Heat up a pan without using oil. Cook the flatbread until bubbles rise from the dough, flip it and continue doing so until a few spots have turned brown,
Nooshe Jan! ((means enjoy in Farsi)
