Serves 4
| 700 g Flour | |
| 7 ml Dry yeast | |
| 1 tsp Sugar | |
| 300 ml Lukewarm water | |
| 1 tsp Salt |
| Place sugar and yeast in a small bowl, then dissolve in 300ml of the warm water and set aside for about 10 minutes in a warm place or until the mixture begins to froth. Sift the flour and salt into a large bowl. Make a well in the centre ans slowly work in the yeast mixture and enough warm water to make a stiff dough.Knead on a floured surface for about 10 minutes until the dough is smooth and elastic. Place the ball of dough in a clean bowl, cover with a cloth and leave in a warm place for about 2-3 hours or until it has doubled in size. Transfer the dough to a floured surface, punch it down and knead again for a few minutes. Return to the bowl, cover and leave for a further 30 minutes. Flour the working surface again. Divide the dough into apple-sized balls. The amount of dough should make about 12-15 balls. With a long rolling pin roll out each ball into a thin sheet about 200-250mm in diameter.Sprinkle the working surface with flour now and again to prevent sticking. Line the bottom of the oven with foil and heat the oven to 200degC. Place one sheet of dough on the foil and cook for about 3 minutes. Remove the cooked lavash and cover with a tea towel while you cook the remaining lavash in the same way. Serve immediately. If the lavash are not to be used at once, then when complete cold, fold and wrap them in a tea towel and then in plastic, or wrap and freeze. When ready to serve them, sprinkle lightly with water, wrap in a tea towel and leave for 10 minutes to absorb the moisture and to soften. | |
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| Entered | 2024-05-10 |
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Made by David Alexander Young 2005-2024. Programme updated 2nd May, 2022, 09:19