Lavash Bread
Ingredients
- 333.3 gWheat flour (sifted)
- 200 mlMineral water (lukewarm)
- 10 gFresh baker's yeast (crumbled)
- 1.3 tspGray sea salt (fine)
- 1.3 tbspExtra virgin olive oil (for the dough)
Method
A paper-thin flatbread, soft and speckled with toasted brown bubbles. Its elastic texture allows it to be rolled without breaking, releasing scents of wheat and olive oil.
- 1
Dissolve the fresh baker's yeast in lukewarm mineral water. Let it sit until small bubbles appear on the surface.
- 2
In a mixing bowl, combine wheat flour, grey sea salt, and olive oil. Incorporate the yeast water. Work the dough vigorously on the counter until smooth, elastic, and no longer sticking to your hands.
- 3
Place the dough ball in an oiled container, cover with a damp cloth. Let it rise in a warm spot until it doubles in size.
- 4
Deflate the dough with your fist. Divide into egg-sized pieces. Roll into tight balls and let them rest under the cloth to make rolling easier.
- 5
Flour the work surface. Roll each piece out as thinly as possible, almost to transparency. The flatbread should be oval or rectangular.
- 6
Heat a large pan over high heat without any fat. Place the flatbread. As soon as bubbles form and brown spots appear underneath, flip it. Cook for 30 seconds on the second side.
Frequently asked questions
How do you get this dish right?
- Stack cooked breads in a clean, damp cloth immediately after cooking to keep them soft.
- If the bread becomes too dry, spray it with a little water before reheating.
- The rolling must be even: if you can see through the dough, it's the perfect thickness.
How long does this dish keep?
Keeps for 2 days in an airtight bag at room temperature or 3 months in the freezer.
