(Southwest Asian thin flatbread)
Lavash — also spelled lahvash, lawaash, lavosh, lawasha — is one of the most common breads in southwest Asia and the Middle East and is baked by slapping dough on the blisteringly hot sides of a tandoor oven.
Makes 4 pieces
- Active dry yeast -- 1 (1/4-ounce) package
- Warm (110°F) water -- 1/4 cup
- Flour -- 4 cups
- Salt -- 1 teaspoon
- Water -- 1 1/2 cups
- In a small bowl, stir the yeast into the 1/4 cup warm water and set aside for about 10 minutes to activate the yeast.
- Mix the flour and salt together in a large bowl. Make a well in the flour and pour in the yeast mixture and the 1 1/2 cups of water. Mix together with a wooden spoon until it all comes together. Add more water or flour as needed to form a smooth dough, not too sticky but not too dry.
- Remove the dough to a lightly floured work surface and knead for 8 to 10 minutes until smooth and elastic.
- Form the dough into a ball. Wipe a large bowl with a little olive oil, place the dough in the bowl and flip the dough over to cover it with oil. Cover the bowl with plastic wrap or a towel and place in a warm area to rise until doubled in size, from 1 to 3 hours.
- Preheat oven to 400°F. Punch the dough down with your fists and knead lightly for 2 or 3 minutes. Cut the dough into 4 pieces and form each piece into a ball. Cover the balls lightly with plastic wrap and let rise in a warm spot until doubled again in size, 45 minutes to an hour.
- Press down on a ball of dough to deflate it. Roll the ball out into a large rectangle about 1/4-inch thick. Place the rolled out dough on a baking sheet and prick it all over with the tines of a fork.
- Brush the top of the dough with water and set it in the oven to bake for 20 to 25 minutes until golden-brown on top. Remove from the oven and repeat with the remaining dough.