Lavash is the crisp flatbread found universally through Arab and Near Eastern countries. It needs the same dough as naan, but it is rolled thinner so that it bakes crisp. Lavash can be made and stored, like a crispbread.
175g/6oz of the previous day’s dough
175ml/6fl ozplain yoghurt at room temperature
225g/8ozunbleached white bread flour
Put the previous day’s dough in a bowl with the yoghurt, salt and yeast. Mix with a wooden spoon until entirely smooth. Add the flour gradually, mixing vigorously until it is a moist and supple dough. Turn out on to a floured work surface and knead for 10 minutes.
Leave the dough to rise in a bowl covered with oiled clingfilm in a warm place (24°C/75°F) for between 2 and 3 hours, until tripled in size.
Turn out on to the lightly floured work surface, knock back lightly and divide into six or eight pieces. Form them into balls and leave to rest on the side of the table. Meanwhile, heat the oven to its maximum temperature, at least 230°C/450°F/gas 8, and warm some greased baking sheets.
Roll out each ball to an oval as thin as possible (taking into account the size of your oven). You may need to rest each piece in the middle of rolling out so as to relax the gluten and lessen the resistance to the rolling pin. Transfer the lavash to a warm baking sheet as soon as rolling is completed, and bake, without turning, for approximately 5-6 minutes. Cool, then wrap in a cloth if going to be kept.