Middle Eastern Lavash

Name: Middle Eastern Lavash
Yield: Makes 6-8
Ingredients: 175 ml/6 fl oz plain yoghurt at room temperature; 7 g/¼ oz fresh yeast; 1 teaspoon salt; 175 g/6 oz of the previous day’s dough; 225 g/8 oz unbleached white bread flour

Preparation info

Makes
6-8

Difficulty
Medium

Appears in

Making Bread at Home

By Tom Jaine

Published 2005

About

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.

Ingredients

175 g/6 oz of the previous day’s dough
175 ml/6

Vegetarian
Bread

Method

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