lavash
Next Dish: Cook-up Rice
Lavash is a traditional thin bread that originates from Armenia. It is commonly consumed in countries such as Turkey, Iran, and Azerbaijan. The bread is typically baked in a tandoor, resulting in a soft, chewy texture, but can also be made crispy. In 2014, the preparation, meaning, and appearance of Lavash was added to the UNESCO Representative List of the Intangible Cultural Heritage of Humanity.
Recipe
Ingredients:
1 1/2 cups of warm water
1 teaspoon of sugar
1 teaspoon of active dry yeast
3 1/2 cups of all-purpose flour
2 teaspoons of salt
1/2 cup of olive oil
Instructions:
In a small bowl, combine the warm water and sugar. Stir until sugar is dissolved.
Sprinkle the yeast over the water and let it sit for 5 minutes until it becomes frothy.
In a large bowl, combine the flour and salt. Make a well in the center and pour in the yeast mixture and olive oil.
Stir the mixture until a dough begins to form.
Once the dough has formed, turn it out onto a floured surface and knead for about 10 minutes, until the dough is smooth and elastic.
Place the dough in a greased bowl, cover with a clean towel, and let it rise in a warm place for about 1 hour, or until it has doubled in size.
Preheat your oven to 450 degrees F (230 degrees C) and place a baking stone or inverted baking sheet in the oven to heat.
Divide the dough into 8 equal pieces. Roll each piece out on a floured surface to a very thin rectangle.
Carefully transfer the rolled-out dough to the preheated baking stone or sheet and bake for about 3 minutes, or until the lavash is lightly browned and crisp.
Remove the lavash from the oven and let it cool before serving.