Armenian Lavosh Bread
armenian lavosh bread
Ingredients
- 1 1/2 cup warm water
- 1 pkg active dry yeast
- 2 Tbl oil, preferably olive oil
- 3 1/2 to 4 1/2 bread flour (preferred) or all purpose flour
- 1 1/2 tsp salt
- oil for greasing bowl
Instructions
- 1
In a large bowl, sprinkle yeast over warm water to soften, stir to dissolve. Add oil.
- 2
Add 3 1/2 cups flour and salt. Mix until dough comes away from side of bowl.
- 3
Knead, adding 1/4 cup flour at a time, if necessary. The dough will be stiff, though it will soften somewhat while kneading. Knead until dough is elastic, 8−10 minutes.
- 4
Transfer to oiled bowl and allow to rise until doubled.
- 5
Punch down and devide into 10 pieces. Shape into rounds with your palms while cupping them over the dough. Coat with oil or butter and allow to rest 10 min.
- 6
On a floured surface, roll each ball into a circle 10−12 inches across and thin as possible. Cover and let rest 10 min.
- 7
Bake in a preheated 500F oven until flecked all over with brown spots. Oven tiles or a stone work best. If neither is available, place 2 baking pans upside down in middle oven shelf and allow to preheat 15 min. Drape each lavash over a dowel or rolling pin and roll off into oven. Prick large bubbles with fork.
- 8
Remove from oven with long handled spatula. It can be left to cool and used as a crisp bread, or if soft lavash is desired, stack one on top of another and cover with towels. When all are baked, sprinkle with a little water and keep covered until cool.