Lavash Bread

(Lavas Ekmegi)

7 gr active yeast
1 tsp sugar
1/2 cup warm water

2 1/2 cups all purpose flour
1 tsp salt
3/4 cup warm water

In a small bowl, mix the yeast, sugar and 1/2 cup warm water. Stir well so the yeast dissolves. Let it rest 7-8 minutes.

In a large bowl, sift flour and salt. Add the bubbly yeast mixture and 3/4 cup warm water. Mix and put the dough on the lightly floured counter and knead well for about 5-6 minutes until it becomes smooth (no more crumbles). Place the dough in a large bowl and spread olive oil with your hands all over the dough. Then cover it with a clean, damp towel. Put aside for about 40 minutes at room temperature until the dough rises to double its size.

Place the dough on the lightly floured counter. Press all over it with your hands to get rid of air bubbles. Cut the dough in 8 pieces with a knife. With your hands to flatten and then use a roller give a round shape each one.

Heat up the medium sized Teflon pan just under medium heat. Cook one side of Lavash bread until there are some light brown colours on it. Then turn it over and cook.

Keep them in the folded towel to keep warm. Finish them all. You can put them in a Ziploc and store in the freezer.

Makes 8 Lavash Bread.