Updated: Jun 6
If you like paper thin breads, then this one's for you!
Lavash bread is usually eaten in the morning with a variety of jams, honey, cheese and herbs such as mint and basil and washed down with lovely Persian tea. Now I say usually, but Lavash bread is also wrapped around a variety of kebabs, in particular kabab koobideh / minced lamb kebab for lunch and dinner or as a side to have with a meze.
It's one of the first breads I remember having at my grandmothers house in the mornings for breakfast when visiting her in Iran.
We'd sit around the beautiful white Sofreh, having set everything ready and waiting for the door to open and my uncle to arrive with the pipping hot bread from the bread makers known as Noonvayi. A nostalgic memory that I love sharing with you.
7g dry yeast
1/2 tsp white granulated sugar
1 tsp salt
1/4 cup lukewarm water
1/4 cup yogurt
1 tbsp oil
1 1/4 cup strong white flour
Note: I've updated this recipe. I've used yogurt, but you can also use milk. I found the yogurt gives an intense and strong flavour to the bread.
Place the yeast in a separate bowl / jug
Add the granulated sugar
Add 1/4 cup lukewarm water
Cover the top and leave for 10 mins until the yeast has become activated and is frothy
Add the yeast mixture to 1 cup of the flour
Add the yogurt and the oil
Fold into the flour and knead
If the dough is too sticky add the rest of the flour a bit at a time to bind the mixture together or if too dry add a little water a bit at a time
Once the dough has been kneaded cover the top of the bowl with cling film
Set aside for 1 hour until your dough has doubled in size
With proofing complete cut your dough into two to four pieces depending on how big or small you want your Lavash to turn out.
Flour your surface and roll out the dough as reasonably thin as you can
Note: Lavash bread is quite thin and large made in a traditional tanoor, however, like many, I don't have a tanoor! so I've used a baking tray and placed it on top of my hob to get a similar result.
Place your dough onto a medium hot frying pan and let the heat bubbles start to appear on your bread, about 2 minutes or less should do depending on the size of your dough
Flip the bread over to heat the other side
Enjoy for breakfast, lunch or dinner. Noosh-e-Jaan :)