Lavash - Flatbread from Middle East

Lavash is a simple flatbread from Middle East or Caucasus region. It is just a simple daily bread which you can eat with grilled vegetables, meats, curry-like stews or even with salty cheese. You can replace naan with Lavash for your Indian meal. I mean... after all, both of them are just humble daily flat breads, aren't they?

Flour, water, yeast, salt and a touch of honey make the simply delicious lavash.

Lavash - Flatbread from Middle East
(Yield: four 8-inch flat breads / Cooking time: 2.5 hours)

Ingredients:
+ 150g bread flour*
+ 100g water
+ 4.5g fresh yeast (= 2.5g active dry yeast** = 2g instant yeast)
+ 8g honey
+ 3g salt
+ a few Tbsp vegetable oil for greasing and cooking

* All-purpose flour is okay. However, you will need to knead the dough longer with all-purpose flour.

** If you use active dry yeast, warm the 100g water to 110°F (43°C), and dissolve the yest in the water. Let it seat for a few minutes before adding to the flour.


Procedures:

	1. Mix all the ingredients in a mixing bowl.
	2. Work the dough until the dough is strong and smooth so that it doesn't stick to your hands.
	3. Davide the dough into four equal portions. Make the dough in round shape and cover with greased plastic wrap.
	4. Leave the dough in room temperature for an hour. After an hour the dough should increase the volume. (Please see the picture.) Place the dough in a fridge for at least 30 minutes but no longer than 24 hours.
	5. When you need to cook lavash, take the dough out from the fridge. Flatten the dough on a countertop with a palm. Roll out a 8" round thin disk from each portion.
	6. Heat a skillet or grill. When it is hot, grease lightly with vegetable oil. Cook the rolled out dough for a few minutes each side.

Now... enjoy your fresh lavash!