Lahvash recipes?

[espresso]

Anyone have a good recipe or formula??

[marmalady]

This is from 'Flatbreads and Flavors' by Duguid and Alford. A beautiful book!

Lavash

1 T. mild honey
1/2 tsp. dry yeast
1 1/2 cups lukewarm water
2 1/2 to 3 cups hard unbleached white flour
1 tsp. salt.

Stir honey and yeast into warm water in a medium sized bowl til dissolved. Gradually add 2 cups flour, stirring continuously. Then stir 100 times (!!) or about 1 minute. Sprinkle on the salt and gradually add more flour til the dough is too stif to mix. Turn the dough out on a floured surface and knead til smooth and elastic, about 5-7 minutes; add flour only as needed.

Place dough in an oiled bowl, cover and let rise for approximately 3 hours or til doubled in volume. (You can also let the dough rise overnight in a cool place; the slow rise will give more flavor).

Punch down the dough and let it rest for 10 minutes.

Divide the dough into 8 pieces; flatten each piece. Work on two pieces of dough at a time, roll out one to about a 5 inch circle, and then the other, to give the first a chance to rest. This will make it easier to roll out further. Alternate between the 2 circles until each is a very thin round approximately 13-14 inches in diameter.

To cook using a wok and a gas flame: turn the wok upside down over high heat; lightly oil the surface with a paper towel,a nd let it get hot. The dough is fragile at this point; roll it up on a rolling pin to transfer it to the wok; lay one edge on the wok and gradually unroll the bread over the wok.

Cook for 15 seconds and then turn with a wooden spatula. Cook for 30-40 seconds, then turn over again and cook for 30 seconds. Remove and lay the lavash on a clean kitchen towel; fold the bread in half and wrap it in the towel to keep it warm.

To Bake in oven: Position a rack in the lower third of the oven and place tiles or a large baking sheet on the rack to preheat; preheat oven to 450F. Bakin on tiles or baking sheet for 2 to 2 1/2 minutes, until lightly brown.

Serve the breads warm; they will quickly become dry and brittle.


(I edited this recipe out some, because these folks get quite wordy!!!)

[Kimmie]

Marmalady is right. This recipe works beautifully...and the book is a real gem!