Lavash

Method

Mix the flour and salt together in a large bowl and create a well in the centre. Pour in the warm water and olive oil, then mix until a shaggy dough forms. Knead the dough on a floured surface for 8-10 minutes until smooth and elastic, then cover and rest for 30 minutes. Divide the dough into 8 equal pieces and roll each piece into a ball, then flatten with your palm. Using a rolling pin, roll each piece into a very thin, almost transparent disc, approximately 25-30cm in diameter. Heat a cast iron griddle or large frying pan over medium-high heat until very hot, then cook each lavash for 30-45 seconds per side until speckled with brown spots and puffed slightly. Stack the finished lavash and wrap in a clean kitchen towel to keep warm and soft.