How to make it

  • Measure the flour.
  • Sift flours and together in a bowl. It important to mix the dry ngredients first.
  • . Dissolve the yeast with the water.
  • . Gradually beat the flour into the mixture in a large bowl, and then knead the mixture to make soft dough.
  • You might need 1 or 2 tablespoon of water to the dough depending on the texture of the whole grain or whole-wheat lour.
  • . Tip the dough on to a lightly floured surface and knead for 5 to 10 minutes until smooth and elastic, if you are using a food processor, run the machine for 1 minute.
  • Start at a low speed, and then move up slowly.
  • Always stand close to the food processor while it is running.
  • . Place the dough in a large bowl, dusted with extra flour.
  • Cover the bowl with a damp kitchen towel and leave to rise in a warm place for 1 1/2 hour to 2 hours or until doubled in bulk.
  • . Punch down the dough.
  • On a floured surface, form a rope-like form.
  • Pinch off the dough to form 5 equal size balls.
  • Roll them into the corn flour.
  • Flour a bowl and leave balls to rise for an additional 1/2 hour.
  • . On a clean counter or on a small wooden table, punch down each ball with your hands in a circular motion.
  • Pick up the patted piece of dough.
  • Shift it from one hand to the other in a quick motion in order to stretch it.
  • . Place it on a circular cushion, the size of the convex disc.
  • Tuck in the edges on the cushion.
  • . Flip the cushion, placing the stretched dough on a preheated convex disc.
  • . Cook the bread for 1 to 2 minutes, depending on source of heat.
  • . Your bread is finished when a slightly brown color appears and the bread hardens.
  • Be very careful not to overcook the bread.
  • Peel off the bread carefully and set to cool on a large tabletop or a large cloth-lined woven basket.
  • . Stack each of the finished bread on top of each other.
  • To prevent drying, cover with a large cloth or plastic wrap.
  • When cool, fold the circle in two; then again fold in two, to create a triangular form.
  • Store in airtight plastic bags.
  • The bread will keep for one week in summer and approximately two weeks in winter.
  • Yield about 5 to 10 sheets of bread, depending on the size of the convex disc.

Reviews & Comments 3

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  • zoetheunicorn 8 years ago
    dammit i deeded this recipe LAST night !!
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  • jo_jo_ba 8 years ago
    You must have read my mind... I LOVE lavash and it's so versatile!
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    " It was excellent "
    momo_55grandma ate it and said...
    luvwhole grain breads ths sounds delicous thanks for sharing
    Was this review helpful? Yes Flag

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