Lavash Flatbread
43 min · 8 steps
Medium: 31–60 min or 7–12 steps
About this dish
A paper-thin, cracker-crisp flatbread cooked quickly on a hot griddle until it bubbles and blisters, ready to wrap or tear alongside any spread.
Allergy Info
Gluten
Diet Info
Vegan
Ingredients
Dried Goods
- Plain flourplus extra for dusting400 g
- Warm water240 ml
Spices & Seasonings
- Fine sea salt8 g
Oils & Condiments
- Olive oil15 ml
Utensils
- Mixing bowl
- Tea towel
- Rolling pin
- Large frying pan
Method
Combine the flour and fine sea salt in a large mixing bowl.
Add the warm water and olive oil, and mix to a firm dough.
Turn the dough onto a floured surface and knead until smooth and elastic.
Wrap the dough in a tea towel and leave to rest for 30 minutes.
Divide the dough into 8 equal pieces and roll each into a smooth ball.
Roll each ball out on a floured surface into a thin, almost see-through sheet.
Heat a large frying pan over a high heat with no oil.
Cook each lavash sheet for about 30 seconds on each side, until bubbled and lightly charred in spots.