Nan-e Lavash

Lavash is a paper-thin, soft flatbread used to wrap kebabs, herbs and cheese. It bakes in just a few minutes on a very hot surface.

TIME BREAKDOWN
Prep: 1h 25m
Cook: 25 min
Total: 1 hour 50 minutes
Vegetarian
✅
Nuts
❌
Makes
8 flatbreads
Difficulty
Medium

Ingredients

  • 500g plain flour, plus extra for dusting
  • 3g fast-action dried yeast (1 tsp)
  • 1 tsp fine salt
  • 1 tsp caster sugar
  • 300ml warm water
  • 2 tbsp sunflower oil

Method

  1. Mix the flour, yeast, salt and sugar. Add the water and oil and knead for 8-10 minutes to a smooth dough. Cover and rest for 1 hour.

  2. Preheat the oven to 250°C (230°C fan) with an upturned baking tray inside, or heat a heavy frying pan over a high heat.

  3. Divide the dough into 8 pieces and roll each on a floured surface into a very thin oval, about 2mm thick.

  4. Bake one at a time on the hot tray for 2-3 minutes, or 1 minute per side in a hot dry pan, until lightly blistered and just coloured.

  5. Stack the breads and cover with a clean tea towel to keep them soft. Serve warm, or cool and store wrapped.