Lahvash recipes?

Joined Apr 19, 2001
This is from 'Flatbreads and Flavors' by Duguid and Alford. A beautiful book!


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!!!)
Joined Mar 13, 2001
Marmalady is right. This recipe works beautifully...and the book is a real gem! :rolleyes:

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