Thin Armenian Lavash Cooked in a Dry Pan

What you need

• 500 g (4 cups) all-purpose flour, plus extra for rolling
• 250 ml (1 cup) warm water
• 1 tsp dried yeast
• 1 tsp salt

Method

Restated from the original video

1. 1

   Stir the yeast and salt into the warm water until dissolved.

2. 2

   Tip the flour into a large bowl, pour in the water and mix with a spoon into a rough, shaggy mass.

3. 3

   Turn it out onto a floured board and knead until smooth and elastic, 8-10 min. It should feel firm, not sticky.

4. 4

   Put the dough back in the bowl, cover and leave it to relax for 30 min.

5. 5

   Cut it into 10 equal pieces, shape each into a ball, cover with a cloth and rest 10 min more.

6. 6

   Set a large dry frying pan or flat griddle over medium-high heat and let it get properly hot, 3-4 min.

7. 7

   On a lightly floured board, roll one ball out as thin as possible, about 1 mm, into a round close to the size of the pan.

8. 8

   Lay the sheet in the hot pan. Cook until bubbles rise and pale brown spots show underneath, 20-40 seconds.

9. 9

   Turn it over and give the second side 15-30 seconds.

10. 10

    Move the bread to a board, flick a little water over both sides and stack it under a dry towel.

11. 11

    Roll the next ball while the current one cooks, and carry on until all are done.

12. 12

    Keep the stack covered for a few minutes so the sheets soften and stay pliable.

Imported from kashevar.com. Recipe Grab pulled out what you need to cook it; the video stays where its author put it.