Directions: |
Directions:Mixing The Dough:
1. In a large bowl, add the water, honey and yeast and stir thoroughly with a wooden spoon.
2. Add half the flour and mix with a wooden spoon until you form a batter.
3. Add the rest of the flour and salt and stir until combined.
4. Continue mixing the dough until it becomes "shaggy". Scraping the side of the bowl with the dough and spoon to pick up any dry bits.
5. Remove the dough from the bowl.
6. Knead the dough for 6 - 8 minutes.
7. Spray your mixing bowl with non-stick spray or brush with oil. Put the dough into the mixing bowl and cover with plastic.
8. Ferment for 3 hours (or overnight).
9. Pre-heat the oven to 450º for 1 hour.
10. With a bench scrape, divide the dough into 8 pieces.
11. Form the pieces of dough into rounds. Place the seam side down on a lightly floured table and cover with plastic. Let rest for 30 minutes.
12. After 30 minutes, uncover the dough and lightly dust the tops with flour.
13. Roll each piece of dough into a 10 to 12 inch round disk. Let the disks rest covered with plastic while the remaining pieces are rolled out.
14. Bake on a baking stone in your oven at 450º for 2 1/2 minutes then flip and bake for 2 1/2 minutes more. The Lavash will puff and look like balloons with little color. If you want the Lavash to have the texture of a cracker, bake for 3 1/2 minutes per side.
15. Remove from the oven and stack together in a kitchen towel, cool completely before eating. |
Personal
Notes: |
Personal
Notes: In April 2008 I took Zingerman's Bake-Cation bread baking class for 4 days.
Zingerman's instructors taught us how to make many of their favorite breads, bagels and even pizza dough.
Going into the class I had no idea what a Lavash was. But upon completion, I recognized this flat bread as one of our favorites.
When preparing your ingredients, it is very important to measure the exact weights.
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