Lavash – Armenian Flat Bread

In a small baking bowl, mix the yeast with a third of the sugar and the water (Ii) form. Leave to stand for a few minutes, then stir to dissolve the yeast completely.

Pour the flour into a large bowl and make an indentation in the center. Pour the yeast mixture into the bulge, add the water (I), the melted butter, salt and the remaining sugar. Stir from the center with a large spoon, gradually adding the flour. Knead together in the baking bowl or on the countertop, if necessary, until a soft elastic dough forms. Add more flour if needed. Shape into a ball. Place in an oiled baking bowl and turn so that the dough is covered with oil all around. Cover with a kitchen towel and rise in a warm (about 30 degrees ), draft-free place (such as a stove with a baking bowl of hot water on the lowest rack) for 3 hours, until the dough has doubled in size.

Press dough together and divide evenly into 14 pieces.

On a lightly floured surface, roll out as thinly as possible into circular patties about 25 cm in diameter. Keep dusting with a little flour so that the dough does not stick.

Place the pancake on a baking tray and prick the surface 4 times with a fork.

Bake in an oven heated to 200 °C for 5-6 minutes until golden brown and crisp, being careful not to burn.

Do the same with the rest of the dough.

Place the lavash on a b

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