Nan-e Lavash

Experience the delightful simplicity of Nan-e Lavash, a traditional Persian flatbread made with just a few ingredients. Perfect for wrapping your favorite grilled meats or enjoying with dips at your next gathering.

• 4 cups all-purpose flour
• 1 cup water
• 1 teaspoon salt
• 1 tablespoon active dry yeast
• 1 tablespoon sugar
• 1 tablespoon olive oil

Method

1. 1

   In a small bowl, combine warm water, sugar, and yeast. Let it sit for about 10 minutes until frothy.

2. 2

   In a large mixing bowl, combine the flour and salt. Make a well in the center and add the yeast mixture and olive oil.

3. 3

   Mix the ingredients until a dough begins to form. Knead the dough on a floured surface for about 8-10 minutes until smooth and elastic.

4. 4

   Place the dough in a lightly oiled bowl, cover it with a damp cloth, and let it rise in a warm place for about 1 hour, or until it has doubled in size.

5. 5

   Preheat a griddle or a flat skillet over medium-high heat. Divide the dough into small balls (about the size of a golf ball).

6. 6

   Roll out each ball into thin, round sheets (approximately ¼ inch thick) and cook on the preheated griddle for about 1-2 minutes on each side, until lightly browned.

7. 7

   Remove the lavash from the griddle and keep warm under a cloth while you cook the remaining dough.

8. 8

   Serve warm with your favorite dishes or use as wraps for kebabs.