Persian Lavash

Method

1. 1

   Mix the dough

   Combine the flour, yeast, sugar and salt in a large bowl. Stir in the warm water and olive oil until a rough dough forms, about 3 minutes.

2. 2

   Knead

   Knead the dough on a lightly floured surface for 8 to 10 minutes, until smooth, elastic and springy to the touch.

3. 3

   Let it rise

   Put the dough in a lightly oiled bowl, cover and leave in a warm place for 45 to 60 minutes, until roughly doubled in size.

4. 4

   Heat the oven

   Heat the oven to 240°C (220°C fan). Put a heavy baking tray in the oven to heat for at least 15 minutes.

5. 5

   Divide and shape

   Divide the dough into 8 pieces and keep them covered. Roll one piece at a time on a lightly floured surface into a very thin oval, about 2 mm thick.

6. 6

   Add the seeds

   Lightly brush each oval with water. Scatter over the sesame and nigella seeds, pressing them gently into the dough.

7. 7

   Bake

   At 240°C (220°C fan), carefully lay one or two ovals on the hot tray and bake for 2 to 4 minutes, until puffed in places with pale golden blisters. Watch closely and bake in batches.

8. 8

   Keep soft and serve

   Stack the breads under a clean tea towel as they come out of the oven. Leave for 5 minutes before serving.

Tips

• Use water that feels comfortably warm, not hot, to avoid damaging the yeast.
• Keep the dough pieces covered while you roll each oval so they do not dry out.
• Roll the ovals evenly and thinly so they cook through before the surface dries.
• Watch the breads closely in the oven, as thin lavash can burn quickly.

Swaps

• Use plain white bread flour if strong white bread flour is unavailable.
• Use either sesame or nigella seeds alone, keeping the total topping amount the same.

Storing

Stack cooled breads in an airtight container and reheat briefly in a warm oven or dry pan to soften.