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Description Edit

Ingredients Edit

Directions Edit

  1. Lightly oil a bowl for the dough. Mix the yeast, water and Sugar in a large mixing bowl.
  2. Add the flour and salt and mix until it forms a well-blended but somewhat soft dough.
  3. Knead the dough by hand or machine. If by hand, turn it out on a floured board and work it until it is smooth and elastic, approximately 10 minutes.
  4. If using a dough hook on an electric mixer, knead the dough at the slowest speed for about 5 minutes.
  5. Pat the dough into a ball and put it in the oiled bowl.
  6. Cover the dough with a kitchen towel and set it in a warm, draft-free place to rise until the dough has doubled in bulk, about 30 to 40 minutes.
  7. When the dough has doubled, turn it out on a floured board, punch it down, and knead it again until there is no air left in it. #Divide the dough into 8 round mounds, place them on the board, cover again with a towel, and let rise until almost doubled, about 30-minutes.
  8. While the dough is rising, preheat the oven to 450 F.
  9. Position a rack as close as possible to the oven bottom. flour a 12x15-in baking sheet.
  10. When the 8 mounds of dough have risen, roll them out, one piece at a time into rectangles about 12x15 inches and about as thin as for a pizza.
  11. Puncture the entire surface at 1/2-inch intervals with the tines of a roasting fork.
  12. Bake the breads, one at a time, for 6 to 8 minutes, or until the tops are lightly browned.
  13. Remove each finished bread to a wire rack to cool and continue baking the remaining breads until all 8 are finished.
  14. During the baking, if any large bubbles start to puff up, puncture them immediately with a fork.
  15. The bread in the Middle East is traditionally a type of cracker bread called Lavash (Lawasha in Assyrian).
  16. This flat leavened bread is available in grocery stores and specialty markets and can be eaten as a cracker in the dry, crisp form in which it comes.
  17. However to serve along with a meal, it is preferable to dampen it so that it becomes more bread like.
  18. Moisten the lavash, one cracker at a time, under cold running water, making sure that both sides are completely wet; place in a plastic bag for 3 hours, at the end of which time the bread will be pliable and chewy.
  19. Lavash prepared in this fashion is also used for Aram sandwiches.
  20. In the old country, a lavash bread would bake in a clay bottomed oven in 2 to 3 minutes.
  21. You can get much the same result baking on a ceramic baking tile or directly on the floor of a gas oven

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