PERSIAN-STYLE LAVASH

Steps:

• Dissolve dried yeast with the sugar in 1/2 cup of the warm water.
• Place flour and salt in a bowl and mix well.
• When the yeast is foamy, make a well in the flour and stir in the yeast.
• Mix with a large spoon.
• Gradually, add as much water as needed until the dough comes together and is a little sticky.
• Cover and set aside.
• Set in a warm place if you are making this in winter.
• Once the dough doubles (1hr is a good rule of the thumb), remove the cover and punch it a few times.
• Take it out on a clean, flour covered surface and and knead lightly for 2 minutes.
• Spread part of the olive oil on the bowl and use the rest to lighly coat the dough.
• Place the dough back into the bowl for 10 minutes, then punch down again.
• Take a small ball (size of an egg) of dough and place it on flour covered surface.
• Heat a flat skillet on the stove or alternatively heat a large fry pan.
• Sprinkle a little flour over the dough and roll with a rolling pin until it is about 2mm thick.
• Make sure not to over-roll or over-knead, as this will make the bread chewier.
• Place the rolled dough on a hot skillet or fry pan.
• Once fully puffed, turn it over.
• Place cooked lavash on cake racks to cool.
• Better if eaten immediately, also makes a nice thin pizza crust.