PREPARATION

1. Mix flour with salt, adding lukewarm water a bit at a time.

2. Knead the dough well either with your hands or with the dough hook of the mixer. The dough is sticky, so knead strongly for about 10 minutes until the dough is soft and smooth, the longer you knead the cleaner your hands will get. Avoid adding more flour than what is intended in the recipe.

3. Once dough is smooth, shape into a ball. Place dough on a plate or in a bowl, cover with a kitchen towel and let rest for 15 minutes.

4. After 15 minutes, divide the dough into 8 pieces of approx. 58 – 60 g, shape into balls and cover to prevent the dough from drying out.

5. Flour your work surface, take a ball and coat it well with flour on both sides.

6. Using an oklava or a rolling pin, roll out very thinly, turning the dough over and over and keep rolling it out. Every now and then try to form a nice round circle with your hands.

7. Once the dough is as thin as possible, bake in a coated pan over medium heat for about 30-40 seconds on each side. Keep flipping the lavash bread until it starts to bubble from both sides.

8. Place lavash bread on a plate and cover tightly with a kitchen towel to prevent from drying out.

9. If you want to use it as a wrap, immediately fill it with any ingredients and twist it in.

10. Continue until all the dough is baked out.