Title: lavaash Persian flatbread

Yield: 16 crusts

Category: Bread

Cuisine: Middle Eastern



Place the flours in a large mixing bowl with the salt and make a well. Add the oil and mix with fingers until it resembles rough breadcrumbs. Add the lukewarm water and mix until you have a soft dough.

Tip out on a lightly floured surface and knead for 8 mins. Cover with a damp tea towel and rest for 10 mins.

Tip out, rub a little oil in your hands, then divide into 16 balls. Meanwhile place a 9 in frying pan over a medium heat to warm up.

Take a ball, flatten to disc, dust with flour. Use a rolling pin, roll to same size as base of pan.

Cook in the hot frying pan for 30 seconds, until it begins to bubble. Turn over and cook for another 30 seconds. Turn over again and cook for 15 seconds, or until dough is cooked all the way through.

Once cooked, cover the lavaash with a clean tea towel to keep warm while you make the rest, then serve immediately.