Caucasian Thin Bread (Lavash)

Ingredients

• 2 teaspoons active dry yeast
• 1/2 teaspoon sugar
• 1 cup lukewarm water (105 to 115 degrees F.)
• 1/2 teaspoon salt
• 3 1/4-3 1/2 cups all-purpose flour
• 2 tablespoons unsalted butter, melted

Directions

1. 1

   In a large bowl, combine the yeast, sugar, and water. Let stand until foamy, about 5 minutes. Stir in the salt.

2. 2

   Add 3 ¼ cups of the flour, 1 cup at a time, mixing well with each addition with a wooden spoon.

3. 3

   Transfer the dough to a floured surface and knead until smooth and elastic, about 10 minutes, adding enough of the remaining flour to prevent sticking. Shape the dough into a ball and place in a large bowl. Drizzle with the melted butter and turn to coat with the butter. Cover with a cotton cloth and let rise in a warm, draft-free spot until doubled in bulk, about 2 hours.

4. 4

   Punch the dough down and divide into six pieces. Shape each into a ball and flatten into 1 inch thick rounds. Cover with a cloth and let stand at room temperature for 30 minutes.

5. 5

   Preheat the oven to 450 degrees F. Place a large, heavy-duty baking sheet in the oven to heat for 5 to 10 minutes.

6. 6

   On a floured surface with a floured rolling pin, roll out one of the pieces of dough into a 12 X 10 inch rectangle. Carefully remove the baking sheet from the oven. Drape the rolled-out dough over the rolling pin and unroll it onto the baking sheet. Bake in the lower third of the oven until the bread is slightly bubbly and browned, 5 to 6 minutes. Remove from the baking sheet to the work surface, sprinkle with cold water, and cover with a cloth. Repeat with the rest of the dough. When all the breads are baked, wrap in aluminum foil and let stand for 30 minutes.

7. 7

   If you like crispy breads, don’t sprinkle with water or wrap in foil. Let the breads cool on a wire rack.