Basic Lavash

== Description ==
== Ingredients ==
* 1 pkg. yeast
* 2 cups Warm water
* 2 tbl. Sugar
* 5 1/2 cups All purpose flour
* 2 tsp. salt
*
*
*
== Directions ==
# Lightly oil a bowl for the dough. Mix the yeast, water and Sugar in a large mixing bowl. 
# Add the flour and salt and mix until it forms a well-blended but somewhat soft dough.
# 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. 
# If using a dough hook on an electric mixer, knead the dough at the slowest speed for about 5 minutes. 
# Pat the dough into a ball and put it in the oiled bowl. 
# 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.
# 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. 
# While the dough is rising, preheat the oven to 450 F. 
# Position a rack as close as possible to the oven bottom. flour a 12x15-in baking sheet. 
# 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. 
# Puncture the entire surface at 1/2-inch intervals with the tines of a roasting fork. 
# Bake the breads, one at a time, for 6 to 8 minutes, or until the tops are lightly browned. 
# Remove each finished bread to a wire rack to cool and continue baking the remaining breads until all 8 are finished. 
# During the baking, if any large bubbles start to puff up, puncture them immediately with a fork. 
# The bread in the Middle East is traditionally a type of cracker bread called Lavash (Lawasha in Assyrian). 
# 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.
# However to serve along with a meal, it is preferable to dampen it so that it becomes more bread like. 
# 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. 
# Lavash prepared in this fashion is also used for Aram sandwiches. 
# In the old country, a lavash bread would bake in a clay bottomed oven in 2 to 3 minutes. 
# You can get much the same result baking on a ceramic baking tile or directly on the floor of a gas oven
#
#
#
== Contributed by ==
This Y-group is international. Good food from all parts of the world. A place where we can share the wonderful food from all over the world.
* World Recipes Y-Group
Category:World Recipes
Category:Yeast Recipes
Category:Recipes that need photos