Flat Bread, Lavaş

During the last holiday I had great plans on making home made lavaş every day but then tragedy struck.  I cut my finger very deeply opening a can of something.  Slow food really is safer!  I am sure I had to go to the hospital for stitches but my husband calmly took a bandaid and taped it up.  It took 5 days for it to just seal and now I have a large scar on my finger tip. As a result my family got to partake of one day worth of lavaş and for the rest of the holiday we went bread free.  Very hard thing for a Turk to do as they need bread to feel full, if they dont have bread on the table they think thier throat has been cut. 


This is very easy to make.  I cooked this using my flat crepe pan but you can use an electric frypan or any telfon pan.  I rolled this out quite thin but not too thin.  If it is too thin it goes crunchy and breaks.  This stays soft and is nice and flaky when you rip it. 

Rolled out

Lavaş

500gr plain flour

water

salt

oil

Using the above ingredients I make a soft dough, knead it for 5 minutes until soft then let it rest for a few minutes before rolling out into circles to be cooked. I would use about 2 or 3 tbsp of oil as this makes the end product nice and soft.  These have been rolled out to about 3 mm thickness.