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Add the flour into the bowl of a stand mixer and make a well in its center.
Add the salt into the center of the well and start kneading at medium speed, gradually incorporating the water.
Kneading must be very fast and the dough must be soft and homogeneous.
The dough must come off the edges of the bowl.
Leave the dough in the bowl and cover it with plastic wrap.
Let it rest in a warm place away from drafts for 30 minutes.
Finely spread the dough on a lightly floured work surface and fold it in 4, by folding the sides inwards. Let it rest again for 30 minutes in a warm, draft-free place.
Repeat this process 4 times in total with 4 rest periods in order to make the dough very elastic.
Preheat the oven to 430 F (220˚C) for 30 minutes (if oven baking is chosen)
Divide the dough into 3 or 4 dough pieces and roll them up.
Roll out the dough very thinly, to about 1/16 inch (1,5 mm) thick. Give it a square, rectangular, round, or oval shape of your choice.
Place each bread one at a time on the hot oven baking sheet and bake for 4 to 5 minutes.
Place each bread one at a time on the very hot griddle and bake each bread for about 2 minutes on each side
Place each bread one at a time on the very hot pan and bake for about 2 minutes on each side.
Heat the pizza stone for one hour in an oven at 430 F (220˚C).
Bake each lavash on the stone in an oven at 375 F (190˚C) for 4 to 5 minutes.
After baking, lightly spray each lavash with warm water.