Put the flour in a bowl and knead with the lukewarm water and a pinch of salt to form a smooth dough (I personally like to add a pinch of ground cumin to the flour beforehand). Let the dough rest briefly and then roll out very thin, smooth flatbreads on a work surface dusted with flour.
Lavash works best in a coated frying pan, as this comes closest to the classic method of preparation on a hot stone. Put one flat sheet of dough each without adding oil into the coated frying pan and bake on the stove over medium heat. Air bases can be avoided by pricking with a fork.
Lavash is usually dry and unappetizing on the baking sheet in the oven, so I advise against it.
Lavash is versatile. In Iran, lavash bread is often eaten for breakfast with a cup of black tea, sheep cheese, and chopped tomatoes and cucumbers. When properly prepared, fresh lavash is very flexible, so you can roll it like a wrap.
Lavash is also popular as a starter with must o khiar, a Persian yogurt dip. Simply tear the flatbread into small pieces and dip into the yogurt.
Lavash is a classic, thin flatbread used in Persian cuisine. But it is also prepared and eaten by Armenians, Azerbaijanis and Kurds.
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