Grilling season is finally upon us! Well, really it’s been grilling season for a little while here in Atlanta, GA but I won’t rub it in for anyone who’s been digging out of the crazy winter we just had.
Based on my past posts, you can probably tell that I love bread. I love all kinds of bread. Crusty French Bread, soft Hokkaido Milk Bread, German Rye Bread, Jewish Challah…all of it. I love making it at home too. Some of it is a bit harder to accomplish at home, but this recipe for Lavash Bread is so easy you don’t even need a mixer.
- All Purpose Flour – 263 grams
- Water – 171 grams
- Kosher Salt – 5 grams
- Instant Yeast – 2 grams (5 grams fresh yeast)
- Honey – 5 grams
This recipe will yield 6 lavash breads.
So grab yourself a large bowl and weigh out your ingredients. Mix it all together with a wooden spoon until it comes together into a cohesive ball. Turn the dough out onto a lightly floured surface and knead for about 5 mins, until the dough is smooth and elastic. Place the dough back into a lightly oiled bowl, cover with plastic, and let proof at room temperature for about 2 hours.
After the dough has had some time to proof, you’ll know it’s on the right track when it’s gotten a bit puffy, sprinkle some more flour onto your work surface and turn the dough out of the bowl onto the flour. Sprinkle a bit more flour over the top and press down on the dough with gentle pressure to flatten it out a little bit. You’re not trying to make pizza…yet. Basically, what you’re trying to do is degas the dough just a bit. The yeast has been eating away at the sugars in the dough and releasing gas as a byproduct.
Next step is to cut the dough into six even pieces. It doesn’t have to be exact so don’t fret, cut away. Take the pieces, one at a time, and ball them up by rolling them against the work surface. Once all six have been balled up, tuck them safely under some plastic wrap that’s been lightly sprayed with oil and let them relax for about 15 minutes. If you’re not ready to grill the bread yet, it’s ok to place the dough in the refrigerator until ready for use at this point. The dough should be fine to use within six or so hours.
Why 15 minutes, you ask? Fifteen minutes will give the gluten in the dough some time to relax. Rushing this might result in smaller and thicker bread so go ahead and work on something else for a little bit. This could even rest for longer than 15 minutes so you don’t need to worry about it going too long. Working with one ball at a time, you can start flattening the dough out like you would pizza dough. Start at the edge and work your way in. If you like the idea of using a rolling pin, go on ahead. If you have room on your workspace, set each piece of dough aside as you flatten them out. It’s best not to stack them since they could stick together. Otherwise, you could grill the dough one at a time.
Make sure your grill is preheated and hot. Spray the grate down with some pan spray, watch out for the flames, and place the dough directly on the grate. You’ll see the dough start to swell. Let it do it’s thing and flip when you see that the dough that’s in direct contact with the grate browns. The second side won’t take as long to cook so keep an eye on it.
And there you have it. Grilled lavash. I know this seems like a lot of words for something that’s easy peasy, but it really is. I promise.
***If you need a crash course in kneading bread dough, check this video out from the people at King Arthur Flour. King Arthur Flour is a great resource for all your baking needs. Not only do they have recipes on their Website, but they also have tutorials that help you through some of the techniques you might not know how to do. Check them out!