World Flavors Cookbook

Nan-e Lavash

A paper-thin, soft, and flexible unleavened flatbread, one of the oldest and most widely eaten breads in the Middle East and Caucasus.

Cuisine: Iran

Ingredients

• 400g all-purpose flour
• 1 tsp salt
• 1 cup warm water
• 1 tbsp vegetable oil

Instructions

1. Mix flour, salt, and water to create a firm dough. Knead for 5 minutes.
2. Divide into golf-ball-sized pieces. Roll out as thin as possible, almost transparent.
3. Heat a flat griddle or saj. Cook for 30-60 seconds per side until bubbly and slightly charred.
4. Stack and wrap in a clean towel immediately to keep them soft.
5. Serve with kebabs or as a wrap for breakfast cheese.