Sourdough Lavash

Lavash is the second favorite recipe of my kids after pizza. It can be made plain, but to give it additional boost of flavor you can also fill it with any kind of cheese. The dough is super easy to work with and can be mixed by hands.

Below you’ll find all the instructions.

Ingredients

Sourdough Starter

(4-6 hours before dough making)

• 20g sourdough starter
• 40g water
• 35g all purpose flour or bread flour
• 5g rye flour

Main Dough 

• 60g sourdough starter (20%)
• 300g bread flour (100%)
• 186g water (62%)
• 6g salt (2%)
• mozzarella cheese for filling (or any cheese of your choise)

Directions 

Starter preparation step.

4-6 hours before:

• 8 am add starter to the water and whisk together, add flour, mix well, cover loosely, let sit at room temp 72-76F for 4-6 hours until it reaches the peak, it should at least double (starter isn’t strong enough), or triple in size(strong starter).

Lavash dough preparation steps.

• 2 pm mix water and sourdough starter with flour, cover, let it rest 1 hour for autolyse (during the autolyse stage flour absorbs water, becoming fully hydrated. This activates gluten development).
• 3 pm add salt,mix on low speed of your mixing machine for 2-3 min, or KitchenAid on speed 3 for 2-3 min until well incorporated.

Note: All mixing can be done by hand. Use rubaud method to incorporate the ingredients. Do couple stops in between mixing, it will help gluten development, then continue mixing.

Total mixing time will take about 15 min with stops. Dough should become smooth, and less sticky.

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• Leave the dough to rest 30 minutes at 74-78F /23-26C.
• 3.30 pm wet your hands and perform 1st stretch and fold.
• 4.15 pm 2nd stretch and fold.
• 5.00 pm 3rd stretch and fold.
• 5.45 pm 4th stretch and fold.
• Performing stretches and folds will help to continue gluten development.
• After the final stretch let the dough rest for 15 minutes. You should see some bubbles on the surface, the dough has to become lighter. We are looking for 40%-50% rise.
• Oil the container with olive oil, transfer the dough into the container, close the lid. 
• Put the container in the fridge for cold retard (12-48 hours).

Note: if for some reason the dough didn’t rise enough, add one more stretch and fold.

If the dough seems too proofed, you can shorten the time in between stretches and folds.

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Preshaping lavash dough.

• Remove dough from the fridge.
• Dump it on to unfloured table, divide in 2 pieces, round them with a bench knife.
• Let rest uncovered for 30 min.
• Prepare baking tray, generously sprinkled with flour.
• Round lavash balls again. Transfer them to a floured baking tray, cover with plastic. Move to a warm spot in your kitchen to proof for 1 hour and 30 min. 

Note: warm spot in my kitchen during fall or winter time Is an oven with light on.

It creates perfect 74-78F /23-26C for proofing

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Baking

Instructions for baking in home oven:

• While the dough is proofing start to preheat your oven with baking stone inside to 500F for 1 hour. 
• Shape your lavash generously sprinkled with semolina flour.
• Put your favorite cheese inside fold lavash in half and pinch edges.
• Bake for 10-15 min until crust is golden brown.
• Put more cheese on top and let lavash bake for 1 extra minute, until cheese will melt.
• Let rest 10 min before eating.

Instructions for baking in Gozney oven:

• While the dough is proofing start to preheat your oven on the highest temp for 30 min.
• Shape your lavash generously sprinkled with semolina flour.
• Put your favorite cheese inside fold lavash in half and pinch edges.
• Slide lavash into the oven, let it bake untouched for 15-20 sec, start rotating lavash every 5 seconds until all sides bake evenly.
• Turn the fire off, add more cheese on top and let lavash bake for 30-50 more seconds , until all the cheese melts.
• Let it rest for 10 minutes before eating.

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Enjoy!