We love cheese and simply love all cheeses!!! Our love of cheese perhaps comes from our childhood days spent sipping sweetened tea with cube sugar and stuffing pieces of bread with feta cheese. These days our love affair with cheese is the force behind us making feta cheese and baking bread only to consume it fresh. Bread for Persians is fresh bread, warm and inviting, taken home from a local noonvaee (bakery baking only one type of bread) in the morning for breakfast or in the afternoon for dinner. On long summer afternoons, fresh bread with cheese and herbs or with slices of tomato and cucumber was a refreshing afternoon tea, much like crackers and cheese are a simple comforting snack.
- Place all dry ingredients in a bowl and mix.
- Make a well and add 1/ 2 cup of water.
- Mix with a large spoon.
- Gradually, add the remainder of the water until the dough comes together and is a little sticky.
- Cover and set aside.
- Set in a warm place if you are making this in winter.
- Once, the dough doubles (1hr is a good rule of the thumb), remove the cover and punch it a few times.
- Wait for 10 minutes and take a small ball (size of an egg) of dough and place it on flour covered chopping board.
- Heat a flat skillet on the stove or alternatively heat a large fry pan.
- Sprinkle a little flour over it and roll with a rolling pin until it is about 2mm thick.
- Place on a hot skillet or fry pan.
- Once fully puffed, turn it over.
- Place cooked lavash on cake racks to cool.
The dough should not stick to a skillet and there is no need to oil it first.
Shake off excess flour from rolled dough before cooking as flour left on a skillet will burn.