My Favorite Flatbread for Kebabs - Soft and Leavened Lavash

Combine flour, salt, and sugar in a large bowl.

Dissolve yeast in warm water and let it sit until frothy, about 5-10 minutes.

Add the yeast mixture and olive oil to the flour mixture.

Mix until a dough forms, then knead on a floured surface for about 10 minutes until smooth.

Place the dough in a greased bowl, cover with a damp cloth, and let it rise in a warm place until doubled in size, about 1-2 hours.

Preheat the oven to 475°F (245°C) and place a baking stone or inverted baking sheet inside to heat.

Punch down the risen dough and divide it into equal portions.

Roll each portion into a thin oval or rectangle, about 1/8 inch thick.

Sprinkle cornmeal on a piece of parchment paper and place the rolled dough on top.

Transfer the dough to the hot baking stone or sheet and bake for 2-3 minutes until puffed and lightly browned.

Remove from the oven and sprinkle with sesame seeds while still warm.

Repeat with remaining dough portions.

Serve warm or allow to cool and store in an airtight container.

Equipment Needed

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