nane lavash



  • The Iranian yeast-raised flat bread made with a mixture of wholemeal and plain flour beaten or kneaded for at least 20 minutes with as much water as it will take added. The dough is then rolled out very thin, stretched and pressed onto an oiled preheated smooth griddle plate with a cloth-covered cushion, baked at 290°C until the surface bubbles then turned over to complete the cooking (about 5 minutes in all). The dough is not proved or rested.