Whole wheat dough can pull back as it is rolled, especially if it has been handled firmly. If a piece keeps shrinking, cover it and leave it alone for another 5 minutes before continuing. That small pause relaxes the gluten and helps prevent a thick center with ragged edges. Use only enough flour on the work surface to stop sticking; loose flour clinging to the dough can burn in the dry skillet.
BreadsYeasted Whole Wheat Lavash
Thin whole wheat flatbreads with a supple chew, scattered brown spots, and a faintly nutty crust. A short yeast rise makes the dough easier to roll without turning the lavash into a puffy pita.
Ingredients
Preparation Steps
Mix the dough
Stir the Active Dry Yeast into lukewarm Water and leave it for about 5 minutes, until foamy. Mix in the Whole Wheat Flour and Salt until no dry flour remains, then knead on an unfloured surface for 6 to 8 minutes, until smooth, elastic, and only slightly tacky.
Let it rise
Place the dough in a bowl, cover it, and leave at room temperature for about 1 hour, until slightly puffy but not doubled. Whole wheat dough needs this pause to fully absorb the water.
Divide and roll
Divide the dough into equal pieces and shape them into balls. Cover and rest for 15 minutes, then roll each ball very thinly into an oval or rough rectangle on a lightly floured surface.
Cook the lavash
Heat a large dry skillet over medium-high heat until a drop of water sizzles immediately. Cook each lavash for 45 to 60 seconds per side, turning when bubbles form and scattered brown spots appear; keep the cooked breads wrapped in a clean towel.
Cool and store
Leave the lavash under the towel for 5 minutes so the trapped steam keeps it flexible. Serve warm or cool completely before storing in an airtight container.
Recipe insights
Dough Tension and Thin Rolling
Steam, Storage, and Reheating
Holding the cooked breads under a towel softens the edges as they cool, making them easier to fold. Cool them completely before sealing them, since trapped condensation leaves the surface damp. The lavash keeps for two days at room temperature in an airtight container. A short spell in a dry skillet brings back the bend needed for wraps.
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