Lavash is a round bread from, I believe, the Balkan area.
My attempt at making it fell flat--my yeast was too old, as
I recall (threw away the recipe in disgust).
Jo, I agree that this should not become a recipe exchange Board, but I can't resist posting this TWO-ingredient
bread that the worst cook in the world could make:
Two and two-thirds Cups of self-rising flour(NOT cake flour)
12 ounces of beer, freshly opened.
Heat oven to 375F.
Lightly grease a 9x5x3-inch loaf pan.
Put flour in a medium bowl. Add beer and stir with a
rubber spatula just until mixed. Scrape into prepared pan.
Bake 50 to 55 minutes until top is lightly browned, sides pull away from the pan, and a knife inserted in the center
comes out clean. Let it sit in the pan on a wire rack for
five minutes, then turn it out onto the rack to cool.
This does have a beery flavor, but I like the bread anyway.
My husband really enjoyed making it.
Sorry, all those who are metric/Centigrade.
All feel free to take me to task for posting a recipe--I
just thought it was so unusual.
