I had set my mind on wanting a flat bread style pizza, with Sumac Chicken...and salad, lots of salad. It is such an easy way to eat. But all the flat bread recipes I have may not have been able to hold the toppings I had in mind without a serious lap spill...so this happened. You can thank me later!
A simple Lavash/Lavosh, (they are the same thing) cook it slightly under rather than over, then wrap anything you want into it or top it with anything and everything. Simple eating, easy to whip up once you have risen the bread and really very delish.
Best of all, come join us on the Insider Club to have extra Thermomixery each and every month! #recipesthatwork #youcandoit
- 2 Teaspoons dried active yeast
- 320 Grams water
- 2 Teaspoons Raw Caster Sugar BUY
- 600 Grams Bakers or Strong Flour BUY
- 1 Pinch Pink Salt Flakes plus some more BUY
- Extra Virgin Olive Oil (EVOO) as needed BUY
- 2 Tablespoons nigella seeds or sesame seeds
Place yeast, water and sugar into the Thermomix bowl and warm 2 min/37°C/speed 1.
Add flour and salt and mix 15 sec/speed 6.
Knead 3 min/Interval.
Oil a large glass or ceramic bowl generously and tip the dough into it. Form a tight ball and make sure it is fully coated with the oil. Cover and allow to rise for at least 2 hours or until doubled.
Divide dough into 6 pieces and form into balls. Cover and allow to rise again for 30 minutes. Meanwhile preheat a pizza stone in a 250°C (plus) oven.
Roll each piece of dough out separately on it's own piece of baking paper. Brush with water and sprinkle with seeds and salt flakes. Cook on the pizza stone for approximately 4-5 minutes until edges are golden and the lavash is clearly cooked.
These are best eaten on the day of making, though you could freeze the rolled out dough, with baking paper in between layers for up to 3 weeks. Bring to room temperature before baking as directed.