Lavash

Method

1. Dissolve the yeast in 50 ml of the warm water and set aside in a warm place for 10 minutes.
2. Combine the flour and salt in the bowl of an electric mixer fitted with a dough hook and make a well in the centre. Stir the yeast mixture into the remaining water, then gradually work into the flour with your hands. Knead on a slow speed for 10–15 minutes until very smooth and shiny. Transfer to a lightly oiled bowl, then cover with a damp tea towel and leave to prove in a warm place for 2 hours or until doubled in size.
3. Preheat the oven to its highest temperature. Knock back the dough, then leave to prove for a further 20 minutes. Halfway through the proving time, put a large, heavy baking tray into the oven for 10 minutes or until very hot.
4. Transfer the dough to a lightly floured work surface and knock back. Divide into 6 portions and shape into oval balls. Working with one piece of dough at a time, roll it out as thinly as you can into a rectangular sheet. Scatter a little polenta over the base of the hot baking tray and quickly transfer the sheet of dough, stretching it a little more, if you can.
5. Bake for 5 minutes, or until a pale golden brown. Wrap in a clean tea towel and leave to cool. The bread might be crisp as it comes out of the oven, but will soften as it cools.
6. While the bread is baking, prepare the next piece of dough. Continue with the remaining balls of dough. Eat warm or cold. Once cold, wrap in a damp tea towel and refrigerate, or wrap in plastic and freeze for up to 1 month. Thaw at room temperature and reheat in a warm oven