Go to the Recipe: Lavash
Yes, I think atta would work well here, but not as a 1:1 substitution for all the flour in this recipe. If you choose to do a 1:1 swap, you will likely have to adjust the hydration to account for atta's higher absorption capacity relative to all-purpose flour. Ultimately, because of the way it is milled, I'd recommend may cutting the atta with say, 30% bread flour or all-purpose flour. I think this would be a suitable adjustment for this recipe, and give you the proper dough handling properties for success.
Hope this helps!
I love the flavor of Atta. Would 100% atta flour work well here?
Defeated by this. Very slack dough made it really difficult to roll out (and during my resting stage the 6” sheets melded back together into one dough ball). Clearly something I need to adjust based on my flour and local kitchen environment, but man, getting a 12-14” sheet was NOT happening.
I'm curious which pan that is in the photo at the beginning of Step 4? It looks like a Darto carbon steel pan...maybe the Darto n.27?
Can I use only AP flour?
It will be more cracker like when refreshed. This bread is best consumed right away but can be refreshed with a mist of water, blast of steam, or torn up and added to a soup.
will the freshly baked lavash, freeze well for use a couple of days later?
Went beautifully with lamb, spoon salad, batata harra and baba ghanouj/ aubergine moutabbal. Maybe I’ll up the hydration a bit next time.
Hello Andrew, you can very well cook these directly on the stone. Things will happen very quickly and you will want to flip it before it inflates into a balloon. If you have rolled it thin enough then the ballon may only happen in part and this is okay. If it sets too dark the balloon portion will become too crisp. It will be an art form for you to master in the oven.
Could I cook these in a pizza oven, directly on the stone?
