Ingredients
Recipes: (For 8 flatbreads each)
Yufka
Flour: 500g
Water: 320g (64%)
Salt: 10g (2%)
Lavash Yeast
Flour: 500g
Water: 325g (65%)
Yeast: 3g (0.6%)
Salt: 10 (2%)
Lavash Sourdough
Flour: 470g
Water: 305g (64%)
Sourdough: 50g (10.6%)
Salt: 10g (2.13%)
Instructions
Per recipe, mix the ingredients and form into a ball. Leave this covered for 30 minutes to rest.
After 30 and 60 minutes, tighten the ball to strengthen the gluten network in the dough.
Store the dough balls covered in the refrigerator for 24 hours.
After 24 hours, divide the dough into balls of about 100g, work them round and let rest on covered.
Preheat the oven to 250 degrees or more preferably with a pizza stone.
Roll out the dough balls with proper flour and bake for one minute per side.
