Lavash from Baking School: The Bread Ahead Cookbook: Mastering Bread and Pastry at Home, from Sourdough to Pizza, Croissants to Doughnuts (page 250) by Matthew Jones and Justin Gellatly and Louise Gellatly

Where’s the full recipe - why can I only see the ingredients?

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • Eat Your Books

    See recipe for optional toppings.

  • Astrid5555 on July 16, 2020

    Not as successful as all the other recipes I have made from this book. Not nearly close to done after 90 seconds in the oven, needed almost 5 minutes. I think my oven was not hot enough though, might try the pan method next time. Update: made again and this time it worked. Key to success is to roll them out as thin as possible and put them into a plastic bag after baking for them to stay soft.

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