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Persian wholemeal flat bread also called Nane Lavash.



  1. Sift the flours into a large mixing bowl.
  2. Dissolve the yeast in ¼ cup of the warm water; add 1½ cups of the remaining water and the salt.
  3. Pour the yeast mixture into the center of the flour and gradually work in.
  4. Beat with your hands for 20-30 minutes, or use the dough hook on an electric mixer and beat for 20 minutes, gradually adding in as much of the remaining ¾ cup water as the dough will take (as the dough is beaten it will be able to take a little more water).
  5. Preheat oven to high (around 450 degrees F or more), and place a griddle on the center shelf to preheat for 10-15 minutes; when hot, lightly oil with a small cloth dipped in oil.
  6. Turn the dough out onto an oiled board (no need to proof the dough); oil your hands and divide the dough into 6 parts, rolling each piece into a ball.
  7. Roll out each ball as thinly as possible with an oiled rolling pin and prick all over with a fork or pinwheel, in 3-4 vertical lines across the surface.
  8. Take the round of dough and stretch it a little across the backs of your hands, and place dough on the smooth side of a cushion or pad.
  9. Pull the rack out where the heated griddle is on, and turn the cushion over and press down onto it.
  10. Close the oven and cook 1 minute, then pat down dough to prevent bread from puffing up.
  11. Bake until surface is bubbly (about 3 minutes), then turn bread over and cook 2 minutes more.
  12. Remove bread from oven and wrap in a towel.
  13. Allow oven temperature to reheat before starting another.
  14. Do not allow rolled dough to rest before baking; prepare just before putting in oven.