Lawasha

Another type of Kurdish bread. It is most similar to our olive oil, only it is made in a slightly different way.

Preparation steps

In a bowl, mix flour, salt, yeast, sugar. Then add water and oil and mix with a mixer on the highest speed for about 5 minutes until you get a fine smooth, slightly harder dough. Put a little oil in your hand and roll over the whole dough so that it separates from the bowl. Cover the bowl with plastic wrap and cloth and let stand for 30 minutes.
After 30 minutes, mix the dough and leave it to rise for 15 minutes. Repeat the process once more. After a total of an hour, roll out the dough on a work surface and divide it into about 8 balls, depending on the size you want.
Take the first piece and stretch it so that it is a little thicker than the pie noodles.
Melt butter or vegetable oil (I usually mix half and half, so you get a nicer taste) and spread generously over the dough.
Make a hole in the middle of the noodles and roll the noodles from the middle to the ends.
Cut the rolled noodles and roll them in two circles on both sides.
Spread each circle about 1-2 cm thick and coat both sides with butter.
Leave on a plate for about fifteen minutes or until the oven heats up.
Turn the oven to the highest temperature and place it on the lower rack if you have a stone for baking pizza, or if you don't have one then put a larger pan (it is important to put the stone before the oven turns on, because if you put it in a preheated oven the stone will crack)
When the oven heats up, do not take the stone out of the oven, but pull it forward together with the grate, so that you can put bread on it.
Bake them for 8-9 minutes or until nicely browned (depending on the oven).

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