Dough preparation process is an important stage of bread production technology which has a significant effect on quality of end product. In traditional methods of dough preparation, poor to strong wheats can't be used for preparing good breads however application of other methods may solve this problem. In the present study yeast- salt method with different yeast concentrations was used in order to prepare Iranian Lavash bread quality. Results showed that dough yield and bread yield value in yeast- salt method were more than those of control and also results of analysis of variance of sensory properties of produced breads indicated that there was a significant difference between tested treatments (p<0.05). Breads prepared with the use of yeast- salt method had better sensory properties compared with control bread. Also the quality of end product was better for breads prepared by yeast- salt method than control bread.
