Soft and pliable homemade thin lavash, ideal for wraps and rolls. Made with just flour, water, yeast, and salt, this practical bread cooks in a pan in just a few minutes and comes to the table piping hot.
Add the yeast to lukewarm water and let it sit. Knead the flour, salt, and the yeast mixture together to get a soft dough that doesn't stick to your hands.
Cover the dough and let it rest in a warm place for half an hour.
Divide the dough into pieces and roll each one out on a floured counter as thinly as possible, round or oval.
Heat a non-stick pan thoroughly over high heat. Place the flatbread in the dry pan; once it bubbles and forms spots, flip it, and once the other side is cooked, remove it and place it between cloths.
Important: As the lavash cook, stack them between a clean cloth; the steam from each keeps them soft and foldable. Contains gluten. You can soften hardened lavash by sprinkling a little water on them and warming them in a pan.
Rolling the dough as thin as possible keeps the lavash pliable. The pan must be well heated; the right moment to flip is when the lavash starts to bubble.
Admin DadaGastro · verified in test kitchenBu tarife henüz yorum yapılmamış. İlk yorumu sen yaz.
Recipes tried by those who liked this one, fitting the same table.
Your suggestion, complaint, or question — we listen to all of them.