Armenian lavash

Description

The recipe won't take much time. The pan for baking lavash should be heavy with a thick bottom. A cast-iron pan with a diameter of 26–30 cm will work perfectly! It's important to get the temperature right so that the lavash doesn't burn, but also doesn't develop bubbles due to too low heat. This dough can be stored in the freezer for up to a month. Serve with tea or coffee.

Instructions

1. 1

   Step 1

   Sift the flour beforehand, then mix it with salt and dry yeast.

2. 2

   Step 2

   Place the flour in a deep bowl, make a well in the center, and gradually add very hot water (slightly cooled boiling water). Knead the dough, starting from the center of the bowl. The dough should be non-sticky and pliable.

3. 3

   Step 3

   Place the dough in a greased bowl, cover, and let it rise in a warm place until doubled in size.

4. 4

   Step 4

   Punch down the risen dough to remove air bubbles. Roll it into a log and divide into 12 pieces. Shape each piece into a ball and cover with a towel for 20–25 minutes. Meanwhile, place a skillet on the stove to heat up.

5. 5

   Step 5

   Stretch the oval with your hands into an oval, then roll out into a very thin circle the size of your pan. Place the rolled-out lavash onto a well-heated skillet and cook for 2-3 minutes on each side.

6. 6

   Step 6

   Spray the prepared lavash with water and place it on a damp towel. Stack the lavashes on top of each other, separating them with damp towels.