Homemade unleavened lavash
Description
The recipe won't take much time. The traditional method of preparing homemade yeast-free lavash requires a tandoor—a round Armenian oven—but it also turns out very tasty and aromatic when cooked in a pan. Serve it cooled or slightly warm.
Instructions
- 1
Step 1
Pour two cups of water into a large bowl, add salt, and stir until most of the salt grains dissolve. Then gradually add flour through a sieve, sifting it in batches, and thoroughly mix with a fork or whisk after each addition. Once it becomes too difficult to mix with a whisk or fork, continue kneading by hand. The result should be a thick dough that sticks to your hands. If the dough is too soft, add a little more flour. Let the prepared dough rest for 30 minutes.
- 2
Step 2
After the dough has rested, sprinkle a flat surface with flour and place the dough on it. Knead it until elastic, about 15–20 minutes. The dough should stop sticking to the rolling pin and the table.
- 3
Step 3
Then divide into small parts, and roll each into a thin, round flatbread.
- 4
Step 4
Make the flatbreads very thin; the approximate thickness of the flatbread should not exceed 5 mm.
- 5
Step 5
Place a clean skillet on the stove over medium heat and wait for it to heat up. Then lightly sprinkle the flatbread with flour and place it in the skillet. Fry on both sides until slightly golden, pressing gently with a kitchen towel or paper towels if it puffs up. Transfer to a clean plate and fry the next flatbread.
- 6
Step 6
Lavash is allowed to cool slightly and served instead of bread with first and second courses. Alternatively, it can be completely cooled and used to prepare snacks with vegetables, meat, or mushrooms for a light snack, for example, at school or work.