Boiling lavash
Description
This recipe won't take much time. Lavash is the foundation of foundations. There are a million ways to cook with it. Lavash rolls are conquering the internet. Countless fillings, presentation styles, and rolling techniques. An incredibly versatile base for various, sometimes even elaborate dishes. It's very simple and quick to prepare. This is a yeast-free, boiled lavash recipe perfect for those who dislike working with yeast. It's a low-calorie product that easily replaces bread and baked goods. Your waistline will thank you for it, and you'll thank me for the recipe—and for making it so easy to create culinary masterpieces. Serve warm or chilled. Perfect with tea.
Instructions
- 1
Step 1
Bring water to a boil and add butter to it. Add half a cup of flour and quickly stir to avoid lumps. Set aside and let it cool. Add egg and vodka to the dough. Gradually add the remaining flour and knead the dough until it no longer sticks to your hands.
- 2
Step 2
Wrap the dough in plastic wrap and let it rest for an hour. During this time, mix the dough periodically. My pan is 28 cm, so I divide the dough into 10 pieces. Flatten each piece into a patty and coat it in flour.
- 3
Step 3
Roll out each flatbread into a lavash no thicker than 2 mm.
- 4
Step 4
Heat the skillet well. Cook the lavash for 20-30 seconds on each side over medium heat.
- 5
Step 5
Stack the finished lavash and cover with a damp towel to prevent it from breaking and drying out.