Rye Lavash
Description
This lavash is an excellent alternative or addition to your bread menu. It can be prepared for both everyday and festive occasions. Rye flour is coarser than wheat flour, so the baked product won't be light or airy, but it will be very tasty and healthy. Rye lavash can be served with soups and main dishes, or used as a base for sandwiches. 1. Place bran, oat flakes, and a pinch of salt into a bowl and mix. Boil water, pour it over the mixture in the bowl, and let it cool completely. 2. Add rye flour and mix the dough, then incorporate the previously sifted wheat flour. 3. Thoroughly mix the dough. If the consistency seems too runny, add a little more wheat flour (but my dough turned out perfect right away). 4. Transfer the dough onto plastic wrap, wrap it up, and place it in the refrigerator for 1–2 hours. 5. After the allotted time, divide the dough into 6 equal portions. 6. Roll each portion thinly into a round shape. 7. Heat a frying pan over medium heat and cook each lavash for about 2 minutes on each side without adding vegetable oil. 8. Transfer the cooked lavash to a plate and serve. Serve cooled or slightly warm.