Turkish Lavash Bread
Soft and thin lavash bread that you can make wraps with.
Video
INGREDIENTS
- 420 g all purpose flour (plus extra for rolling)
- 1 teaspoon salt
- 7 g instant yeast
- 230 ml water lukewarm
INSTRUCTIONS
- Prepare the Dough: In a large mixing bowl, combine the flour, salt, and instant yeast. Gradually pour the lukewarm water, a little at a time, mixing with a fork as you go. You may not need all of the water, so add it slowly.
- Knead the Dough: Once the mixture becomes too thick to stir with a fork, switch to using your hands. Knead the dough inside the bowl until it comes together. If it feels too sticky, lightly dust your fingertips with flour to prevent sticking and then keep kneading. Knead it by pressing down with your fists, stretching, and folding the dough until it becomes smooth and elastic. This process should take about 5-10 minutes. Alternatively, you can use a stand mixer fitted with a dough hook.
- Let the Dough Rise: Shape the dough into a ball and place it back into the bowl. Sprinkle a little flour on the surface of the dough and spread it with your hand. Cover with a clean kitchen towel and let it rest for 40-50 minutes, or until it doubles in size.
- Portion the Dough: Lightly dust your work surface with flour and transfer the risen dough onto it. Gently press the dough to release any air bubbles. Shape it into a log and cut it into 10 equal pieces. Cover the dough pieces with a kitchen towel to prevent them from drying out. Let them rest for 15 minutes before rolling them out.
- Roll Out the Dough: Lightly flour your work surface. Take one dough ball and dust it with flour on all sides. Roll it out into a thin circle using a rolling pin, ensuring it doesn’t exceed the size of your pan. Place the rolled-out dough onto a clean kitchen towel and cover it with another towel to prevent drying. Repeat the process with the remaining dough balls, stacking them loosely under the same towel. They can overlap slightly, but make sure they don’t stick together.
- Cook the Lavash: Heat a non-stick pan over medium-high heat. Carefully place one rolled-out dough onto the hot pan. Cook for about 30 seconds, then flip it with a spatula and cook for another 30 seconds. Avoid overcooking to keep the lavash soft and flexible. Transfer the cooked lavash onto a clean kitchen towel and loosely fold the towel over it to retain moisture. Repeat with the remaining dough, stacking each piece under the towel to keep them warm and pliable.
NOTES
- It is very important that you cover both the uncooked dough balls and the cooked lavash bread. Otherwise, they dry out.
- You can stack the cooked lavash on one another and then cover.
- Don’t overcook the rolled out dough, it gets crispy and hard to wrap otherwise.
NUTRITION
Calories: 155kcalCarbohydrates: 32gProtein: 5gFat: 0.5gSaturated Fat: 0.1gPolyunsaturated Fat: 0.2gMonounsaturated Fat: 0.1gSodium: 235mgPotassium: 52mgFiber: 1gSugar: 0.1gVitamin C: 0.002mgCalcium: 7mgIron: 2mg
Nutrition information is automatically calculated, so should only be used as an approximation.
ADDITIONAL INFO
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