How to make thin lavash for shawarma yourself: +100 points to the dish
We won’t be lying if we say that it’s better to cook shawarma at home – from proven products whose quality you don’t doubt.
By the way, even such an ingredient as lavash can be prepared independently.
Try it and see how the taste of shawarma with homemade lavash will be transformed (for the better, of course).
So, for this you will need:
- 360 g flour;
- 200 ml of water;
- 20 ml sunflower oil;
- 0.5 teaspoon salt.
Pour the flour onto a clean work surface in a mound, then make a well in the center.
Here you should pour almost a full glass of water with salt dissolved in it, as well as oil.
Start kneading the dough and do this until it becomes elastic and homogeneous.
Roll the finished dough into a ball and leave it for 20 minutes, after wrapping it in cling film.
After the specified time, roll out the sausage and cut it into 12 pieces of approximately equal size, from each of which you will need to roll out a thin flatbread.
Bake the flatbreads in an oven preheated to 220 degrees until golden brown.
After this, the lavash should be sprinkled with water and left to cool for 4 hours under a towel.
