Anyone can make lavash on their own. There are many recipes, some of which contain "extra" ingredients, turning lavash into a thin, large flatbread or something like a crust. But everything is much simpler.
700 g of flour should be poured into a container and 1 teaspoon of salt should be added.
Pour 400 ml of boiling water into the flour, add 3 tablespoons of vegetable oil.
Mix thoroughly with a spatula or fork. Knead the dough. It should be uniform, soft and elastic. Leave the dough for 30 minutes to allow the gluten to swell.
The rested dough must be divided into small pieces weighing approximately 50 g. However, here everything depends on where you will bake the lavash.
If you only have a small frying pan, you need to divide it into smaller pieces. If you have a large frying pan or a special convex frying pan, you can make larger pieces.
What you need to know
1. If you don't have a special convex frying pan, take a regular one. But it should have thick walls.
2. You need to roll out the dough very thinly so that your fingers can be seen through it.
3. Fry on each side until golden spots appear on the bubbles that form. Every second counts.
4. Do not overdry the lavash. It should rustle like paper, but remain elastic. Ideal lavash can be crumpled like a sheet of paper and then straightened. There will be no cracks or creases left on it.
5. The lavash should be stacked one on top of the other, spraying them with a spray bottle. It is important that they do not dry out, but do not get wet either. Spray more on the edges, less in the middle.
Lavash can be stored in the refrigerator for 7 days. In the freezer for up to 6 months.
