Write a comment
Thin lavash at home
If bread suddenly runs out at home or you feel like having shawarma or chebureks made of lavash, from products that are always at hand, you can prepare thin lavash at home. Moreover, its shape is limited only by the size of the frying pan or oven. Elastic and thin, not breaking when rolled – such lavash is not easy to find in stores.
Preparation time: 50 minutes.
Caloric content: 254 kcal per 100 grams of the dish.
Ingredients
Show ingredients
- flour (wheat) – 350 g;
- very hot water – 200 ml;
- fine salt – 1 tsp without a heap;
- any vegetable oil, only odorless – 35 ml.
Instructions
- Prepare the ingredients. Before use, the water needs to be boiled and allowed to sit for 2 minutes to cool to 80-85 degrees.
- Any flour, even of the highest grade, should be sifted first.
- Mix it with salt.
- Pour in the hot water. Quickly mix it with the flour using a spoon – thick lumps will form.
- Add vegetable oil.
- The dough is no longer so hot, so mix it with your hand directly in the bowl until all components are combined.
- Continue kneading on the table (for about 2 minutes). The dough is easy and pleasant to work with – it is very pliable, soft, and warm. When the kneading becomes more or less homogeneous, but the texture remains loose, form a ball.
- Place it in a bag and leave it on the table to rest for about 15 minutes. After resting, the dough structure will change.
- Knead the dough for another 3 minutes, until it becomes completely smooth and the looseness disappears. For convenience, divide the ball into 2 parts.
- Roll each into a sausage and divide into 7-8 parts (depending on the diameter of the frying pan).
- Round the pieces and place them on a plate or board dusted with flour.
- Flatten the dough piece with your fingers into a patty and sprinkle it with flour.
- Roll it very thin to the desired size, constantly turning it to prevent the edges from pulling toward the center.
- The thickness of the rolling should not exceed 1 millimeter.
- Transfer the lavash to a dry and well-heated frying pan. Fry it over medium-high heat until bubbles appear (about 30 seconds).
- Hold the other side in the pan for another 30 seconds. While one patty is frying, roll out the next one.
- Transfer the lavash to a plate and spray both sides with water from a spray bottle.
- Cover on top with plastic wrap, then with a towel. Periodically change the layered lavash by moving the bottom ones to the top and vice versa.
- Let the products rest for a while (about 10 minutes); then the thin lavash at home will become elastic, and you can wrap any filling in it. However, if using lavash instead of bread, it doesn’t need to rest – the elastic, flaky crust is also very tasty.
