Homemade thin lavash without yeast
Votes: 2
Time: 30 min.
Complexity: easily
Servings: 10 - 12
Complexity: easily
Servings: 10 - 12
This thin lavash, baked at home without a tandoor, is just as delicious, aromatic, and bubbly as the traditional kind. It's made with flour, butter, egg, a little salt, and sugar. And no yeast! It's incredibly convenient because it cooks quickly. Lavash can be served as an appetizer with hummus or other dips, or as a substitute for regular bread for lunch. Wrap leftovers tightly and they can be stored for up to five days, if you have the willpower.
The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
Ingredients for the recipe:
- 410 g of premium flour, about 2.5 cups + extra for work
- 1 teaspoon table salt
- 0.5 tsp. granulated sugar
- 2/3 cup water + more as needed
- 1 whole egg
- 70g unsalted butter, melted and slightly cooled (divided)
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Recipes with similar ingredients: pita, unleavened dough, premium flour, eggs
Cooking the dish according to the recipe:
- Place the flour, salt, and sugar in a medium bowl and whisk until evenly distributed. In a small bowl, combine the water, egg, and 2 tablespoons of butter. Add the egg mixture to the flour mixture and knead the dough, adding a little more water if it's dry. Knead the dough in the bowl 5-6 times. Then turn it out onto the counter, divide it into three portions, cover with a kitchen towel, and let it rest for 30 minutes.
- Preheat oven to 190°C.
- Lightly grease the back of a small baking sheet with butter. Place it upside down on a non-slip surface. Working with one ball of dough at a time, place it on the back of the baking sheet and roll it out to a thickness of 0.3 cm. Gently stretch the edges of the dough so they fall slightly below the edge of the baking sheet. Lightly grease the dough, place it on the middle rack of the oven, and bake for 10-15 minutes, or until golden brown.
- Transfer the lavash to a wire rack to cool. Repeat with the remaining dough on the cooled baking sheet. Tear the lavash into pieces of your desired size. Once completely cooled, store in an airtight container for up to 5 days.
Categories:
recipe / Dinner / Fast food / Pita dishes / Bakery / Homemade bread / Appetizers / Snacks with sauces / Alton Brown
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