Lavash Flatbread is a traditional Turkish recipe, for a classic soft leavened flatbread often used as wraps. The full recipe is presented here and I hope you enjoy this classic Turkish version of: Lavash Flatbread.
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This is a classic soft, leavened flatbread from Turkey.
Ingredients:
420g plain (all purpose) flour (plus extra for rolling)
1 tsp salt
7g packet instant yeast
230ml water, lukewarm
Method:
Sift together the flour and salt into a large mixing bowl then stir in the yeast. Gradually pour in 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.
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 (about 10 minutes). Alternatively, you can use a stand mixer fitted with a dough hook.
Form the dough into a ball, sprinkle a little flour on the surface and spread all over with your hands. Cover the bowl with a clean kitchen towel then set aside to prove for about an hour, until the dough doubles in volume.
At the end of this time, lightly dust your work surface with flour then turn out the risen dough. Gently knock the dough back by pressing 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 prove for 15 minutes before rolling them out.
Lightly flour your work surface. Take one piece of dough 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.
Set a non-stick frying 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.
