Lavash dough

Step-by-step preparation

Cooking time: 1 hr 10 mins

1. STEP 1

   

   How to knead lavash dough at home? Prepare the necessary ingredients. Sift the flour. This way she will be saturated with oxygen. This will make the dough softer and more airy. Heat the water to 35-38 degrees. It should be warm, but not hot, otherwise the yeast in it will die. Add yeast and sugar to warm water and mix thoroughly. Instead of water, you can use potato broth or milk and water, mixed in equal proportions.

2. STEP 2

   

   Add salt, stir a little until it dissolves, and then add some of the sifted flour and stir until smooth. I poured in about half of the prepared flour and after the initial stage of kneading, the dough came out like pancakes. You may need a little more or a little less flour than the specified amount, depending on the source products, as well as the properties of the flour. You can read more about this in the article about flour, link at the end of the recipe.

3. STEP 3

   

   Next, add the rest of the flour and continue kneading the dough with a spoon until it begins to come together. Place the dough on the table, pour refined vegetable oil on it and continue kneading with your hands. You can also add a few drops of oil to the table and lubricate your hands with it.

4. STEP 4

   

   Knead the dough for several minutes until elastic. The dough turns out soft and elastic, pleasant to work with. Form the dough into a ball.

5. STEP 5

   

   Place the dough in a lightly oiled bowl, cover with cling film and leave in a warm, draft-free place to rise for 1 hour.

6. STEP 6

   

   When the dough has risen well and increased in volume, punch it down, divide into 4 parts and bake thick pita bread in the oven. Do not allow the dough to sit too long, as it will become acidic and the baked goods will not taste good. The risen dough becomes fluffy and airy - the lavash from it will turn out very soft and fluffy.

Comments on the recipe

Fairy

06.08.2023

4.8

And here is the Armenian lavash itself.

Olga

06.08.2023

4.7

The dough for lavash at home successfully rose after 1 hour, I also left it to proof for about 15 minutes, it rose again and rose again in the oven. The result was a wonderful lavash, so soft, fluffy, tender and very tasty. Lavash can even be served for breakfast, just with butter, it is so tender.