Thin Lavash at Home

Thin lavash at home is the classic Caucasian flatbread, and it is far better made from scratch, since store-bought versions are often too thick, too dry, or prone to breaking when rolled. The method uses a hot-water dough, made with water boiled and then cooled to 80–85 °C, to produce remarkably elastic, soft, paper-thin flatbreads that hold up to any filling. It is endlessly versatile: a shawarma wrap, vegetable rolls, lavash chebureks, a stand-in for bread when you run out, or lavash chips once toasted. In about 50 minutes you get 15 large flatbreads, enough for several meals and freezable for later. Master it once and homemade lavash becomes a kitchen staple worth making every week.

• Time: 50 min
• Servings: 15

Source: recepty.mobi

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