Lavash in a frying pan
9 servings
20 minutes
Lavash on a skillet is a simple yet incredibly tasty flatbread with deep roots in Caucasian cuisine. This traditional bread is thin and elastic and often accompanies meat and vegetable dishes, serves as a base for shawarma or is served with sauces. Lavash is made from a minimal set of ingredients: water, flour, and salt, but the result impresses with its versatility. Cooked on a dry skillet, it develops appetizing golden spots; for softness, it is moistened with water and covered with a towel. Its tender, slightly crispy taste perfectly complements aromatic fillings and spicy sauces. Lavash is not just bread; it symbolizes home comfort, traditions, and hospitality that unites generations at the table.
1
Dissolve 0.5 teaspoons of salt in 250 ml of warm water.
- Salt: 0.5 teaspoon
- Water: 250 ml
2
Add flour and knead the dough (the amount of flour is to taste, as much as the dough needs).
- Wheat flour: 400 g
3
Knead the dough well and roll it into a sausage shape.
4
We cut the sausage into small pieces.
5
Roll each piece into the future lavash. Roll very thin!
6
We place the lavash on a DRY pan.
7
As soon as the lavash starts to brown - we flip it.
8
To make the lavash soft, we moisten its edges with regular water using a spray bottle and cover it with a towel.
- Water: 250 ml
