Armenian lavash in a frying pan
4 servings
60 minutes
Armenian lavash on a skillet is the embodiment of traditional Armenian baking infused with the spirit of age-old culinary traditions. This thin, airy bread made without yeast is characterized by simplicity and elegance. Lavash has a soft, elastic texture and a delicate flavor with subtle milky notes. It perfectly complements meat dishes, fresh vegetables, cheeses, and sauces. In Armenia, lavash is considered a symbol of hospitality and prosperity; it is used to make rolls, snacks, and even festive dishes. The flatbreads are cooked on a dry hot skillet until they acquire appetizing golden spots. This versatile bread can be enjoyed fresh or slightly dried out into a crispy snack. Easy to prepare, it brings a sense of homey comfort and warmth.
1
Mix flour, salt, and baking soda.
- Wheat flour: 2 glasss
- Salt: pinch
- Baking soda: pinch
2
Add water with milk. The dough should be soft but not liquid, so it can be molded.
- Water: 250 ml
- Milk: 250 ml
3
Add butter and knead the dough well.
- Vegetable oil: 1 teaspoon
4
Cover the dough and set aside for thirty minutes.
5
Divide the dough into balls the size of a half fist.
6
We roll out thin flatbreads from balls using a rolling pin and fry them in a dry pan.
