Yeast-free lavash with greens
8 servings
60 minutes
Yeast-free lavash with herbs is a thin, aromatic bread rooted in ancient traditions of Eastern and European cuisine. Its simplicity and naturalness make it a versatile addition to any dish. Soft inside and slightly crispy outside, it has a light herbal aroma due to the addition of dried dill and black pepper. This lavash pairs perfectly with cheeses, sauces, and hot meat dishes, and can also serve as a base for various snacks and rolls. The yeast-free preparation makes it lower in calories and easier to digest, while the crispy bubbles that form during frying add textural richness. It’s a great option for those who appreciate homemade baked goods and want to enjoy natural flavors without unnecessary additives.
1
Sift flour into a bowl, add salt, pepper, dill and pour in room temperature water. Knead the dough first with a spoon and then by hand until it is elastic. Wrap it in plastic wrap and refrigerate for 30 minutes for better elasticity.
- Wheat flour: 300 g
- Water: 160 ml
- Salt: to taste
- Ground black pepper: 1 teaspoon
- Dried dill: 3 tablespoons
2
Take out the dough, roll it into a sausage, and divide it into balls. Roll out the lavash to a thickness of 1-2 mm, sprinkling flour on the table. Place a plate on each sheet and cut out even circles. Lay them on parchment paper to prevent sticking.
- Wheat flour: 300 g
3
Fry in a dry pan until puffed 'bubbles' form on each side.
