Lavash
The beliefLavash is assumed to need a tandır or a special oven, and a home version is expected to come out as a tortilla.
The truthLavash is bread dough rolled thin and cooked very fast. All it needs is a very hot surface and less than a minute.
How to make it
What you need
- 500 g flour
- 300 ml warm water
- 7 g dried yeast
- 10 g salt
- 1 tablespoon of olive oil
How the engine read this list (5 lines)
| 500 g | Flour | flour |
| 300 g | Warm water | water |
| 7 g | Dried yeast | yeast |
| 10 g | Salt | salt |
| 14 g | Olive oil | olive-oil |
An empty weight means that line could not be turned into grams — either the amount is open ("to taste") or the ingredient has no record here. Neither enters the sum as zero; they do not enter it at all.
Mix the flour, salt and yeast, add the water and oil and knead for eight minutes. The dough should be soft and slightly tacky.
Cover it and leave it an hour at room temperature, until it has doubled.
Divide it into eight, roll each into a ball and rest them another fifteen minutes. This wait is what makes the rolling possible.
Roll each piece to two millimetres, as thin as it will go. Dust with flour, but not too much: excess flour burns on the pan.
Heat a cast-iron pan or a griddle empty over a high flame for five minutes. A drop of water should vanish on contact.
Cook each sheet for 30–40 seconds, until it puffs and brown spots appear, then turn it and give it twenty seconds more.
Stack them as they come off, between clean cloths: their own steam keeps them soft.
The others that work the same way
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Erişte noodles
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