Boiling-water lavash
Ultra-flexible lavash made with a hot-water dough, cooked in under two minutes and steamed under cover to stay soft.
Prep25 min
Cook20 min
Rest45 min
Servings12
Adapted from Fast & Easy Recipes
Ingredients
Written for a 28 cm pan
Units
Temperature
Servings
- 350 g plain flour rounded
- 5 g fine salt rounded
- 30 ml neutral oil rounded
- 200 ml boiling water rounded
- 60 ml hot water, for brushing rounded
Dietary labels are a guide, not a guarantee. If you have an allergy, read the ingredients yourself.
Method
- Mix flour and salt. Add the oil and boiling water and stir with a spoon until cool enough to handle.
- Knead for 2 minutes until soft and elastic. Cover and rest for 15 minutes.
- Shape into a log, divide into twelve balls, and keep covered.
- Roll each ball paper-thin to fit a 28 cm skillet. Cook one at a time in a dry skillet over medium heat, about 40 seconds a side, until the surface dries, small blisters lift, and a few pale brown freckles appear. Never take one past 2 minutes in total. Twelve breads take about 20 minutes.
- Brush both sides of each cooked bread lightly with hot water, paying particular attention to the edges. Stack and cover tightly for 30 minutes so the breads steam and soften.
Notes
- Overcooking makes lavash crack, so remove it while still pale and pliable.
- Roll the next bread while the previous one cooks.
- Store airtight for 3 days or freeze with parchment between rounds.
Sources consulted
Good with
- İmam bayıldı: Turkish stuffed aubergines
- Moudjendra: Cypriot lentils, rice, and caramelised onions
- Sheftaliés: Cypriot parsley and onion sausages
Sources consulted
Metric quantities and home-kitchen instructions normalized from the video description and demonstrated method.
From Christoph Mayer