Boiling-water lavash
Units
Temperature
Servings
Ingredients
- 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
Method
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.