Soft and thin lavash in a pan. For kebabs and shawarma
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Lavash is a traditional thin and soft flatbread that is a staple of Middle Eastern cuisine. It is made from a simple mixture of flour, water, salt and yeast and can be used for a variety of purposes, from wrapping juicy shawarma, falafel or kebabs to scooping up sauces, baking cheese in it and so on.
Combine the flour with salt, sugar and dry yeast and mix.Pour half of the water into the mixture and knead the dough. Pour in the remaining water and olive oil. Stir until smooth.
Sprinkle flour on a work surface, place the dough and knead for 5-7 minutes. Gather the dough into a ball, transfer to a bowl, cover with clingfilm or a damp towel and place in a warm place for 15-20 minutes.
Divide the dough into 6-8 pieces, roll each into a ball and set aside, covered with cling film or a damp towel.
Roll the balls of dough into a round cake about 3 mm thick. Stack on top of each other, sprinkle with flour on both sides and tuck under a towel/film.
Fry the flatbreads in a well heated, dry frying pan for about 20-30 seconds on each side. Heat the pan over medium heat.
Stack the finished pita bread in a pan and cover with a lid.