Lavash balloons because the moisture inside turns to steam under sudden heat and pushes the two layers apart. For that the pan has to be very hot and the dough very thin. Thick dough or a lukewarm pan prevents it.
Ingredients
For the dough
Method
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Prove the yeast
Mix the warm water and yeast and leave for 10 minutes.
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Knead
Add the flour, salt and olive oil and knead for 10 minutes.
-
Prove
Cover and leave for 45 minutes.
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Divide
Divide the dough into 8 pieces and keep them covered.
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Roll
Roll each piece out to the thickness of paper.
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Heat the pan
Heat a non-stick pan thoroughly with no oil.
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Cook
Lay the lavash in the pan; after 40 seconds it starts to puff. Turn it and cook for another 40 seconds.
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Stack them
Stack the cooked ones and cover with a cloth; the steam keeps them all soft.
Tips
- Put no oil in the pan; in an oiled pan the lavash browns instead of puffing.
- If it will not puff, either the pan is not hot enough or the dough is too thick.
- Keep the cooked ones under the cloth, as lavash left in the air dries within minutes.
Nutrition
165
kcal
5 g
Protein
2 g
Fat
33 g
Carbs
1 g
Sugar
1 g
Fibre
Values are per serving and approximate.