Lavash Recipe

It is very simple to make lavash, one of the auxiliary foods that best complement home made meats and kebabs! As well as the taste in restaurants and restaurants. Bon Appetit!

Ingredients:

For 4 people

🕐 Preparation: 50 min. 🕐 Cooking: 15 min.

Flour	5.5	Cup
Dry Yeast	1	Tsp (large)
Yogurt	1	Cup
Granulated Sugar	1	Tsp (large)
Salt	1.5	Tsp
Olive Oil	1/2	Half Cup
Water	2	Cup

Instructions:

Put yogurt, yeast, sugar, olive oil and salt in a deep mixing bowl. Add lukewarm water.
Slowly add the flour to your mixture by sieve and mix. Mix and knead until it reaches a homogeneous consistency.
Cover it with cling film for fermentation and let it rest for about 30-35 minutes at room temperature. Knead the fermented dough once and take the excess gas.
When your dough is fermented, break off pieces the size of your palm and make meringues. Open the meringues to the size of a serving plate on a lightly floured counter. You can use a rolling pin or rolling pin.
Your dough does not need to be too thin, it should be thicker than pastry or ravioli dough.
Take a non-stick pan and lightly oil it, wipe off excess oil with a paper towel. Take the rolled phyllo in the pan and start cooking one by one on low heat.
When the top of the lavash phyllo starts to tear up, turn it upside down and cook it back and forth in a controlled manner. Bon Appetit!

Pastry

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