A versatile Middle Eastern style flatbread that can be used as a wrap, with dips, soups and more.
Ingredients
1 1/2 cup
Bread flour, wheat
(plus more for dusting)
1 tsp
Instant dry yeast, Fleischmann's
1 tsp
Kosher salt
2/3 cup
Water
(warm)
2/3 cup
Whole Milk
(lukewarm)
1 tsp
Honey
1 tbsp
Extra virgin olive oil
(for oiling your hands and the bowl)
Instructions
Mix the dough: In a large mixing bowl, combine the flour, yeast, and salt. Start stirring with a wooden spoon while slowly adding the water, milk, and honey. Keep mixing until it starts to come together.
Knead the dough: Once it gets too thick to stir, transfer the dough to a clean, lightly floured surface. Lightly oil your hands with about 1/2 teaspoon of olive oil and gently knead the dough for about 3 minutes until it comes together. The dough will be sticky.
Let it rise: Wipe out or rinse the bowl, then dry it well. Lightly oil the bottom and sides with about 1 teaspoon of olive oil. Place the dough back in the bowl and rub about 1/2 teaspoon of oil over the top. Cover the bowl with a clean kitchen towel and leave it in a warm spot for around 45 minutes to rise.
Divide the dough: Once the dough has risen, use oiled fingers to gently punch it down. Divide it into 12 equal pieces (each should be about 1 1/2 ounces). Roll each piece into a small ball.
Prep for cooking: Place the dough balls on a floured surface and cover them with a clean cloth while you roll and cook them one at a time.
Roll it out: Take one dough ball and place it on a floured surface. Dust the top with a little flour, flatten it with your hands, then use a rolling pin to roll it out into a thin circle about 8 inches wide. Try to get it as thin as you can.
Cook the lavash: Heat a large non-stick skillet over medium heat. Carefully lay the rolled-out dough in the pan and cook for 30–40 seconds, until bubbles form and the bottom has golden spots. Flip it and cook the other side for another 30–40 seconds.
Finish and repeat:Transfer each cooked lavash to a tray and cover with a clean towel to keep it soft. Continue until all the dough is cooked. Serve warm or store them for later (see storage tips).
Notes:
Storage: Layer between parchment paper and place in ziploc bag. Store at room temperature for up to 4 days or freeze for up to 1 month. Reheat frozen Lavash on low heat in the oven.
