What’s the one thing every kebab needs? Lavash. This soft, puffy flatbread is a staple from Türkiye to Armenia and beyond, and with my lavash bread recipe you can make it right at home. Using just a few pantry staples and a skillet, you’ll have warm, pillowy lavash for kebabs, wraps, and dips that tastes just as good as the ones from your favorite restaurant.
→ Recipes Mentioned in the Video:
Lavash: https://foolproofliving.com/lavash-bread-recipe/
Adana kebab: https://foolproofliving.com/adana-kebab/
Pita Bread: https://foolproofliving.com/homemade-pita-bread-recipe/
#lavash #lavashbread
🗝️ Key Moments:
00:00 Intro
00:42 Timeline for making Lavash
01:28 Bloom the yeast
02:12 Make the lavash dough
02:32 Rising and rolling lavash
03:41 Cooking lavash on the stove top
05:27 Helpful tips
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If you watched my recent
Adana Kebab video, you already know we’re talking bold flavors,
juicy meat, and serious grill marks. But what truly completes that experience? The thing you wrap it all in, serve it on, or used to soak up
every last bit of flavor is lavash bread. And here’s the good news it’s easier
to make it at home than you think. Lavash is a soft, puffy flatbread
that’s used all across the region,
from Türkiye to Armenia, Iran to Syria. And while each country has their own
version, one thing stays the same. It is the flatbread
you want next to your kebab. Today I will show you how to make it step
by step, using simple ingredients and a pan you already own. So let’s get started. Before we start making the dough, I want
to quickly walk you through the timeline. Because if you’re anything like me,
knowing how much time to set aside makes all the difference. This is especially true
when I’m serving the wash with kabobs. You want everything warm and ready
at the same time, right? like most flatbreads, lavash is truly
at its best when it’s fresh off the pan. Soft, warm,
and ready to wrap around that smoky Adana Kebab. Here’s how the timing breaks down. if you’re planning to serve dinner at seven,
I recommend starting the dough around 5:30. You’ll have plenty of time for each step,
and your lavash will be warm and ready to serve. And before you ask, you can totally do
other things during the resting phases. It’s just the rolling and cooking at
the end that requires your full attention. We’ll start with the yeast into a measuring cup at three quarters
cup of warm water. You’re looking for a temperature around
110 Fahrenheit degrees. Too hot, it can kill the yeast to cold. It won’t activate properly to that at one
teaspoon of honey or granulated sugar, if that’s what you have, and stir
well to make sure it is fully dissolved. Next add one and a half a teaspoon
of instant yeast which is about five grams. Stir it in and let it rest
for about five minutes. You’ll know it’s ready
when you see a thick, foamy layer on top. That’s your yeast coming to life. Now, in the same measuring cup, we’ll add a quarter cup of olive oil
and half a cup of whole milk. We’ll give that a good stir and set it aside,
because we’ll come back to it in a minute. Next, we’ll combine three
and a quarter cups of all purpose flour. One and a quarter teaspoons of kosher
salt in a large mixing bowl. We’ll pour in the yeast mixture
we set aside and start mixing. At first we’ll just work it until all the flour is incorporated
and no dry spots remain. And then we’ll bring it together
into a rough bowl. We’ll need this for about five minutes,
or until it feels soft and very sticky,
which is exactly what we want. Once it’s needed, we’ll cover the bowl
with a kitchen towel and let it rest in a warm spot
for about 20 minutes. The dough will pop up slightly,
just enough to let us know that is relaxed and ready for the next step. Now that the dough has rested,
we’ll transfer it onto a lightly floured surface. We’ll need the dough by pressing it
forward with the heel of our hand, folding it back over
and giving it a 45 degree turn. We’ll repeat that motion. Press fold. Turn for about five minutes or
until the dough feels smooth and elastic. If it is sticking too much,
you can sprinkle a little more flour, one tablespoon at a time,
or just until it becomes easier to handle. Once it’s nice and smooth, we’ll shape
the dough into a log and divide it into ten equal pieces. Then we’ll roll each piece
into a bowl, dust from lightly with flour
and place them on a plate or a tray. We’ll loosely cover them with a kitchen
towel and let them rest for 20 minutes. That last quick rest helps relax the dough, making it
much easier to roll out later on. When we are ready to cook,
we’ll heat a large 12 inch nonstick skillet
over high heat for about five minutes. If you’re wondering, yes, you can
absolutely use a cast iron skillet here. Both work great. Either way, the key is to get the pan
really hot so the dough doesn’t stick. To test, just flick
a few drops of water onto the surface. If they sizzle and disappear
right away, it’s good to go. While the pan heats up, we’ll roll out
one dough ball into a ten inch circle using a rolling pin
and a little extra flour as needed. I’ll be honest. This is where it gets a bit tricky, because getting that perfect
circle is not easy. But that’s not the goal here. Just do your best to keep it
even and make sure it’s not bigger than your pan
so it fits comfortably as it cooks. Once it’s rolled out, we’ll carefully
transfer it to the hot skillet. As soon as it hits the surface,
you’ll see bubbles start to form. We’ll cook it for about 10 to 15 seconds, then flip, cook for another 10
to 15 seconds and flip again. We’ll keep flipping,
usually 3 to 4 times total until the lavash is fully cooked, and it has those
signature golden brown spots. soon as it’s done,
we want to keep it warm. If you have a tortilla warmer or a basket,
line it with a clean kitchen towel and place the freshly cooked
lavash inside. Each time a new one cooks
will add it right into the basket, wrapping them up
so they stay soft and warm. From here
it’s just the rhythm roll, cook, and wrap. I usually do this part myself,
but if you’ve got someone nearby to help, it gets a lot easier. One person can roll
while the other one can cook. And if you really want to speed things up, you can keep two skillets
going at the same time. Then all you have to do
is assemble your kabobs and enjoy. Walter. Still warm. And there you have it. Puffy pan cooked lavash. You can make right at home. Whether you’re serving it
with Adana kebab like we just did in our last video, or using it for wraps,
dips, or even homemade chips, this is one flatbread
that always delivers. If you haven’t seen the Adana kebab recipe yet, I’ll link it below
so you can make the full spread. Also, if you’re into these kinds
of Mediterranean Middle Eastern bread recipes, be sure to check out my pita
bread video as well. It’s yet another bread that looks fancy,
but easy to make. As always, if you give this recipe a try,
be sure to tag me on Instagram so I can see your creations. Thank you so much for watching! I will see you in my next video.
Dining and Cooking