A MUST HAVE for any Eastern Asian or Mediterranean meal!
Learn how to make delicious Armenian kebabs with a perfect side dish – lavash bread! This versatile bread is a staple in Eastern Asian and Mediterranean cuisines. We guide you through the process and share our secret recipe.
Lavash
14.5 oz. All Purpose Flour + extra for rolling
1 t salt
1/2 t sugar
2/3 cups water
1 egg
5 T unsalted butter
1. Melt 2 T of the butter. Add the flour, salt and sugar to a medium sized bowl and whisk to combine.
2. In a small bowl, add the water, egg and 2T melted butter. Whisk to combine.
3. Add the egg-water mixture to the dry ingredients and stir until the dough comes together. If the dough becomes dry, add additional water.
4. Knead the dough in the bowl 5 to 6 times.
5. Remove the dough from the bowl and divide into thirds. Cover with a towel and allow to rest for 30 minutes.
6. Preheat the oven to 375F.
7. Melt the remaining butter.
8. Lightly butter the back of a half sheet pan. Place one of the dough balls on the back of the sheet pan and roll the dough out until it is even and 1/8 inches thick. Gently stretch the edges of the dough slightly over the edges of the sheet pan to anchor the dough in place.
9. Lightly butter the surface of the dough and place into the oven on the middle rack and bake for 10-15 minutes until golden brown. Keep an eye on the dough as all ovens are different. You are looking for a golden brown color. Remove from oven and place on a cooling rack.
10. Repeat with the other 2 dough balls, being sure to use a cooled pan.
11. Break into desired shapes and sizes and serve, or place in an airtight container. It will keep up to 5 days. ENJOY!
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