Skillet lavash

Thin, flexible flatbread for wrapping herbs or serving beside dinner. This skillet adaptation does not require a tonir.

This recipe has not been kitchen-tested.

Prep: 50 min · Cook: 15 min · Serves: 4

Ingredients

• 300 g — wheat flour
• 180 ml — water
• 15 ml — olive oil
• 4 g — salt

Method

1. Weigh all ingredients, wash produce and prepare clean equipment before starting. Keep raw meat and eggs separate from ready-to-eat food.
2. Mix the flour, water, oil and salt. Knead 8 minutes until smooth; cover and rest 30 minutes.
3. Divide the dough into 8 pieces and roll very thinly on a lightly floured surface.
4. Cook each flatbread on a hot dry skillet for 45–90 seconds per side. Stack under a clean towel to stay pliable.
5. Serve promptly. Refrigerate leftovers in shallow covered containers at 4°C or below within 2 hours (1 hour above 32°C); use within 3 days. Reheat cooked leftovers to 74°C.

Allergen notes

• Wheat and gluten
• Check all prepared-product labels and shared-equipment cross-contact; this is not an exhaustive allergen guarantee.

Cook’s notes

• Times are estimates; pan size, oven and ingredient temperature change the result. These editorial drafts have not been kitchen-tested.