Milk Lavash Recipe
Thousands of people have tried my classic lavash recipe that I shared years ago, and many people decided not to buy store bought lavash again after their first try. I agree with this decision when I remember that irritating smell of store bought lavash. I'm not even saying how they are thick and rubbery.
Homemade lavash, on the other hand, is thin, easily bitten, and smells like bread. It is also very easy to make. Milk lavash, on the other hand, is thinner than the classic homemade lavash and it is prepared in a shorter time because the two leaves are cooked together. It's great to be prepared in a short time, of course, but to be honest I don't like its thinness very much. For example, when I make a chickpeas wrap, I want to taste as much bread as the chickpea taste, but this lavash is so thin that a satisfying bread taste is not felt.
On the other hand, if you are on a diet or want to consume as little bread as possible, a thin lavash can open a whole new door for you. You can prepare low-calorie wraps that will fill you spiritually as well. You can turn a dinner of kofte and salad into a delicious meatball wrap as if you are not on a diet.
Milk lavash can also be overcooked and crunchy in places, just like the classic lavash. It will be enough to wet the crunchy areas with water to soften them. The edges of the lavash can be crooked when rolling them, if you want them to be one size, you can cut them with a mold after cooking and separating them. Do not throw away the edges. You can cut them into small pieces and roast them in a pan and turn them into thin croutons that you can consume with soups.
- 1 cup of warm milk,
- 2.5 cups flour,
- 1/2 teaspoon of salt,
- 3-4 tablespoons of olive oil.
- Mix the milk and salt in a deep bowl,
- Add the flour little by little and knead until you get a dough that does not stick to the hand,
- Take the dough on the counter and fold and knead for a few more minutes,
- Take the dough back into the bowl, cover and rest for 10 min.,
- Divide the dough into 24 parts and roll them,
- Roll out each piece to 5 cm diameter with a roller pin,
- Grease half of the pieces with plenty of olive oil and place the remaining pieces on the oiled pieces (combine two pieces of dough with olive oil between them),
- Cover them and rest for 5 min.,
- Without separating the dough pieces from each other, roll out with a roller pin on a floured counter, with a diameter of about 28 cm,
- Heat a 28 cm non-stick pan over medium heat,
- Cook the lavas leaves one after the other in high heat in both sides and place them in a ziplock or a pot with a lid,
- Once the lavas leaves are cold enough to be touched easily with the hand, gently pull the pieces apart.