Whole Wheat Lavash Recipe

Whole wheat flour gives different results in terms of color, consistency, flavor and texture in pastries. Unfortunately, this result is not usually as successful as white flour. There are certainly exceptions to this. Don't say "I'm doing everything with whole wheat flour and they turn out great." I'm just generalizing.

Otherwise, my whole wheat flour pastry recipe is more delicious than many white flour pastries. But even though it tastes very good, you can tell that a different flour is used even while kneading the dough. The dough is not elastic, easily kneadable and easily shaped like white flour.

The same goes for lavash with whole wheat flour, of course. Even in lavash with whole wheat flour, it gets even a little more difficult as the dough is thinly rolled. But don't be intimidated, it's not impossible. Just know that the dough is harder than normal. It is normal for lavash to tear more easily than white flour lavash while rolling.

By the way, this consistency problem in whole wheat flour recipes is valid for kneaded dough. Whole wheat flour pancakes or whole wheat flour cakes do not have such difficulties in terms of consistency.

Whether it is whole wheat flour or white flour, the most likely problem you may experience with lavash is overcooking and hardening of the lavash. Don't worry, this is not a problem without a solution. You can drip water on the dried lavash with your fingertips and keep them on top of each other. They will be soft in no time.

Enjoy the recipe...

Enjoy your meal...