Cheat’s lavaş

Cheat’s lavaş

By
From
Istanbul
Makes
16
Photographer
Steven Joyce

When short of time, I make this version of lavaş. It’s not quite as tasty, but takes just a few minutes to rustle up. Try and use good-quality flour as it will taste better.

Ingredients

Quantity Ingredient
350ml lukewarm water
500g plain white flour
2 teaspoons salt

Method

  1. Mix the ingredients together to form a fairly sticky dough. On a floured surface and with floured hands, knead the dough for 10 minutes, by which time it will be stretchy, elastic and much less sticky. Put in a bowl, cover with a damp cloth or clingfilm and leave to stand for 20 minutes, then knead again.
  2. Divide into 16 balls and roll out into discs no more than 5 mm thick. Heat a large frying pan over a high heat (don’t add any oil). Cook the lavaş on one side until the dough bubbles and begins to brown, just 1 or 2 minutes, and then flip over. Once the other side has started to brown, remove from the pan and keep warm while cooking the remainder. They should still be floppy enough to fold or roll into a wrap. If you accidentally overcook the lavaş, put in a plastic box with a lid and allow to steam slightly to soften, or mist with water. Before cooking the next lavaş, wipe any specks of flour out of the pan with a sheet of paper towel, as they will burn and stick to the next flatbread you cook. Repeat until all the lavaş are made.
Tags:
Istanbul
Turkey
Turkish
Rebecca
Seal
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