Secret to Softest Flatbread: Homemade Yeasted Lavash Recipe (Thick & Thin Techniques) | Culinary Com

Описание: Tired of tough, dry flatbread? This video reveals the professional secrets to making unbelievably soft, puffy yeasted flatbread, often known as Lavash or balloon bread. We guide you through the process of creating a perfect, sticky soft dough, emphasizing essential kneading and proofing techniques.

Learn how to master the perfect consistency, whether you prefer a thick, balloon-like flatbread ideal for dipping and breakfast, or a thin flatbread perfect for wraps and savory fillings. We also share a crucial 'softness' tip: collecting the finished flatbreads between kitchen towels immediately after cooking on a hot pan (a key Professional Cooking Technique).

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Yeasted Flatbread (Lavash) Recipe

*INGREDIENTS:*

1/2 package Fresh Yeast
1 teaspoon Granulated Sugar
1 cup Warm Water
Approx. 2 tablespoons Olive Oil (or vegetable oil)
Approx. 3.5 cups All-Purpose Flour (Note: Varies by brand)
1 teaspoon Salt

*INSTRUCTIONS SUMMARY:*

1. Dissolve yeast and sugar in warm water. Add olive oil.
2. Mix salt with flour, then gradually incorporate into the wet mixture until a very soft, sticky dough forms.
3. Knead thoroughly (3-4 minutes on the counter).
4. Cover and proof at room temperature for about 1 hour until doubled in size.
5. Punch down the dough, divide into 10 equal balls, and let rest covered for 15 minutes.
6. Roll out dough to desired thickness (thick for puffy bread, thin for wraps).
7. Cook on a pre-heated, hot pan over high heat, flipping frequently until balloon-like bubbles form and the bread is cooked.
8. Store cooked flatbreads between kitchen towels to maintain softness.