Soft & Easy Double-Layered Milk Lavash | Quick Pan Flatbread Recipe (No Yeast Required)

Описание: Welcome to Culinary Compass! Today, we're demystifying the art of soft, pliable flatbread with our practical recipe for Double-Layered Milk Lavash. This quick bread requires no yeast, uses simple ingredients, and is cooked entirely on a hot pan, making it an essential, quick addition to any meal.

Mastering homemade bread often comes down to technique. We walk you through professional cooking techniques, emphasizing why proper kneading (3-4 minutes on the counter!) and crucial temperature control during cooking are paramount. The secret to soft lavash lies in using medium heat on a hot pan to ensure the flatbread achieves that perfect puff and the layers cook through without becoming stiff or tough. This focus on Food Science ensures a superior texture.

While some recipes call for stacking many layers, we demonstrate why the double-layer method—separated by a brush of liquid oil—is the optimal method. This technique guarantees the center is always cooked perfectly, avoiding the raw dough risk associated with thicker, quintuple or sextuple layers.

If you are interested in Culinary Education and want a fast, nutritious bread alternative, this recipe is for you. Don't forget to like this video and subscribe to the Culinary Compass channel for more gourmet recipes! If you have any questions about the kneading process or heat settings, drop a comment below.

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*Double-Layered Milk Lavash Recipe*

*Ingredients:*

2 cups Warm Milk
1 teaspoon Salt
Approx. 4 cups All-Purpose Flour (quantity may vary by brand)
Liquid Oil (for layering)

*Instructions:*

1. In a large bowl, combine the warm milk and salt. Mix well.
2. Gradually add the flour while stirring. Once the dough thickens, remove the spoon and continue kneading by hand.
3. For a soft result, knead the dough thoroughly, finishing with 3-4 minutes of vigorous kneading on a lightly floured counter.
4. Divide the dough into two sections, shape into a cylinder, and cut into 16 (for a large pan) to 20 (for a smaller pan) equal pieces.
5. Roll each piece into a small ball, using minimal flour, and then roll each ball out to the size of a teacup saucer.
6. Brush half of the small dough circles with liquid oil. Stack them in pairs (double layers), placing an unbrushed piece on top of the oil-brushed piece.
7. Take the double-layered dough and roll it out with a rolling pin (or wooden dowel) until it reaches the desired thickness and pan size.
8. Cook the lavash on a very hot pan over medium heat, turning frequently. Ensure the flatbread puffs up, indicating thorough cooking. Do not cook on low or consistently high heat, as this will result in a tough texture.
9. Serve immediately or stack to keep them soft and pliable.