My Favorite Flatbread for Kebabs - Soft and Leavened Lavash

Lavash is one of my favorite breads because it's so easy to make with just a large pan and staple ingredients. It's great for breakfasts, for quick sandwiches, wraps but most importantly for kebabs.

I've made video for a no yeast, easy version of lavash (link to the video below) and today we are making the leavened version which is soft, chewy, little bit fluffy and absolutely perfect for making a wrap with your favorite kebabs.

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Links to some of the ingredients and equipments I use (Affiliate links*):

Ingredients:
• 300 g flour (00 or any high protein bread flour)
• 200 g water (luke warm)
• 10 g dry yeast
• 1 tsp sugar
• 1 tsp salt

#lavash #flatbread #lavaş

*Disclosure: Some of the links above are affiliate links. This means that, at zero cost to you, I will earn an affiliate commission if you click through the link and finalize a purchase.

[lvh]

No text, no sponsorships, just plain simple recipe and as clear as possible. Thanks a lot! 🙂

[CFG]

I’ve recently discovered how easy it is to make good homemade bread. I swear I make it three or four times a week now. So much better than anything store bought.

[buttersd]

I've made this multiple times now. I've tried other recipes, which were good, but I think this ones the best.
The only thing different I do is reduce the yeast from 3% of the flour weight to 2%, and use cool or ambient teperatere water, to lengthen the time for the fermentation. I cook in a heavy base non-stick pan over medium high, and find that a surface temperature of about 260c is the sweet spot.
I fold each into quarters, and freeze...defrosts on the bench in no time, and put on top of my skewers in the last mintute or so of cooking, to soak up some juice and warm through.. Every bit as good as fresh.
Love it.

[lois]

I love the straightforwardness of your video. No unnecessary words or long introduction. Thanks for sharing! ☺️

[khodayehrangekaman]

I love the way you show everythings
on your video from the weight & the
amount & the time to Prepare them, not like the other they send us to look & look for a simple recipe . Why they do that ? They think they can makes us to watch their video to the end . Thank you & ALMIGHTY be with you ❤ + ***

[eylulunruyas]

Lavaş, baget ve brioche ekmeği olmazsa olmazlar arasında; Lavaş ekmeği tarifinizi bugün denedim ve sonuçtan çok memnun kaldım. Amatörler için bu kolay ve leziz tarifi eklediğiniz için teşekkürler 👍🏻

[epsicron]

I made these the other night for some shawarma, I must say, they were AMAZING. So soft, yet so chewy and just perfect. I can never seem to roll dough into circular shapes, though... However, with some square, some wacky, country looking shapes, they all turned out great. Best home made shawarma I've had. Thank you for this recipe, I'll definitely be coming back again and again.

[ororochi]

just found this channel today while looking for doner wrap recipe. Calm, soothing, and simple and delicious! Thank you very much!

[geezbonesback]

I tried this on the weekend and it came out FANTASTIC. Thanks for the recipe!!!

[guzelmarmara]

The kind of cooking video style that YT needs more of. No loud speeches and time consuming intros, no music, no tattoos no beanies no NY apartments and stuff.

[TheOtherSideOfTheStove]

Great idea using the underside of the wok and using its own heat or spraying them with water to create steam.
Now that kabob inside the flat bread looks amazing!

[halzander]

Great recipe. Mine actually puffed up so much I thought they were gonna explode and I rolled them super thin. We rolled them up with super spicey Cajun chicken. Great idea about when they are cooked covering them in a pan. I have a general purpose silicon lid and it´s better than a glass lid because the pan becomes airtight and the bread keeps amazingly soft. Thanks for the recipe and video.

[andreakari]

Me encanta 💖 es justo la receta que buscaba, el detalle de rociarlo con agua es importante y no lo vi antes. Gracias por dar ese tip 😊
Saludos desde Chile 🇨🇱

[bowbert]

Wow, never ever have I thought of such a simple and effective life-hack of putting freshly baked flat bread into a pot and covering it with a lid to keep steam inside and the bread moist. Thank you!

[Canaris_Kiss]

I came across this video after making something more similar to Na'an. I made up the recipe as I went, but I used yeast, water, butter, yogurt, salt, and, of course, flour. Rolled out half the dough, and cut out portions with a pan lid. Cooked them in a cast-iron skillet with clarified butter, and finished by steaming them covered for 30 seconds off the hot pan. Steaming takes a "Fried Bread" and completely transforms it.

[mihail]

Hello from Greece neighbour. Beautiful lavash technique! We need the Adana kebab recipe too haha. Delicious 💙

[barrycarrigan]

Made this several times now, its so good, thanks.

[RuzicaNikolic-djvs]

THAT IS BEAUTIFUL, THANK YOU SO MUCH ...HELLO FROM CANADA ..

[petercapper]

Hi. Love the recipes. Tried the leavened lavash flatbread. Excellent.

[Lana-pkgo]

I just made these and they turned out perfectly! I have tried many recipes over the years and this one is undoubtedly the best. Thank you so much for sharing.