How to make
The tea cup with which you need to measure the amount of products is 8.5 fl oz (250 ml).
Mix the two types of flour in a bowl and add the sunflower oil (or olive oil) and Himalayan salt to them. Mix and gradually pour water little by little (if desired, it could be warm). Knead a soft, non-sticky dough, which is not dry at the same time.
Divide it into 6 equal balls, which can be left to rest for a while, covered with a cloth, but it is not necessary.
Sprinkle a little flour on the counter, so that the dough does not stick and roll out the balls into thin round crusts (about 8″ - 20 cm in size – no less). While rolling out the first one, heat a pan with a non-stick coating.
As soon as it heats up, carefully put the first fine crust to bake and in the meantime roll out the second.
The bread rises and bakes quickly, so be careful not to burn it. As soon as dark brown circles appear on the bottom side - turn it over to bake on the top side. It's ready in no time, so continue with the others, by placing each finished baked one in a covered container, at the bottom of the pile, so that they soften.
If desired, you can spread the warm flat bread with sunflower oil, olive oil or butter, but this can affect how long they wil be good for. If you want the bread to be crunchy, leave it to cool and dry without covering it.
Very easy and delicious Armenian Thin Lavash Bread - wonderful crunchy bread, which can be used in many different types of recipes - falafel sandwiches, mini pizzas, filo pastry pies and other interesting ideas.
Wonderfully delicious!
