Lavash bread

Ingredients for 1 servings:

• 100 ml milk, lukewarm
• 100 ml water, lukewarm
• 2 eggs
• 1 packet of fresh yeast
• 1 tbsp sugar
• 1 tsp salt
• 450 g flour

Instructions

Working time approx. 15 minutes; Rest time approx. 1 hour 10 minutes; Cooking/baking time approx. 10 minutes; Total time approx. 1 hour 35 minutes

Basic recipe

First, lightly crumble the fresh yeast and place it in a bowl. Add the lukewarm milk, lukewarm water, and sugar, and stir until the yeast is dissolved. Let it rise for 10 minutes, then add the eggs and stir again. Mix the flour with the salt and add it little by little. Knead until the dough is no longer sticky, adding more flour if necessary. Let the dough rise for an hour. After an hour, the dough can be formed into small balls and rolled out into flatbreads of the desired size, depending on the size of the pan. Roll out all of the dough balls and set them aside, covering them with a damp cloth to prevent them from drying out. Now fry the rolled out dough pieces in a pan over medium heat on both sides. Note: The number of loaves may vary depending on how large or small you want the lavash bread. I always get about 10-15 pieces.