Soft Turkish Lavash Flatbread Recipe (Stovetop)
A soft lavash flatbread recipe made with warm milk and water, kneaded into a tender yeast dough, rested briefly, then rolled and cooked on a hot pan or griddle. This version keeps the malzemeleri simple and explains nasıl yapılır clearly; you can also freeze the cooked breads and reheat as needed.
Ingredients
For the dough
Step-by-Step Method
Wake up the yeast
In a large bowl, combine warm milk, warm water, sugar, and dry yeast. Stir well until dissolved; let it sit briefly if you want to see it foam.
Mix and knead
Add the eggs, oil, and salt. Start adding flour little by little and knead until you get a very soft dough that no longer sticks to your hands.
Let it rise
Cover the bowl and let the dough rise in a warm spot for 40–45 minutes, until it noticeably puffs up.
Divide into balls
Portion the dough into about 50 small dough balls. A short 5-minute rest on the counter helps them roll out more easily.
Roll out and cook
Roll each ball to about the size of a dinner plate. Cook on a hot griddle or skillet, flipping both sides; once bubbles appear, turn it so it doesn’t dry out.
Keep soft, then store
Stack the cooked lavash and cover with a clean towel to keep them soft. Once fully cool, bag and freeze; thaw at room temp and warm briefly before serving.