AMAZINGLY Soft Lavash Bread Recipe (Stays Fresh for Days!) | No Oven Flatbread Technique

Welcome to Culinary Compass! Today, we are mastering the art of making incredibly soft lavash bread—the perfect accompaniment for wraps, kebabs, or just eating plain. Forget tough, dry flatbreads; this recipe utilizes a special blend of milk and heavy cream to ensure your dough turns out 'soft as cotton,' resulting in lavash that stays pliable and fresh for days.

We dive deep into the professional cooking technique of quick pan-cooking (even in pairs!) to lock in moisture using steam, guaranteeing a perfectly cooked interior without any raw doughiness. This is a must-try for anyone looking to elevate their homemade baking skills. We walk you through expert kneading methods, proper resting times, and the quick pan-cooking process using common kitchen equipment. Remember the crucial tip: stacking the hot lavash inside a thick cloth and plastic bag creates steam, making them unbelievably tender.

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Full Lavash Bread Recipe:
(Note: Tea glass measures 100ml; Water glass measures 200ml)

Ingredients:
4.5 cups All-Purpose Flour
1 teaspoon Salt
2 cups Lukewarm Milk (or 1 cup lukewarm water + 1 cup lukewarm milk)
1/2 tea glass Heavy Cream
Vegetable Oil (for dough and pan brushing)

Instructions Summary:
1. Combine flour and salt. Create a well and add lukewarm milk, heavy cream, and vegetable oil.
2. Knead the dough until smooth and soft (like cotton).
3. Divide the dough into 10 equal balls and let them rest, covered, for 15 minutes.
4. Roll out the balls to the size of your pan (we used a 16-inch pan).
5. OPTIONAL: For efficiency, brush vegetable oil on one dough sheet and stack a second sheet on top, rolling them out together slightly to fuse the edges.
6. Heat your pan thoroughly (medium-high heat).
7. Brush the hot pan lightly with vegetable oil.
8. Cook the lavash quickly, turning frequently, until light spots appear and it slightly puffs up (if cooked in pairs, the steam cooks the interior perfectly).
9. Stack the cooked lavash immediately inside a thick tablecloth and cover with a plastic bag to steam and maintain maximum softness.
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