Soft, thin, and wonderfully flexible, these homemade tortillas — or lavash — are far better than anything store-bought. With just flour, boiling water, oil, and salt, you can roll out delicate flatbreads that puff and blister in a dry skillet. They are perfect for wraps, dipping, and tearing alongside your favorite meals.
Ingredients
- 200 ml (3/4 cup + 1 tbsp) boiling water
- 2 tbsp vegetable oil
- 1 tsp (scant) salt
- 350 g (2 3/4 cups) flour
Instructions
- Add the salt, oil, and flour to the boiling water. Mix first with a spoon, then knead by hand.
- Rest the dough in a bag for 20 minutes. Divide into 8 pieces.
- Roll each very thin and cook on a dry skillet on both sides.
- Important: to keep the lavash soft, mist with water or cover with a damp cloth until completely cool.
Tips
Roll the dough as thin as you possibly can, as thicker lavash turns stiff instead of soft and pliable. Once cooked, these flatbreads are wonderful wrapped around this chicken salad with grapes and walnuts or this carrot and cucumber sesame salad. For more flatbread guidance, see Serious Eats.
Keep the skillet dry and medium-hot, and do not walk away, as each side cooks in a minute or two. Store cooled lavash in a sealed bag so it stays soft for days.
Nutrition
Nutrition per 100 g: 49 kcal, protein 1 g, fat 2 g, carbs 9 g.