You can drip water on the dried lavash with your fingertips and keep them on top of each other. Don't worry, this is not a problem without a solution. Whether it is whole wheat flour or white flour, the most likely problem you may experience with lavash is overcooking and hardening of the lavash. Whole wheat flour pancakes or whole wheat flour cakes do not have such difficulties in terms of consistency. It is normal for lavash to tear more easily than white flour lavash while rolling.īy the way, this consistency problem in whole wheat flour recipes is valid for kneaded dough. Just know that the dough is harder than normal. But don't be intimidated, it's not impossible. Even in lavash with whole wheat flour, it gets even a little more difficult as the dough is thinly rolled. In the meantime, grease a cast iron skillet and set over medium to medium-high heat. Place on a floured surface and let rest for 20 minutes. Add natural sour cream and stir together with a wooden spoon or spatula. The same goes for lavash with whole wheat flour, of course. To make this soft and pliable flatbread, measure out flour, baking powder and salt and combine in a large mixing bowl. The dough is not elastic, easily kneadable and easily shaped like white flour. But even though it tastes very good, you can tell that a different flour is used even while kneading the dough.
Otherwise, my whole wheat flour pastry recipe is more delicious than many white flour pastries. Don't say "I'm doing everything with whole wheat flour and they turn out great." I'm just generalizing. Unfortunately, this result is not usually as successful as white flour. Whole wheat flour gives different results in terms of color, consistency, flavor and texture in pastries.
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