Soft Turkish Lavash Flatbread Recipe (Stovetop)

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.

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.

Cover the bowl and let the dough rise in a warm spot for 40–45 minutes, until it noticeably puffs up.

Portion the dough into about 50 small dough balls. A short 5-minute rest on the counter helps them roll out more easily.

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.

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.