Potato and Kashar Cheese Lavash

Ingredients

• 4 Potatoes (Medium-sized; boil and mash.)
• 200 g Kashar cheese (Grated.)
• Parsley (A handful.)
• 1 tsp Salt
• 1 tsp Black pepper
• 1 tsp Red pepper flakes
• 1 tsp Yeast (Type of yeast not specified.)
• 2.5 cup Flour (Add gradually; up to 3 cups may be used if necessary. The dough should be slightly sticky; flour will also be used when shaping and rolling out the dough portions.)
• Butter (For brushing the top and bottom; quantity not specified.)

Steps

1. 1

   Boil the potatoes, mash them thoroughly, and leave them to cool completely.

2. 2

   Add the grated Kashar cheese, parsley, yeast, salt, black pepper, and red pepper flakes to the cooled mashed potatoes.

3. 3

   Gradually add the flour and knead until you have a soft, slightly sticky dough that comes together easily. Depending on the consistency, use between 2.5 and 3 cups of flour.

4. 4

   Divide the dough into equal-sized portions. Dust with flour and roll them out with a rolling pin, keeping them from becoming too thin.

5. 5

   Heat a pan and place the rolled-out dough in it.

6. 6

   Brush the top and bottom of the lavash with butter and cook on both sides. It is expected to puff up like a balloon as it cooks.

7. 7

   Serve the soft, fluffy, fragrant lavash. If desired, make wraps with greens and eggs and serve with tea.

Notes

The source does not specify exact boiling or cooking times, the type of pan, or the heat level. The amount of butter is also not provided; use as needed.

Nutrition per serving

• breakfast
• snack
• pan-cooked
• cheesy
• potato
• tea time
• Turkish cuisine
• vegetarian