Lavash (Armenian Flatbread)
Make this easy lavash recipe for a slightly leavened, Armenian flatbread with a soft, pliable texture and rustic, Old World flavor.
- 240 ml lukewarm water (1 cup)
- 1 tbsp vegetable oil
- 2 tsp kosher salt
- 440 g all-purpose flour, plus more for dusting (3 cups plus 2 Tbsp)
Using a rubber spatula, mix together the flour, water, and yeast in a bowl until it forms a thick paste. Scrape the paste into a small, lightly oiled container, cover, and let it sit out for 1½ to 2 hours (See Note 1). Old dough should have doubled in volume.
In the bowl of a stand mixer, combine the old dough, water, oil, and salt. Squish the old dough with your hands to break it up in the water.
Add 1 cup of the flour and using the paddle attachment, mix on low speed until the dough looks like pancake batter. Next add the remaining flour and mix on low speed until fully incorporated. Cover the bowl with a kitchen towel and let the dough sit for 20 minutes (See Note 2).
Remove towel, attach the dough hook to the stand mixer and mix the dough on medium speed until the dough releases from the sides of the bowl without sticking and feels smooth to the touch, about 4 minutes.
Lightly grease an 8 cup bowl and place the dough inside. Cover the bowl with plastic wrap, and let it rest for 3 hours or until doubled in volume (See Note 3).
Dust a clean surface lightly with flour and place the dough on top. Cut the dough into 8 pieces about 3.5 ounces each.
Shape the dough
Cup the palm of your hand over one portion at a time and move your hand in a circle. The friction from the counter will help form the dough into a ball.
Lightly oil a rimmed tray and place the dough on the tray, don't let dough balls touch. Cover with plastic wrap lightly coated with cooking spray or oil. Let rest for 1 hour (See Note 4).
Dust a clean surface lightly with flour. Lightly flour a rolling pin and roll each ball of dough into a thin rectangle about 8x12 inches. Work in batches and keep dough covered in between. OPTIONAL: once dough is rolled out, sprinkle sesame seeds on one side, and with rolling pin, press seeds into dough. These doesn’t have to look perfect.
Cook the Lavash
Place a large cast-iron pan (or griddle over two burners) over medium-high heat for a few minutes or until a sprinkle of water instantly evaporates.
Place the dough in the pan or over the griddle. Cook for 1 minute or until puffed slightly and blistered. Turn over using tongs to cook the other side, no more than 30 seconds. For extra browning, flip it over for 30 more seconds.
Transfer the lavash to a baking sheet and cover with a dry kitchen towel while you cook the rest of the dough.
Eat the lavash soon after making it or store it in plastic bags to keep the bread pliable. It’s okay if it dries out and turns brittle; rehydrate it by misting the lavash with water and covering it with a towel to let it soften. Soon after, it should be pliable enough to roll up without cracking. If it’s still cracking, mist with more water.
Recipe adapted from Lavash, by Kate Leahy, John Lee, and Ara Zada
- Or refrigerate overnight and bring to room temperature for at least 2 hours before using.
- This allows the flour to hydrate.
- Or refrigerate overnight and let the dough come to room temperature for at least 2 hours before portioning.
- At this point you can refrigerate for up to 3 days, covered.
Calories: 244kcal | Carbohydrates: 43g | Protein: 6g | Fat: 5g | Saturated Fat: 1g | Sodium: 294mg | Potassium: 68mg | Fiber: 2g | Sugar: 1g | Calcium: 29mg | Iron: 3mg