Lavash Bread
Lavash is a paper-thin, pillowy-soft flatbread that’s a beloved staple of Middle Eastern cuisine. I’ve adapted the traditional Armenian method to make a lavash recipe that’s easy to accomplish at home. Tender and fragrant, this versatile flatbread is perfect for wraps, dips, alongside soup, meat, fish and more.
Servings: 12 Breads
Ingredients
- 2 1/2 cups bread flour, plus more for dusting
- 1 teaspoon instant yeast
- 1 teaspoon kosher salt
- 2/3 cup warm water
- 2/3 cup lukewarm whole milk
- 1 teaspoon honey
- Extra-virgin olive oil, for oiling your hands and the bowl
Instructions
- Mix the dough. Into a large mixing bowl, add the flour, yeast, and salt. Mix with a wooden spoon as you slowly add the water, milk, and honey.
- Knead the dough. When the dough becomes too difficult to mix with the spoon, turn the dough over onto a clean, lightly floured surface. Lightly oil your hands with about 1/2 teaspoon of olive oil and gently knead just until the dough comes together (it will be sticky), about 3 minutes or so.
- Set aside to rise. Wipe the mixing bowl clean or rinse and dry it very well. Lightly oil the bottom and sides of the bowl with about 1 teaspoon olive oil. Place the dough in the bowl and oil the dough with about 1/2 teaspoon olive oil. Cover the bowl with a clean kitchen towel and set it aside in a warm spot for about 45 minutes.
- Divide the dough. Use oiled fingers to gently punch the dough down, then divide it into 12 small balls of equal size. (It helps to weigh the dough balls. Mine weighed around 1 1/2 ounces each.)
- Get ready to cook the lavash. Set the portions onto a floured surface. Cover with a clean cloth as you work on rolling and cooking each lavash.
- Roll. Work with one ball of dough at a time, keeping the remaining portions covered as you go. Set the dough on a floured work surface and lightly dust the top with flour. Flatten it with your hands, then use a rolling pin to roll it out as thinly as possible. You should end up with a thin disc that’s about 8-inches in diameter.
- Cook. Heat a large non-stick skillet over medium heat. Carefully place one lavash in the pan and cook for about 30 to 40 seconds (some bubbles should appear and the bottom should have some golden brown spots). Use a spatula to turn the lavash over and allow it to cook on the other side for another 30 to 40 seconds, or until bubbles form and you see golden brown spots.
- Cover and repeat. Transfer the cooked lavash to a large tray and cover with a clean towel (this will keep the bread from getting crispy). Repeat with the remaining dough until you have cooked all the lavash. Serve warm or store for later (see storage tips).
Notes
- Leftovers: I love fresh lavash and I believe it is best eaten within a few hours of baking, but if you have any left, simply layer each lavash between parchment paper, place them in a ziptop bag and seal. It will keep well at room temperature for up to 4 days or freeze for up to 1 month. Frozen lavash can be warmed in a low-heated oven.
- Keep the lavash soft and pliable with a spray or a brush of water before using.
- Visit our shop to browse quality Mediterranean ingredients including olive oils, honey, jams, and spices.
Nutrition
Calories: 107.2kcal | Carbohydrates: 20.4g | Protein: 4g | Fat: 0.9g | Saturated Fat: 0.3g | Polyunsaturated Fat: 0.2g | Monounsaturated Fat: 0.2g | Cholesterol: 1.6mg | Sodium: 200.7mg | Potassium: 56.3mg | Fiber: 0.9g | Sugar: 1.2g | Vitamin A: 22.5IU | Vitamin C: 0.01mg | Calcium: 21.4mg | Iron: 0.3mg
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