Lavash Recipe

OMG, I absolutely love this lavash recipe because it’s super simple yet feels like such an accomplishment when I see that dough rise! Plus, there’s nothing quite like the smell of freshly baked bread filling my home—it’s like a warm hug in edible form.

Flatbread is a form of bread made with flour, water, and salt. It is rolled out thin, and then baked.

Lavash is an ancient Armenian flatbread, made to be served with a meal. I make it to serve with dips, and salads unless I’m using it to wrap around leftovers or grilled meats and vegetables.

Lavash is a bread of restaurants. It is the kind of bread that can do a lot, and this recipe is my favorite way to make it.

Ingredients

• All-purpose flour: Main source of carbohydrates; provides structure and texture.
• Salt: Enhances flavor and strengthens gluten network.
• Sugar: Feeds yeast; adds mild sweetness; aids browning.
• Instant yeast: Leavening agent; helps dough rise; simplifies baking process.
• Warm water: Activates yeast; hydrates flour for dough consistency.
• Olive oil: Adds moisture; enriches flavor; provides healthy fats.

Ingredient Quantities

• 3 1/2 cups all-purpose flour
• 1 teaspoon salt
• 1 teaspoon sugar
• 1 teaspoon instant yeast
• 1 1/4 cups warm water (about 110°F/43°C)
• 2 tablespoons olive oil

Instructions

1. In a big mixing basin, unite the flour, salt, sugar, and instant yeast. Distribute these dry ingredients evenly throughout the basin by mixing well.

2. Make a well in the center of the dry components and pour in the warm water.

3. Mix in the olive oil, then stir with a wooden spoon until the dough comes together.

4. Move the dough to a surface that is lightly floured and knead it for about 8-10 minutes. Knead it until the dough is smooth and has no lumps and no tendons; until it’s elastic and has body.

5. Shape the dough into a ball and place it in a bowl that has been lightly oiled. Turn the dough so that it is coated in oil. Cover the bowl with a damp cloth or plastic wrap.

6. Permit the dough to proof in a comfortably warm location for 1 to
1.5 hours or until it has doubled in size.

7. Set your oven to 475°F (245°C) and put a baking sheet or a baking stone in it to heat up.

8. Deflate the risen dough and separate it into 4 to 6 equal parts.

9. On a lightly floured surface, roll each piece of dough into a very thin round or oval, about 1/8 inch thick.

10. Move the uncut rolled-out lavash to the baking stone. Bake for about 5-7 minutes, or until the lavash is puffed and slightly brown. Remove the lavash from the stone and allow it to cool on wire racks. Repeat with the remaining dough.

Equipment Needed

1. Big mixing basin
2. Measuring cups and spoons
3. Wooden spoon
4. Large bowl
5. Damp cloth or plastic wrap
6. Baking stone or baking sheet
7. Oven
8. Wire racks
9. Surface for kneading (e.g., countertop)
10. Rolling pin

FAQ

• Can I use whole wheat flour instead of all-purpose flour?You can substitute whole wheat flour, but the texture will be denser, and you may need to adjust the water to achieve the right dough consistency.
• How long should I knead the dough?The dough should be kneaded for approximately 8-10 minutes until it is smooth and elastic.
• Do I need to let the dough rise? Yes, allow the dough to rise in a warm place for about 1 to 1 1/2 hours, or until it doubles in size.
• What is the best way to roll out the lavash?On a surface dusted lightly with flour, roll out the dough as thinly as possible for a traditional texture.
• How should lavash be cooked?On a baking stone or in a skillet that is preheated and hot, lay the dough rounds. Cook until they puff and are marked with brown spots—2 to 3 minutes per side.
• Can lavash be stored?Indeed, once they have cooled completely, store them in an airtight container at room temperature for up to a week, or freeze them for longer storage.
• How do I keep lavash soft?Right after cooking, when lavash is still warm, wrap it in a clean kitchen towel to keep it soft.

Substitutions and Variations

All-purpose flour can be replaced with: whole wheat flour, for a heartier texture; gluten-free flour blend, for a gluten-free option.
To use salt: You can use sea salt or kosher salt in the same amount.
When it comes to sugar, honey or agave syrup can be used as sweeteners; however, they should be started with in small amounts and adjusted to taste. A half teaspoon is a good starting point.
Instant yeast can be used; just dissolve it in warm water and let it sit for about 5 minutes before adding it to the mixture.
Olive oil can be substituted with an equal amount of vegetable oil or melted butter.

Pro Tips

1. Use a Stand Mixer If you have a stand mixer with a dough hook, use it to mix and knead the dough. This will save you time and ensure that the dough is well-kneaded, reaching the proper elasticity without tiring out your arms.

2. Humidity and Proofing To create an ideal warm, humid environment for the dough to rise, place a mug of hot water in the oven (turned off) with the dough bowl. This can help expedite the proofing process, especially if your kitchen is on the cooler side.

3. Check for Dough Readiness Before ending the kneading process, perform the “windowpane test”: take a small ball of dough and stretch it. If it can stretch into a thin, translucent sheet without tearing, the gluten is well-developed, and the dough is ready.

4. Baking Surface Preparation Use parchment paper to transfer dough to the hot baking stone or baking sheet. Roll the dough on parchment, then slide the paper with the dough directly onto the baking surface to prevent sticking and ease the process.

5. Flavor Enhancements For additional flavor, consider sprinkling sesame seeds, poppy seeds, or za’atar on the rolled-out dough before baking. Lightly brush the surface with water or olive oil to help the toppings adhere, adding extra crunch and taste to the lavash.