I love this recipe because it transforms just a few simple pantry staples into warm, homemade lavash that feels both rustic and gourmet. Plus, the process of kneading dough and watching it rise is incredibly satisfying and makes me feel connected to my culinary roots.
I really enjoy making Armenian Lavash Wrap Bread because it’s delicious and so adaptable. The balanced flavor comes from 3 cups of all-purpose flour, 1 teaspoon of salt, and a little sugar.
There’s nothing like a fresh, warm lavash, ripely risen with yeast and with the subtle richness of olive oil in its crust. Combined with 1 ¼ cups of warm water, the resulting dough is easy to work with—healthy, too, since it’s basically all whole ingredients.
Ingredients
Any flour seems all right.
But there is only one flour that is right, and that is all-purpose flour.
It is a flat-out necessary ingredient in the pie’s world.
Can you use cake flour? No.
Can you use whole wheat flour? No.
Can you use any animal or plant products that are not flour? No.
If you want to live in a world where you can have pie, you need to have all-purpose flour.
That necessity makes it a very important ingredient economically as well as culinary-wise—leading to a capitalist mode of production that is subservient to the making of pie.
Sodium chloride: Improves the gluten structure in the dough while enhancing the flavor.
Sugars: Supply the yeast with food necessary for fermentation and impart a little sweetness.
Instant yeast: Causes the bread to rise and be airy.
The moisture, richness, and tender crumb texture of olive oil delivers quite a punch when used in baked goods.
Water that is warm: Causes the yeast to awaken and the flour to absorb it, allowing the mixture to take on the form of a dough.
Ingredient Quantities
- 3 cups all-purpose flour
- 1 teaspoon salt
- 2 teaspoons sugar
- 1 teaspoon instant yeast
- 1 tablespoon olive oil
- 1 ¼ cups warm water
Instructions
1. In a big mixing bowl, mix together the flour, salt, sugar, and instant yeast.
2. Incorporate the olive oil and the warm water into the dry ingredients.
3. Combine the ingredients until they create a slightly sticky dough.
4. The dough should be kneaded on a floured surface for about 8-10 minutes until it is smooth and elastic.
5. Put the dough in a bowl that has been lightly oiled, and cover it with a clean kitchen towel. Allow it to rise for about 1 to
1.5 hours or until it doubles in size.
6. A large skillet or griddle should be preheated to medium-high heat.
7. Cut the dough that has risen into 10 equal portions and form each portion into a ball.
8. On a surface lightly dusted with flour, roll each ball of dough into a thin, round sheet.
9. Put the dough rounds on the hot skillet, cooking each side for about 30-60 seconds until lightly browned and cooked through.
10. Place the cooked lavash in a pile on a plate and drape a kitchen towel over them to keep them soft and pliable until you’re ready to serve.
Equipment Needed
1. Large mixing bowl
2. Measuring cups and spoons
3. Wooden spoon or spatula
4. Clean kitchen towel
5. Surface for kneading (e.g., countertop or pastry board)
6. Large skillet or griddle
7. Rolling pin
8. Knife or dough cutter
9. Plate
FAQ
- Q: Can I substitute the all-purpose flour for whole wheat flour in this recipe?Yes, you can use whole wheat flour instead, but be aware that you may need to add more water, and the final product may be denser.
- Q: Is it necessary to use olive oil, or can I use another type of oil?A: Olive oil adds a nice flavor, but you can use other oils like vegetable or canola if you prefer.
- Q: How do I know when my dough is kneaded enough?The dough must have these qualities: it must be smooth, elastic, and resilient. By resilient, I mean that the dough should spring back when you press it lightly.
- Q: Can I freeze the lavash after it’s baked?Yes, freezing the lavash is perfectly fine. Just remember to put parchment paper between the pieces before putting them in the freezer.
- Q: Can I make the dough in advance and store it?A: Yes, you can make the dough in advance. Keep it in the fridge for no more than 24 hours before using it.
- Q: How can I ensure the lavash comes out crispy?To achieve a crispy texture, roll the dough as thin as possible and bake in a preheated oven.
Substitutions and Variations
All-purpose flour: Bread flour can be used as a substitute for a slightly chewier texture.
Salt: Sea salt or kosher salt may be used instead of standard sodium chloride to impart differing tastes and flavor attributes to foods.
Sugar: Substitute honey or agave syrup to impart a different flavor and a slight variation in sweetness.
Instant yeast: You can use active dry yeast, but it must be dissolved in warm water before mixing to be effective.
Vegetable oil or melted butter can serve as substitutes for olive oil, yielding different flavors and textures in the finished dish.
Pro Tips
1. Pre-Fermentation for Extra Flavor: If you have time, mix the yeast with half of the water and a little flour to create a sponge. Let it sit for about 30 minutes before mixing with the other ingredients. This can enhance the dough’s flavor and texture.
2. Rest Between Kneading: After kneading the dough for a few minutes, allow it to rest for 5 minutes before continuing. This gives the gluten a chance to relax, making it easier to work with and resulting in a more elastic dough.
3. Check Water Temperature: Ensure the warm water is between 100°F to 110°F when combining with yeast. Anything hotter can kill the yeast, and anything cooler may not activate it properly.
4. Use a Damp Towel: Covering the dough with a slightly damp kitchen towel instead of a dry one during the rising period helps prevent the dough from drying out.
5. Experiment with Thickness: When rolling out the dough portions, try varying the thickness to find your preferred texture. Thinner rolls will crisp up more, while thicker ones will be softer and puffier.
Armenian Lavash Wrap Bread Recipe
My favorite Armenian Lavash Wrap Bread Recipe
Equipment Needed:
1. Large mixing bowl
2. Measuring cups and spoons
3. Wooden spoon or spatula
4. Clean kitchen towel
5. Surface for kneading (e.g., countertop or pastry board)
6. Large skillet or griddle
7. Rolling pin
8. Knife or dough cutter
9. Plate
Ingredients:
- 3 cups all-purpose flour
- 1 teaspoon salt
- 2 teaspoons sugar
- 1 teaspoon instant yeast
- 1 tablespoon olive oil
- 1 ¼ cups warm water
Instructions:
1. In a big mixing bowl, mix together the flour, salt, sugar, and instant yeast.
2. Incorporate the olive oil and the warm water into the dry ingredients.
3. Combine the ingredients until they create a slightly sticky dough.
4. The dough should be kneaded on a floured surface for about 8-10 minutes until it is smooth and elastic.
5. Put the dough in a bowl that has been lightly oiled, and cover it with a clean kitchen towel. Allow it to rise for about 1 to
1.5 hours or until it doubles in size.
6. A large skillet or griddle should be preheated to medium-high heat.
7. Cut the dough that has risen into 10 equal portions and form each portion into a ball.
8. On a surface lightly dusted with flour, roll each ball of dough into a thin, round sheet.
9. Put the dough rounds on the hot skillet, cooking each side for about 30-60 seconds until lightly browned and cooked through.
10. Place the cooked lavash in a pile on a plate and drape a kitchen towel over them to keep them soft and pliable until you’re ready to serve.
