Lavash Bread Recipe Լավաշ Лаваш

Lavash Bread Recipe Լավաշ Лаваш


Lavash

I think there’s no need for a long introduction for Armenian flatbread Lavash. It is very well known, as nowadays many bakeries bake Lavash and most American supermarkets carry that delicious flatbread.

Traditional Armenian Cuisine lavash is baked in tandoor (tonir /թոնիր), and that’s why it has a unique taste and texture: bubbly , soft and crunchy ,slightly infused with wood smoke. Nowadays most bakeries use modern ovens specialized to bake Lavash and to my opinion the bread still has that great taste. Pretty simple bread dough I’d say, made with basic bread baking ingredients : flour,salt,water and yeast. Since Lavash is a very think bread it dries very quickly , therefore it needs to be sprayed with water, generously on both sides and stored wrapped with damp towel. Because homemade breads don’t have any preservatives, they taste their best when freshly made, you can freeze any leftovers the same day,wrapped in plastic then in a foil. Lavash can freeze up to a month.

Lavash Bread Recipe Լավաշ Лаваш




Lavash Bread Recipe Լավաշ Лаваш

Ingredients

Lavash Bread Recipe Լավաշ Лаваш

2 1/2 cups all purpose flour

1/2 cup white whole wheat flour

1 tsp instant yeast ( if using active dry, be sure to activate before adding)

1 1/2 tsp salt

1 1/3 cups of warm water

You will also need a non stick griddle

Water spray

Damp towel

Lavash Bread Recipe Լավաշ Лаваш

Directions

Lavash Bread Recipe Լավաշ Лаваш

Mix all the ingredients and knead to a smooth and non sticky dough, add minimum amount of flour if needed, do not add too much!

Place the dough into a greased bowl, cover with a plastic and let it rise, until doubles in size

Transfer onto lightly floured surface, gently knead to remove the air

Divide the dough into 12 equal portions

Shape into balls , cover with damp towel and allow to rise another 20-25 minutes




Lavash Bread Recipe Լավաշ Лаваш

Preheat the griddle to high temperature

Roll out each ball of dough into its length , about 11″-12″ long

Using your hands gently stretch out and form the dough into oval elongated shape

Bake 2-3 minutes on each side, or until lightly brown

Generously sprinkle with water

Stock up on each other and cover with damp towel

Freeze any leftovers wrapped in plastic, then in a foil , up to a month

Enjoy!




Lavash Bread Recipe Լավաշ Лаваш

Posted in Armenian Cuisine, Breads.

heghineh

6 Comments

  1. I love Armenian lavash and yours looks delish! I have to try it. Sometime store bought kind has rubbery texture. Is this recipe on the soft side? Thank you! 🙂

  2. How about the receipe for Manaeesh bread, that dough will work with z’aatar. Also, would love to see the receipe that is yeast free. Thank you for all your hard work! Great recipes and presentation! Shnorakalutsyun!

    • Hi there.
      For zaatar bread I’d use the recipe for my barbari ( Persian ) bread, it’ll work better.
      Yeast free breads could be lavash kind breads only ,I don’t have any recipes ,but will try to make one up,
      Thank you !

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