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.
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
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
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