Lavash bread is an easy-to-make flatbread that is popular throughout the Middle East and Caucasus regions. This soft, fluffy bread is traditionally made in a tandoor or saj tava, a type of cast iron griddle.
Lavash is a tasty bread with a lightly charred flavor, and is often served with dips, used to make flatbread pizza, or made into wraps and sandwiches. If you're looking for a simple, delicious flatbread recipe you can make at home, you'll this easy lavash bread recipe.
Lavash bread is unleavened bread from the Caucus region (Armenia, Turkey, Azerbaijan) and Middle Eastern countries like Iran. Traditionally, lavash is cooked in a tandoor oven. Lavash is a type of flatbread, however, it's soft and fluffy, while many other types of flatbreads tend to be hard and crispy.
There are only three ingredients needed to make homemade lavash, and you undoubtedly already have them at home. All you need is water, flour, and salt to make lavash. It helps to have a stand mixer to knead the dough, however, it's very easy to knead it by hand. You can sprinkle some sesame seeds over the top of your lavash, but this is optional.
Making lavash bread is similar to making other types of bread. You'll need the basics: flour, water, and salt, plus a stand mixer. A stand mixer turns breadmaking into a breeze. Start by placing the flour and salt into the bowl of your stand mixer. Switch the stand mixer to medium and gradually add in the water until a dough begins to form. Continue kneading until it becomes elastic and no longer sticks to the sides of the bowl.
Grease a large bowl with olive oil, then put the dough in the bowl and cover it with a damp paper towel or cloth. Stash it in a warm, draft-free place for about 30 minutes. After the half-hour is up, lightly flour a work surface. Roll out the dough, and fold each edge towards the center, then cover it and let it rest for another 30 minutes. Repeat this process four times.
After the fourth proofing, preheat your oven to 430F. Cut the dough into three to four pieces. Roll them out so they're very thin, about 1/16th of an inch. Bake for 4 to 5 minutes, then remove the lavash from the oven and spritz them with warm water. Serve them immediately, and enjoy!
The water temperature should be around 95 to 100F. This will help you achieve a soft, supple dough.
To make lavash bread in a griddle or a pan, heat the griddle over high heat, then cook the lavash for two minutes on each side.
To make lavash on a pizza stone, preheat your oven at 430F for one hour. Lower the heat to 375F. Place the lavash on a pizza stone then bake for 4 to 5 minutes.
Lavash is usually served with hummus and other dips or used as a wrap for kebabs, falafels, and more. It can be used as a pizza base to make a quick flatbread pizza.
Lavash tastes best immediately after it has been baked. It dries out quickly. Keep leftover lavash in an airtight container and keep it at room temperature. You can also freeze it for up to 8 months. To reheat it, simply warm the bread up in a skillet over high heat.
Place the flour in the bowl of your stand mixer. Make a small well in the center of the flour and place the salt in the well.
Set the stand mixer to medium and begin slowly adding in the water. Continue kneading until the dough comes away from the sides of the bowl easily. Lightly grease a bowl with olive oil. Transfer the dough to a bowl, cover it with a damp cloth, and place it in a warm area for 30 minutes.
Lightly flour a work surface. Roll out the dough, then fold each edge towards the center of the dough.
Cover and let rest for 30 minutes. Repeat this process 4 times.
Preheat your oven to 430F. Cut the dough into 4 pieces.
Roll the pieces up, then roll them out so they're very thin, about 1/16th of an inch.
Place the lavash on overturned baking sheet.
Bake for 4 to 5 minutes.
Remove from the oven and lightly spray with warm water.