📝 About This Recipe
Tracing its roots back thousands of years to the Armenian Highlands, Lavash is a marvel of culinary simplicity and versatility. This soft, pliable flatbread is characterized by its bubble-speckled surface and a delicate chew that pairs beautifully with everything from sharp cheeses to succulent grilled meats. Whether enjoyed fresh and warm or dried for long-term storage, this UNESCO-recognized heritage bread is a testament to the art of flour, water, and fire.
🥗 Ingredients
The Dough Base
- 4 cups All-purpose flour (high-quality, sifted)
- 1 1/2 cups Warm water (approximately 105°F to 110°F)
- 1 1/2 teaspoons Active dry yeast
- 1 teaspoon Granulated sugar (to feed the yeast)
- 1 1/2 teaspoons Fine sea salt
- 2 tablespoons Vegetable oil (plus extra for greasing the bowl)
The Topping (Optional)
- 2 tablespoons Sesame seeds (toasted or raw)
- 1 tablespoon Nigella seeds (also known as kalonji)
- 1/4 cup Water (in a spray bottle for misting)
👨🍳 Instructions
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1
In a small bowl, whisk together the warm water, sugar, and active dry yeast. Let it sit for about 5-10 minutes until the mixture becomes frothy and bubbly, indicating the yeast is active.
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2
In a large mixing bowl or the bowl of a stand mixer, combine the sifted flour and sea salt. Create a well in the center.
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3
Pour the yeast mixture and the 2 tablespoons of vegetable oil into the well. Using a wooden spoon or the dough hook attachment, gradually incorporate the flour into the liquid until a shaggy dough forms.
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4
Knead the dough on a lightly floured surface for 8-10 minutes (or 5-6 minutes in a stand mixer) until it is smooth, elastic, and slightly tacky but not sticking to your hands.
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5
Lightly oil a clean bowl, place the dough inside, and turn it to coat. Cover with a damp kitchen towel and let it rise in a warm, draft-free spot for about 1 hour, or until doubled in size.
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6
Gently punch down the risen dough to release excess air. Turn it out onto a work surface and divide it into 8 to 10 equal-sized balls (roughly the size of a large lemon).
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7
Cover the dough balls with a towel and let them rest for 15-20 minutes. This 'bench rest' relaxes the gluten, making it much easier to roll the dough paper-thin.
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8
Preheat a large cast-iron griddle or a wide non-stick skillet over medium-high heat. You want it very hot, but not smoking.
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9
On a lightly floured surface, take one dough ball and roll it out into a very thin rectangle or oval. It should be almost translucent—about 1/16th of an inch thick.
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10
If using seeds, lightly mist the surface of the dough with water and sprinkle with sesame or nigella seeds, pressing them gently with the rolling pin to adhere.
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11
Carefully lift the dough and drape it onto the hot griddle. Cook for 1 minute until large bubbles form on the surface and the bottom has golden-brown 'leopard' spots.
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12
Flip the bread and cook for another 30-45 seconds. Do not overcook, or the bread will become brittle rather than soft and pliable.
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13
Remove the hot lavash and immediately place it inside a clean kitchen towel or a large zip-top bag to trap the steam. This is the secret to keeping it soft.
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14
Repeat the process with the remaining dough balls, stacking the finished breads on top of each other inside the towel.
💡 Chef's Tips
For the thinnest results, use a long, thin rolling pin (like an oklava) and roll from the center outward. If your dough keeps shrinking back while rolling, let it rest for another 10 minutes to further relax the gluten. To revive dry or store-bought lavash, lightly mist it with water and wrap it in a towel for a few minutes. Authentic lavash is cooked on a 'tonir' (clay oven), but a cast-iron skillet provides the best home-kitchen sear. Store leftovers in an airtight bag at room temperature for up to 3 days, or freeze for up to 3 months.
🍽️ Serving Suggestions
Serve warm as part of a 'Khorovats' (Armenian BBQ) spread with grilled meats and onions. Use as a wrap for 'Basturma' (cured beef), fresh herbs like cilantro and tarragon, and salty Bulgarian feta. Pair with a bowl of creamy Hummus, Baba Ganoush, or a cool Labneh dip drizzled with olive oil. Serve alongside a hot bowl of 'Khash' or lentil soup for dipping. Enjoy with a glass of Tan (a refreshing yogurt-based drink) or a crisp white wine.