📝 About This Recipe
Tracing its roots back to the ancient hearths of Armenia and the broader Mediterranean, Lavash is a thin, soft, and versatile flatbread celebrated for its simple elegance. This recipe yields a pillowy, bubble-speckled bread that carries a delicate aroma of toasted wheat and yeast. Whether served fresh and pliable or toasted into crisp crackers, it is the ultimate canvas for savory dips and artisanal wraps.
🥗 Ingredients
The Dough Base
- 4 cups All-purpose flour (plus extra for dusting; high-quality unbleached preferred)
- 1.5 cups Warm water (between 105°F and 110°F)
- 2.25 teaspoons Active dry yeast (one standard packet)
- 1 teaspoon Granulated sugar (to activate the yeast)
- 1.5 teaspoons Kosher salt (fine grain)
- 2 tablespoons Extra virgin olive oil (cold-pressed for flavor)
The Topping and Finish
- 2 tablespoons Whole milk (for brushing the surface)
- 1 tablespoon White sesame seeds (untoasted)
- 1 teaspoon Nigella seeds (also known as black onion seeds)
- 3 tablespoons Melted butter (unsalted, for brushing after baking)
👨🍳 Instructions
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1
In a small bowl, combine the warm water, sugar, and active dry yeast. Stir gently and let it sit for 5-10 minutes until the mixture becomes frothy and bubbly.
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2
In a large mixing bowl or the bowl of a stand mixer, sift 3.5 cups of the flour and the salt together. Create a well in the center.
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3
Pour the yeast mixture and the olive oil into the well. Using a wooden spoon or the dough hook attachment, gradually incorporate the flour into the liquid.
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4
Knead the dough for about 8-10 minutes by hand or 5 minutes on medium-low speed in the mixer. Add the remaining 0.5 cup of flour one tablespoon at a time if the dough is too sticky; it should be smooth, elastic, and slightly tacky.
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5
Lightly grease a clean bowl with olive oil. Place the dough inside, cover with a damp kitchen towel, and let it rise in a warm, draft-free spot for 1 hour, or until doubled in size.
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6
Gently punch down the risen dough to release air. Turn it out onto a lightly floured 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 minutes. This relaxes the gluten, making the rolling process much easier.
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8
Preheat a large cast-iron griddle or a heavy-bottomed non-stick skillet over medium-high heat. Alternatively, preheat an oven with a baking stone to 450°F (230°C).
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9
On a floured surface, roll out one dough ball at a time into a very thin oval or rectangle, approximately 10-12 inches long and 1/16th of an inch thick.
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10
Lightly brush the top of the rolled dough with milk and sprinkle with a mix of sesame and nigella seeds. Press the seeds gently into the dough with the rolling pin.
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11
Carefully drape the dough over the hot skillet. Cook for 1-2 minutes until large bubbles form on the surface and the bottom has golden-brown charred spots.
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12
Flip the bread and cook the other side for another 30-60 seconds. Do not overcook, or the bread will become brittle instead of soft.
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13
Remove the lavash from the heat and immediately brush with a little melted butter. Place it in a clean kitchen towel and fold the towel over to trap the steam, which keeps the bread 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 softest results, always keep the finished breads wrapped in a cloth towel while you finish the batch; the steam is the secret to pliability. If you prefer crisp lavash crackers, bake the rolled dough in a 400°F oven for 5-7 minutes until completely golden and brittle. Ensure your skillet is truly hot before adding the dough; the 'leopard spotting' or char marks provide the characteristic smoky flavor. If the dough keeps springing back while rolling, let it rest for another 5 minutes to relax the gluten further. Store leftovers in an airtight plastic bag for up to 3 days, or freeze for up to a month.
🍽️ Serving Suggestions
Serve warm alongside a bowl of creamy hummus or smoky baba ganoush for a classic appetizer. Use as a wrap for grilled lamb or chicken skewers with a drizzle of tahini sauce and fresh parsley. Pair with a platter of feta cheese, kalamata olives, and sliced cucumbers for a traditional Mediterranean breakfast. Serve with a hot bowl of lentil soup or Harira for dipping. Pairs beautifully with a crisp, chilled Rosé or a traditional mint tea.