📝 About This Recipe
Tracing its roots back to the ancient traditions of Armenia and the wider Levant, Lavash is a testament to the beauty of simplicity. This unleavened masterpiece is cherished for its soft, pillowy texture when fresh and its satisfying snap when toasted. Whether used as a vessel for savory kebabs or enjoyed with a swipe of creamy hummus, this versatile bread brings an authentic touch of Middle Eastern hospitality to your dinner table.
🥗 Ingredients
The Dough Base
- 3.5 cups All-purpose flour (plus extra for dusting; high-quality unbleached preferred)
- 1 cup Warm water (approximately 105-110°F)
- 1.5 teaspoons Fine sea salt (adjust to taste)
- 1 teaspoon Granulated sugar (to help with browning)
- 2 tablespoons Extra virgin olive oil (adds elasticity and flavor)
The Toppings (Optional)
- 2 tablespoons Sesame seeds (toasted or raw)
- 1 tablespoon Nigella seeds (also known as kalonji)
- 2 tablespoons Whole milk or water (for brushing the surface)
- 3 tablespoons Melted butter (for brushing after cooking)
👨🍳 Instructions
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1
In a large mixing bowl, whisk together the flour, sea salt, and sugar until well combined.
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2
Create a well in the center of the dry ingredients and pour in the warm water and olive oil.
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3
Using a wooden spoon or your hands, gradually incorporate the flour into the liquid until a shaggy dough forms.
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4
Turn the dough onto a lightly floured surface and knead for 8-10 minutes. The dough should become smooth, supple, and slightly tacky but not sticky.
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5
Shape the dough into a ball and place it in a lightly oiled bowl. Cover with a damp cloth and let it rest at room temperature for 45-60 minutes to relax the gluten.
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6
Divide the rested dough into 8 to 10 equal-sized portions (roughly the size of a large egg).
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7
Roll each portion into a smooth ball and keep them covered under a towel to prevent them from drying out while you work.
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8
Preheat a large cast-iron griddle or a wide non-stick skillet over medium-high heat. You want it hot enough that a drop of water sizzles and evaporates instantly.
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9
On a floured surface, roll out one dough ball as thin as possible—ideally until it is translucent and you can almost see the counter through it. Aim for an oval or rectangular shape.
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10
Optional: Lightly brush the top with milk or water and sprinkle with sesame and nigella seeds, pressing them gently into the dough with the rolling pin.
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11
Carefully lift the dough and drape it onto the hot griddle. Cook for 1 minute until bubbles form on the surface and the bottom has golden-brown 'leopard spots'.
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12
Flip the bread and cook for an additional 30-45 seconds. Do not overcook, or it will become brittle too quickly.
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13
Remove the bread and immediately place it between two clean kitchen towels. This traps the steam and ensures the lavash stays soft and pliable.
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14
Repeat with the remaining dough balls, stacking the finished breads on top of each other inside the towels.
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15
Optional: Brush the warm finished breads with a little melted butter for extra richness before serving.
💡 Chef's Tips
The secret to perfect lavash is the thickness; if you think it's thin enough, roll it even thinner until it's almost tissue-like. Always keep the finished breads wrapped in a towel immediately after cooking to prevent them from drying out and becoming crackers. If your dough keeps snapping back while rolling, let it rest for another 10 minutes to further relax the gluten. For a crispy version, bake the rolled dough in a 400°F oven for 4-5 minutes until golden and brittle. Store leftovers in an airtight plastic bag; if they dry out, lightly spritz them with water to soften them back up.
🍽️ Serving Suggestions
Serve warm as a wrap for Shish Tawook or Lamb Kofta with plenty of pickles. Pair with a mezze platter featuring Hummus, Baba Ganoush, and Labneh topped with za'atar. Use as a base for 'Lulu' style wraps with fresh herbs (mint, cilantro), feta cheese, and walnuts. Enjoy alongside a hot bowl of Lentil Soup (Shorbat Adas) for dipping. Serve with a glass of cold Arak or a refreshing Mint Lemonade.