The Ultimate Lavash Bread Recipe
Lavash bread, a traditional flatbread beloved in Middle Eastern and Armenian cuisine, is a versatile delight that’s soft, light, and easy to make. If you’ve ever wanted to make lavash bread from scratch, you’re in for a treat! This guide will walk you through every step of creating this delicious bread at home, whether you want to use it for wraps, alongside your favorite dips, or simply enjoy it fresh and warm.
Table of Contents
What is Lavash Bread?
Lavash is an ancient, thin flatbread with a chewy texture and mild taste, making it perfect for countless culinary uses. Traditionally, lavash is made using simple ingredients like flour, water, and salt, baked in a clay oven called a “tonir.” Its significance is so great in Armenian culture that it’s recognized as part of UNESCO’s intangible cultural heritage.
Lavash’s simple ingredients and unique texture make it incredibly versatile—it can be soft and pliable when fresh or crisp when baked longer. From wraps to scooping up hummus, this bread offers a touch of authenticity to any meal.
Ingredients Needed for Lavash Bread Recipe
Before you start, let’s gather the ingredients. Each item plays a key role in creating that perfect lavash texture and flavor. For easy reference, here’s a table of what you’ll need:
| Ingredient | Quantity | Notes |
| All-purpose flour | 2 cups | You can also use whole wheat flour for added texture and fiber. |
| Water | 1 cup | Lukewarm to help the dough rise smoothly. |
| Salt | 1 teaspoon | Balances flavor; feel free to adjust to taste. |
| Olive Oil | 2 tablespoons | Add softness and enhance the dough’s texture. |
| Yeast (optional) | 1 teaspoon | For a slightly thicker bread and quicker rise. |
Tip: Want to make your lavash unique? You can sprinkle sesame or poppy seeds on top before cooking for added flavor and texture.
Step-by-Step Guide to Making Lavash Bread
Each step of making lavash is straightforward, but following these instructions will ensure that your lavash turns out perfectly soft, chewy, and delicious every time.
Step 1: Preparing the Dough
Start by mixing your ingredients. The quality of your dough directly affects the texture of the finished bread.
- Combine Ingredients: In a large bowl, add flour, salt, and yeast (if using). Stir to mix.
- Add Water and Oil: Slowly pour in the lukewarm water and olive Oil, mixing until the dough comes together.
- Knead the Dough: Knead by hand for 5-7 minutes until you have a smooth, elastic dough. It should be slightly tacky but not sticky.
Note: The kneading Process is essential for gluten development, which gives lavash its chewiness. Don’t skip it!
- Rest the Dough: Cover your dough with a damp cloth and rest for at least 30 minutes. This resting period will make the dough easier to roll out.
Step 2: Rolling Out the Dough
After the dough has rested, it’s time to shape it into thin, even rounds. The thinner the dough, the more traditional your lavash will be.
- Divide the Dough: Cut your dough into small, golf-ball-sized portions.
- Roll Each Piece: Roll each ball into a thin circle or oval shape on a floured surface. Aim for about 1/8-inch thickness for a traditional lavash look.
- Consistency: Keep the thickness uniform for even cooking.
Step 3: Cooking the Lavash
Depending on your preference, you can cook lavash in a skillet or oven.
Option 1: Skillet Method (Traditional)
- Heat the Skillet: Preheat a non-stick skillet or griddle over medium-high heat.
- Cook Each Piece: Place one piece of rolled-out dough on the hot skillet. Cook for 1-2 minutes until bubbles form.
- Flip and Finish: Flip and cook the other side for 1-2 minutes, until lightly browned.
- Repeat: Continue with the remaining dough balls, stacking the cooked lavash and covering them with a towel to keep them soft.
Option 2: Oven Method (Crispier Lavash)
- Preheat Oven: Heat your oven to 450°F (232°C) with a pizza stone or baking sheet inside.
- Bake: Place the rolled-out dough on the hot stone or sheet. Bake for 3-5 minutes until golden and crispy.
- Adjust Texture: If you prefer softer lavash, bake for less time.
Cooking Tip: Each piece cooks quickly, so keep an eye on the bread to avoid burning.
Tips for Perfect Lavash Bread Every Time
Mastering lavash bread takes practice, but these tips will set you up for success.
- Avoid Over-kneading: Knead the dough until it’s smooth; too much kneading can make it challenging.
- Resting is Key: Allowing the dough to rest is essential for pliable, easy-to-roll bread.
- Maintain Consistent Heat: Medium-high heat works best; too hot, and the bread may burn.
Variations of Lavash Bread
Lavash is incredibly adaptable, and you can make it your own by trying these variations:
- Whole Wheat Lavash: Replace half the flour with whole wheat for added nutrients and a heartier taste.
- Seeded Lavash: Sprinkle sesame, poppy, or nigella seeds on the dough before cooking for a unique texture and flavor.
- Herbed Lavash: Add dried herbs like rosemary or thyme to the dough for an aromatic twist.
How to Serve Lavash Bread
Lavash bread pairs well with many dishes and can serve as a base for creative meals. Here are some popular ways to enjoy it:
- As a Wrap: Lavash is perfect for Mediterranean-inspired wraps with falafel, grilled veggies, and hummus.
- With Dips: Serve with tzatziki, baba ghanoush, or hummus for an easy appetizer.
- For Sandwiches: Layer meats, cheeses, and fresh vegetables for a light sandwich.
Whether you’re looking for a light wrap or a hearty sandwich, lavash bread’s mild flavor and soft texture make it the ideal choice.
Storing & Reheating Lavash Bread
Proper storage is key to keeping your lavash fresh and ready to enjoy.
- At Room Temperature: Fresh lavash can be stored in an airtight container for up to two days.
- In the Refrigerator: Place in a zip-lock bag and refrigerate for up to a week.
- Freezing Lavash: Freeze by placing parchment paper between each piece and storing it in a freezer-safe bag. To reheat, thaw at room temperature, then warm in a skillet or oven.
Health Benefits of Lavash Bread
Lavash bread is naturally low in fat and rich in carbohydrates, making it a great energy source. Here’s a quick overview of its nutritional profile:
- Low in Fat: Unlike some breads, lavash has minimal added fat, especially if you omit the olive Oil.
- High in Carbohydrates: Carbohydrates are essential for energy, making lavash a good choice for active lifestyles.
- Fiber-Rich Option: Use whole wheat flour for added fiber, which supports digestive health.
Frequently Asked Questions (FAQ)
What makes lavash bread different from pita bread?
Lavash is typically thinner and needs the pocket that pita bread does. It’s softer and more flexible, making it ideal for wraps.
Can I make lavash bread gluten-free?
Yes! Simply substitute a gluten-free flour blend designed for bread recipes. Be aware that the texture may differ slightly.
Can I cook lavash bread without Oil?
Yes, you can skip the Oil, although it adds softness and enhances the flavor.
How do I keep lavash from drying out?
After cooking, cover lavash with a towel to retain its softness, or store it in an airtight container once cooled.
Is lavash bread vegan-friendly?
Traditional lavash is vegan when made with flour, water, and salt.
Conclusion: Enjoy the Tradition of Homemade Lavash
Lavash bread is more than just a flatbread; it’s a culinary experience that brings history and culture into your kitchen. Making lavash at home connects you with an age-old tradition, offering endless possibilities for delicious wraps, sandwiches, and sides. So, gather your ingredients and try this recipe—you’ll love the taste of homemade lavash, which might just become your new favorite bread.
Try this lavash recipe today, and share your creations with us! Have your twist on lavash? Leave a comment with your favorite variations or serving ideas.
Lavash Bread Recipe
Ingredients
- 2 cups all-purpose flour
- 1 cup lukewarm water
- 1 teaspoon salt
- 2 tablespoons olive oil
- 1 teaspoon yeast optional for slightly thicker bread
Instructions
Prepare the Dough:
- In a large mixing bowl, combine flour, salt, and yeast (if using). Gradually add water and olive oil, mixing until the dough starts to come together.
Knead the Dough:
- Knead for 5-7 minutes by hand until smooth and elastic. The dough should be tacky but not sticky.
Rest the Dough:
- Cover with a damp cloth and let it rest for 30 minutes to improve elasticity.
Divide and Roll:
- Divide dough into 8 equal balls. On a floured surface, roll each ball into a thin circle or oval, about 1/8-inch thick.
Cook the Lavash:
Skillet:
- Preheat a skillet over medium-high heat. Place each dough piece on the skillet, cooking for 1-2 minutes per side until golden and slightly charred.
Oven (optional):
- Preheat oven to 450°F. Place dough on a hot pizza stone or baking sheet for 3-5 minutes, until crisp.
Serve:
- Stack cooked lavash and cover with a towel to keep soft until serving.
Notes
- For a slightly thicker lavash, include the yeast in the recipe.
- Add seeds (like sesame or poppy) on top of the dough before cooking for extra flavor and texture.
Nutrition Information (per piece)
- Calories: 150
- Carbohydrates: 25g
- Protein: 4g
- Fat: 3g
- Fiber: 1g