Lavash (Armenian Flatbread)
User Reviews
5
Lavash (Armenian Flatbread)
Description
This Lavash recipe begins with preparing an 'old dough' starter by mixing flour, water, and yeast into a thick paste and allowing it to ferment and double in volume. The main dough then incorporates this starter with additional flour, water, oil, and salt, with an initial mixing resembling pancake batter before resting to hydrate the flour.
After resting, the dough is kneaded until smooth and elastic, then left to rise. This process produces a dough that can be rolled out into thin sheets to create soft flatbreads. The inclusion of an old dough starter contributes subtle fermentation flavors and improved texture.
Lavash serves well alongside dips, grilled meats, or as a wrap bread. It is traditionally thin, tender, and flexible, capable of complementing a variety of dishes.
The dough can be refrigerated overnight to allow for slow fermentation, which improves flavor and texture. Bringing refrigerated dough back to room temperature before shaping ensures easier handling. Prepared dough can be stored up to three days refrigerated if tightly covered.
Ingredients
Old Dough
- 70 g all-purpose flour (1/2 cup)
- 70 ml water 1/4 cup plus a scant 1 tbsp, lukewarm
- ¼ tsp instant yeast
Dough
- 240 ml water 1 cup, lukewarm
- 1 tbsp vegetable oil
- 2 tsp kosher salt
- 440 g all-purpose flour 3 cups plus 2 Tbsp, plus more for dusting
Instructions
Old Dough
- Using a rubber spatula, mix together the flour, water, and yeast in a bowl until it forms a thick paste. Scrape the paste into a small, lightly oiled container, cover, and let it sit out for 1½ to 2 hours (See Note 1). Old dough should have doubled in volume.
Dough
- In the bowl of a stand mixer, combine the old dough, water, oil, and salt. Squish the old dough with your hands to break it up in the water.
- Add 1 cup of the flour and using the paddle attachment, mix on low speed until the dough looks like pancake batter. Next add the remaining flour and mix on low speed until fully incorporated. Cover the bowl with a kitchen towel and let the dough sit for 20 minutes (See Note 2).
- Remove towel, attach the dough hook to the stand mixer and mix the dough on medium speed until the dough releases from the sides of the bowl without sticking and feels smooth to the touch, about 4 minutes.
- Lightly grease an 8 cup bowl and place the dough inside. Cover the bowl with plastic wrap, and let it rest for 3 hours or until doubled in volume (See Note 3).
- Dust a clean surface lightly with flour and place the dough on top. Cut the dough into 8 pieces about 3.5 ounces each.
Shape the dough
- Cup the palm of your hand over one portion at a time and move your hand in a circle. The friction from the counter will help form the dough into a ball.
- Lightly oil a rimmed tray and place the dough on the tray, don't let dough balls touch. Cover with plastic wrap lightly coated with cooking spray or oil. Let rest for 1 hour (See Note 4).
- Dust a clean surface lightly with flour. Lightly flour a rolling pin and roll each ball of dough into a thin rectangle about 8x12 inches. Work in batches and keep dough covered in between. OPTIONAL: once dough is rolled out, sprinkle sesame seeds on one side, and with rolling pin, press seeds into dough. These doesn’t have to look perfect.
Cook the Lavash
- Place a large cast-iron pan (or griddle over two burners) over medium-high heat for a few minutes or until a sprinkle of water instantly evaporates.
- Place the dough in the pan or over the griddle. Cook for 1 minute or until puffed slightly and blistered. Turn over using tongs to cook the other side, no more than 30 seconds. For extra browning, flip it over for 30 more seconds.
- Transfer the lavash to a baking sheet and cover with a dry kitchen towel while you cook the rest of the dough.
Storage
- Eat the lavash soon after making it or store it in plastic bags to keep the bread pliable. It’s okay if it dries out and turns brittle; rehydrate it by misting the lavash with water and covering it with a towel to let it soften. Soon after, it should be pliable enough to roll up without cracking. If it’s still cracking, mist with more water.
Notes
- You can refrigerate the dough overnight and bring it to room temperature for at least 2 hours before shaping.
- Refrigerated dough hydrates the flour better, improving texture.
- After resting, dough can be stored covered in the refrigerator for up to 3 days before use.
Nutrition Information
Show DetailsNutrition Facts
Serving: 8Serving
Amount Per Serving
Calories 244 kcal
% Daily Value*
| Calories | 244kcal | 12% |
| Carbohydrates | 43g | 14% |
| Protein | 6g | 12% |
| Fat | 5g | 8% |
| Saturated Fat | 1g | 5% |
| Sodium | 294mg | 12% |
| Potassium | 68mg | 1% |
| Fiber | 2g | 8% |
| Sugar | 1g | 2% |
| Calcium | 29mg | 3% |
| Iron | 3mg | 17% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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