Lavash (Armenian Flatbread)
User Reviews
5
-
Prep Time
30 mins
-
Cook Time
10 mins
-
Additional Time
1 hr
-
Total Time
1 hr 40 mins
-
Servings
12
-
Calories
156 kcal
-
Cuisine
Mediterranean, Middle Eastern, Turkish, Armenian
Lavash (Armenian Flatbread)
Description
Lavash is a traditional Armenian flatbread dough combining lukewarm water, milk, yeast, olive oil, honey, and salt with all-purpose or bread flour. The dough ferments until doubled, developing mild yeasty flavor and softness. Milk enriches the dough for a tender crumb compared to all-water versions.
The dough is portioned, rested briefly, then rolled thin into rounds before cooking on a preheated nonstick pan or griddle. This method creates thin, pliable flatbreads with a delicate chew. The flour choice influences outcome: all-purpose yields softer, thinner lavash suitable for wraps, while bread flour produces a chewier, slightly thicker texture.
This flatbread is useful for wraps, sandwiches, or accompanying dips and spreads, offering a soft and flexible alternative. It can be stored and reheated easily, making it practical for various meals or snacks.
The recipe notes explore the flour variations and their effect on texture, empowering cooks to choose based on their texture preference. The use of lukewarm liquids and proofed yeast ensures good rise and elasticity in the dough.
Ingredients
- 3/4 cup water lukewarm
- 3/4 cup milk milk is not traditional but it makes a softer lavash which I prefer, lukewarm
- 2 teaspoons active dry yeast , can substitute instant yeast and add it directly to the flour along with the liquids and proceed)
- 1 tablespoon olive oil
- 1 teaspoon honey
- 1 1/2 teaspoons salt
- 3 1/2-4 cups all-purpose flour (see Note about flour type)
Instructions
- Stir together the water, milk, yeast, oil and honey and let sit for 5-10 minutes until nice and frothy. In the meantime, place the flour and salt in the bowl of a stand mixer with a dough hook attached. Add the yeast mixture and knead on "2" until everything comes together in a dough and then continue to knead for 7 minutes. (Alternatively this can be done by hand: knead the mixture until it comes together, then transfer to a floured work surface and knead for 10 minutes.)Form the dough into a ball, spray the bowl with oil, return the dough ball to the bowl, lightly spray the dough with oil, cover with plastic wrap and let sit in a warm place for up to an hour or until the dough has doubled in size.
- Punch the dough down, divide into 12 equal pieces (or 6 if using for larger wraps and you have an extra large skillet or griddle), lay them on a lined baking sheet and cover with a towel. Let rest for 10-15 minutes.
- Preheat a large non-skillet or griddle over medium heat. Transfer a dough ball ball to a floured work surface and roll out a thinly as you can. Lightly spray the skillet or griddle and place the dough on it. Cook for roughly 45-60 seconds or until the dough bubbles and has some brown spots on the bottom then flip it over and cook on the other side for another 30-40 seconds. Transfer to large plate or baking sheet and cover with a towel so it retains moisture. Repeat this process for the remaining dough balls, stacking the finished lavash on top of each other under the towel. Best served immediately. For best texture enjoy within the same day. To store, place the lavash in a ziplock bag at room temperature for up to 2 days. To freeze layer them with parchment paper and store in a freezer bag or container for up to one month. To serve, spray lightly with water and reheat slowly in the oven.
Notes
- Using all-purpose flour creates a softer, thinner lavash ideal for wraps.
- Bread flour increases chewiness and thickness for a heartier flatbread.
- You can substitute instant yeast added directly to the flour and liquids for convenience.
- Lukewarm water and milk activate the yeast properly for good dough rise.
Nutrition Information
Show DetailsNutrition Facts
Serving: 12Serving
Amount Per Serving
Calories 156 kcal
% Daily Value*
| Serving | 12lavash | |
| Calories | 156kcal | 8% |
| Carbohydrates | 29g | 10% |
| Protein | 4g | 8% |
| Fat | 2g | 3% |
| Saturated Fat | 1g | 5% |
| Polyunsaturated Fat | 0.3g | 2% |
| Monounsaturated Fat | 1g | 5% |
| Cholesterol | 2mg | 1% |
| Sodium | 298mg | 12% |
| Potassium | 67mg | 1% |
| Fiber | 1g | 4% |
| Sugar | 1g | 2% |
| Vitamin A | 25IU | 1% |
| Vitamin C | 0.01mg | 0% |
| Calcium | 25mg | 3% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
You'll Also Love
