5.0 from 150 votes
Lavash (Armenian Flatbread)
The soft, chewy thin flatbread popular in Middle Eastern and Mediterranean cuisine that is so delicious for wraps, sandwiches, pizza, and more!
Prep Time
30 mins
Cook Time
30 mins
Additional Time
1 hr
Total Time
1 hr 40 mins
Servings: 12
Calories: 156 kcal
Course:
Side Dish , Bread
Cuisine:
Mediterranean , Middle Eastern , Turkish , Armenian
Ingredients
- 3/4 cup lukewarm water
- 3/4 cup lukewarm milk (milk is not traditional but it makes a softer lavash which I prefer)
- 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.
Cup of Yum
Notes
- Lavash can be made with either all-purpose flour or bread flour, depending on the texture and consistency you want. Both types of flour will produce delicious lavash, but they have slight differences in their characteristics:
- All-Purpose Flour: using all-purpose flour will result in lavash that is softer, thinner, and more pliable. In other words, it's especially suited for making wraps. It is the most commonly used flour for lavash.
- Bread Flour: this has a higher protein content than all-purpose flour, which will result in a chewier and slightly thicker lavash. Use this if you prefer a heartier, chewier texture.
Nutrition Information
Serving
12lavash
Calories
156kcal
(8%)
Carbohydrates
29g
(10%)
Protein
4g
(8%)
Fat
2g
(3%)
Saturated Fat
1g
(5%)
Polyunsaturated Fat
0.3g
Monounsaturated Fat
1g
Cholesterol
2mg
(1%)
Sodium
298mg
(12%)
Potassium
67mg
(2%)
Fiber
1g
(4%)
Sugar
1g
(2%)
Vitamin A
25IU
(1%)
Vitamin C
0.01mg
(0%)
Calcium
25mg
(3%)
Iron
2mg
(11%)
Nutrition Facts
Serving: 12Serving
Amount Per Serving
Calories 156
% 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.