Lavash Bread
User Reviews
4.9
-
Prep Time
20 mins
-
Cook Time
25 mins
-
Rising Time
40 mins
-
Servings
20
-
Calories
89 kcal
-
Cuisine
Persian
Lavash Bread
Description
Lavash Bread requires mixing warm water and milk with oil, sugar, salt, and instant yeast, followed by gradually adding all-purpose flour to form a sticky dough. After kneading and letting it rise for 40 minutes, the dough is divided into 20 pieces. Each ball is rolled out thinly with ample flour to prevent sticking, then cooked briefly on a medium-heated pan until characteristic bubbles appear and the bread is lightly cooked on both sides.
The bread has a soft, pliable texture suitable for wrapping or serving alongside meals. Covering cooked breads with a kitchen towel prevents drying and maintains softness. Proper temperature control for liquids ensures yeast activation without killing it, critical for rise.
Storage tips include placing the bread in sealed bags to avoid drying out, and if the bread does become dry, sprinkling with a few drops of water and microwaving briefly restores softness. Maintaining towel coverage during rolling prevents hard crusts on the dough balls that would hinder bubble formation.
Ingredients
- 3/4 cup water warm
- 3/4 cup milk warm
- 1 tbsp vegetable oil or other neutral flavored oils
- 1/2 tbsp granulated sugar
- 1 tsp salt
- 1 tbsp instant yeast
- 3 1/2 cup all-purpose flour plus more for dusting the surface
Instructions
- In a large bowl mix water, milk, oil, sugar, salt and instant yeast.
- Slowly add in the flour and mix using your hands or stand mixer until the dough comes together. This would take between 8 to 10 minutes. The dough will be a bit sticky.
- Rub a bit of oil all over the dough and place it in a large bowl. Cover and let it rise for 40 minutes. (I usually let mine rise in an "off" oven)
- After 40 minutes, gently deflate the dough and divide it into 20 pieces. shape each piece into a ball. Cover them all with a kitchen towel so they don't dry as you cook them.
- Heat a nonstick pan over medium heat. Flour your surface and your rolling dough very well. Place a dough ball on the surface and roll it out to be very thin.
- Place it on the hot pan and cook for 45 seconds to one minute. There will be bubbles. Flip and cook on the other side for about 30-45 seconds. Place the bread on a plate and cover with a kitchen towel.
- Repeat with the remaining dough.
Notes
- Use warm liquids between 115°F and 120°F to properly activate yeast without killing it.
- Store finished lavash breads in sealed bags to prevent drying; rehydrate slightly with water and microwave if they harden.
- Keep dough balls covered with a towel during rolling to avoid formation of a dry surface that inhibits bubbling during cooking.
- Cover cooked lavash breads immediately with a towel to retain moisture and softness while cooking subsequent pieces.
Nutrition Information
Show DetailsNutrition Facts
Serving: 20Serving
Amount Per Serving
Calories 89 kcal
% Daily Value*
| Calories | 89kcal | 4% |
| Carbohydrates | 17g | 6% |
| Protein | 3g | 6% |
| Fat | 1g | 2% |
| Saturated Fat | 1g | 5% |
| Sodium | 117mg | 5% |
| Potassium | 29mg | 1% |
| Fiber | 1g | 4% |
| Sugar | 1g | 2% |
| Calcium | 3mg | 0% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.9
You'll Also Love
Homemade Rose Harissa Paste
