Lavash is a flatbread that originated in Armenia, but is now used in cuisines throughout western Asia and the Middle East. When making the bread for wraps, it is best used fresh. Lavash quickly dries out and hardens the longer it is exposed to air. Once dried, the bread will keep for nearly a year.
Traditionally, this bread is baked in a clay oven, but pizza stones work well in modern kitchens. If you don’t have a pizza stone, a large baking sheet may be used in a pinch. Lightly oil the baking sheet to keep the bread from sticking. Roll the flatbread as thinly as possible in a rectangular or oval shape. Lavash bakes quickly, so stay near the oven to watch it puff up.
Ingredients
2 teaspoons active dry yeast
1 1/2 cups (12 ounces) warm water (105-115 degrees F)
3 1/4 cups (1 pound) all purpose flour
2 teaspoons salt
3 tablespoons olive oil
In a small bowl, sprinkle yeast over warm water. Let sit for a minute, stir to combine, then let sit until frothy, about 10 minutes.
In the bowl of a large food processor fitted with a dough blade or a large bowl, combine flour and salt. Stir in yeast with water and oil until dough comes together. It will be a wet dough.
Lightly oil a large bowl and add dough. Cover and let rise until doubled, about 1 1/2 hours.
Preheat oven to 500 degrees F. If available, place pizza stone on middle rack of oven.
On a floured baker's peel or parchment, pull off a piece of dough slightly larger than a golf ball and roll as thinly as possible. Slide onto stone from baker's peel or slide parchment onto stone using a baking sheet. If stone is unavailable, use a lightly oiled large baking sheet. Bake in preheated oven just until puffed and turning golden in spots on bottom, about 90 seconds. Immediately remove from oven and repeat with remaining dough.
Adapted from Joe Pastry
https://tarasmulticulturaltable.com/lavash-armenian-flatbread/
Tamara Noubarian says
1 January, 2018 at 9:02 pmWhy are you putting yeast in an unleavened bread?
Tara says
1 January, 2018 at 9:27 pmHi Tamara! I see that Lavash is traditionally unleavened, but came across many recipes that include yeast with the use of modern ovens. I personally opted for yeast for the texture.