A recipe for Lavash (Armenian Flatbread)! Flour, salt, and water are combined to form a smooth dough, rolled into thin sheets, and baked until golden.
Lavash (Լավաշ) is an Armenian Flatbread now found throughout western Asia and the Middle East. They are especially delicious warm from the oven wrapped with cheese and fresh greens or even as the base for Musakhan Wraps (Palestinian Chicken Wraps). After drying, they can also be crumbled into Khash (a winter soup).
Traditionally, this bread is baked in a clay oven called a tonir (թոնիր). I tried to make use with the closest option in the kitchen, a pizza stone in a hot oven. Preheat the oven and stone for about an hour before baking the bread to make sure it is as hot as possible. 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. Lavash bakes quickly, so stay near the oven to keep an eye on it.
Roll and stretch the bread as thin as possible into the shape of an oval or rectangle. Lavash can be quite large, up to around 35 inches long. I was a bit limited due to the size of my pizza stone, so I rolled each piece into an oval about 14 inches long. After resting for 30 minutes, the dough should be smooth, pliable, and easy to roll without sticking. Only dust the work surface if absolutely needed.
To keep the Lavash from drying out, spray or sprinkle with water immediately after it comes out of the oven and stack together. Cover with a damp towel until ready to serve. This will help keep the bread soft and pliable. Once cooled, you can freeze the lavash in an air-tight freezer safe bag for up to one month.
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Lavash (Armenian Flatbread)
Adapted from 196 Flavors
Lavash (Armenian Flatbread)
- 3 cups all-purpose flour
- 1/2 teaspoon salt
- 1 cup warm water
- Place a large pizza stone in the center rack of an oven and preheat to 500˚F.
- In the bowl of a stand mixer fitted with a dough hook or a large bowl, combine the flour and salt. Stir in the water and knead to form a smooth and soft dough. If too crumbly, add a little more water. If too sticky, add a little more flour. Cover the bowl with plastic or a towel and allow to rest for 30 minutes.
- Cut the rested dough into 4 equal pieces. Place one piece on a work surface and cover the others. Roll the dough into a long oval or rectangle as thin as possible.
- Carefully transfer to the preheated stone and cook until puffed with golden spots, about 2-3 minutes. Remove to a plate and lightly spray or sprinkle with water. Cover with a damp cloth and repeat with remaining pieces of dough, spraying them with water and stacking with the previously cooked lavash.
- After cooling, store in an airtight bag at room temperature or freeze for up to one month.