Lavash (Armenian Flatbread)
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.
Servings 4 Lavash
- 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.