Traditional Armenian Lavash Bread Recipe

Ingredients

  • 1 cup of warm water
  • 2 cups of all-purpose flour
  • 1 teaspoon of instant yeast
  • 1 teaspoon of salt
  • 1 teaspoon of sugar
  • 1 tablespoon of olive oil

Steps and instructions

  1. In a large bowl, combine warm water and sugar until the sugar is fully dissolved.
  2. Add the instant yeast to the water and sugar mixture, and let it sit for about 5 minutes until it becomes frothy.
  3. Gradually add the all-purpose flour and the salt to the yeast mixture, stirring constantly to create a uniform dough.
  4. Once the ingredients are thoroughly mixed, add the olive oil to the dough and knead it for about 10 minutes until the dough is smooth and elastic.
  5. Place the kneaded dough in a greased bowl, cover it with a cloth, and let it rise in a warm place for about 1 hour or until it doubles in size.
  6. After the dough has risen, preheat the oven to 450 degrees Fahrenheit and place a baking stone or inverted baking sheet inside to heat.
  7. Divide the dough into small balls, about the size of a golf ball, and roll each one out on a floured surface until it's very thin.
  8. Place each rolled out piece of dough onto the preheated baking stone or inverted baking sheet, and bake for about 2-3 minutes, or until the lavash is lightly browned and crispy.
  9. Remove the lavash from the oven and let it cool before serving.

Tools for making

Recipe variations

  • Whole wheat flour instead of all-purpose flour
  • Adding herbs and spices to the dough, such as oregano, garlic powder, or chili flakes
  • Using different oils, like sesame oil or avocado oil, for a unique flavor
  • Replacing the water with flavored liquids such as vegetable broth or tomato juice
  • Adding toppings like sesame seeds, poppy seeds, or grated cheese before baking
  • Creating a gluten-free version using gluten-free flour blends
  • Adding finely chopped onions, garlic, or herbs into the dough for added flavor
  • Experimenting with different shapes and sizes, such as making smaller lavash rolls or larger rectangular sheets
  • Using alternative sweeteners like honey or maple syrup instead of sugar
  • Making a vegan version by omitting the dairy-based ingredients and using plant-based substitutes

Recipe overview

Welcome to our step-by-step guide to making homemade Lavash, a traditional Armenian flatbread! This recipe is straightforward, fun, and a great introduction to baking your own bread at home. The ingredients are simple: just water, flour, yeast, salt, sugar, and a bit of olive oil. The process involves mixing and kneading the dough, letting it rise, and then baking it until it's perfectly crisp. The resulting Lavash is thin, crunchy, and perfect for dipping or using as a base for wraps. Plus, the satisfaction of making your own bread from scratch is truly unbeatable. Enjoy the experience and the delicious end result!

Common questions

  1. Can I use whole wheat flour instead of all-purpose flour? Yes, you can substitute whole wheat flour for all or part of the all-purpose flour in this recipe. Keep in mind that the texture and flavor of the lavash may be slightly different.
  2. Can I make the dough ahead of time and refrigerate it? Yes, you can make the dough ahead of time and refrigerate it. After kneading the dough, place it in a greased bowl, cover it with plastic wrap, and refrigerate for up to 24 hours. When ready to use, let it come to room temperature and proceed with rolling and baking.
  3. Can I freeze the lavash? Yes, you can freeze the lavash. Allow it to cool completely, then place it in an airtight container or freezer bag and freeze for up to 3 months. Thaw at room temperature before serving.
  4. Can I add herbs or spices to the dough? Absolutely! Feel free to add herbs like dried oregano, thyme, or rosemary to the dough for added flavor. You can also sprinkle some sea salt, sesame seeds, or poppy seeds on top before baking for added texture.
  5. What can I serve lavash with? Lavash is versatile and can be served with various dips, spreads, or used as a wrap. It pairs well with hummus, tzatziki, baba ganoush, or even as a base for pizza toppings.

Serving dishes and utensils

  • Baking Stone - A flat, heat-retaining surface for baking the lavash.
  • Rolling Pin - Used to roll out the dough into thin sheets.
  • Baking Sheet - Alternatively, an inverted baking sheet can be used as a surface for baking the lavash if a baking stone is not available.
  • Bowl - A large bowl is needed for mixing and kneading the dough.
  • Cloth - A cloth is used to cover the dough while it rises.

Origin stories

Lavash is a traditional thin bread that originates from Armenia, a small country in the Caucasus region of Eurasia. The art of making Lavash is so significant in Armenian culture that it was inscribed in UNESCO's list of Intangible Cultural Heritage in 2014. The process of baking Lavash is a community event, often involving the entire family. The dough is rolled out flat and slapped against the hot walls of a traditional clay oven called a tonir. It's said that the bread is as thin as a sheet of paper and as wide as a big smile. Not merely a food, Lavash has a symbolic meaning in Armenian folklore, symbolizing well-being and prosperity. It's a staple at the Armenian table, and its preparation is steeped in tradition and care.

Disclaimer: This recipe was not created by humans and we cannot ensure that it will turn out as expected. We do not guarantee or take any liability for the accuracy of this recipe (including steps, ingredients, nutritional information, and all sections on this page). You should check to make sure you are not allergic to any ingredients and take safety precautions while making this. The images on this page are generated by AI and may not accurately represent the result of making this recipe.