Lavash (Armenian Thin Flatbread)
Local name: Լավաշ
In short: Large, paper-thin Armenian flatbread baked on a hot surface until blistered, soft enough to wrap around cheese and herbs. It takes about 1 h 5 min in total and makes 8 servings.
- Prep
- 40 min
- Cook
- 25 min
- Resting
- 1 h 15 min
- Total
- 1 h 5 min
- Servings
- 8
- Difficulty
- Medium
- Calories
- 235 kcal
Lavash is the thin flatbread found at every Armenian table, used to scoop up food, wrap cheese and herbs, or line a plate of grilled meat. In villages it is baked against the wall of a clay oven called a tonir, and at home a very hot oven or a heavy skillet gives a good result. The dough is rolled paper-thin, so the loaves bake in a couple of minutes. Fresh lavash is soft and bendable and keeps for days.
Instructions
- Mix the flour, yeast and salt in a large bowl. Add the water and oil and knead for 10 minutes until smooth and elastic.
- Cover and leave for 1 hour until puffy. Divide into 8 pieces, roll them into balls and rest, covered, for 15 minutes.
- Heat the oven to 260°C (500°F) with a baking sheet or stone inside. Alternatively, heat a heavy skillet over high heat.
- Roll one ball at a time on a floured surface into a very thin oval, about 35 x 20 cm (14 x 8 in) and 2 mm thick. Prick all over with a fork and sprinkle with sesame, if using.
- Lay the dough on the hot sheet and bake for 2 to 3 minutes until blistered with brown spots. In a skillet, cook 1 minute per side.
- Stack the finished lavash under a clean towel so they stay soft. Serve fresh.
Tips
- Roll as thin as you can, almost see-through. Thin sheets bake in 2 minutes and stay pliable.
- Stack baked lavash under a damp towel or in a bag to keep them soft. To store them dry, leave them flat and sprinkle with water to soften before using.
Questions and answers
How do I keep lavash soft?
Stack the warm breads and cover them with a clean towel, or seal them in a bag once cool. They stay soft for 3 days.
Can I freeze lavash?
Yes. Stack with parchment between the sheets and freeze for up to 3 months. Thaw at room temperature and warm in a dry pan.
What can I do with lavash?
Wrap it around cheese and herbs, use it as a wrap for grilled meat, or tear it into pieces to scoop up dips and stews.
How long does it take to make Lavash (Armenian Thin Flatbread)?
About 1 h 5 min in total: 40 min of preparation and 25 min of cooking.
How many calories are in Lavash (Armenian Thin Flatbread)?
About 235 kcal per serving, with 7 g of protein, 47 g of carbohydrates and 2 g of fat. These values are estimates.
Nutrition per serving
| Calories | 235 kcal |
|---|---|
| Protein | 7 g |
| Carbohydrates | 47 g |
| Fat | 2 g |
| Fiber | 2 g |
| Sugar | 0 g |
| Sodium | 380 mg |
Estimated values, calculated from the ingredients.
