This lavash bread recipe is easy, reliable and made with simple ingredients. Lavash is soft and perfect for wraps and sandwiches. Learn how to make this bread at home with this how-to tutorial and my notes and tips.
Nothing beats warm homemade bread and we have some of the best here! From our classic Persian barbari and sourdough barbari to simit and no yeast naan, you can find a bread recipe that you like. Today I'm going to show you how to make lavash, a classic Middle Eastern bread that's loved by many. This recipe is no fail and foolproof, you don't need any specific skills to make it and it tastes delicious!
Lavash is a soft and flat bread that can be folded easily to make sandwiches and wraps. It's popular in countries such as Armenia, Iran, Azerbaijan and Turkey. Traditionally, lavash is made in
Lavash (flat Bread)
As for the origin, there are debates about whether the bread is originally from Iran, Turkey or Armenia. Therefore it's considered a regional staple and not specific to one country.
This lavash recipe is easy, simple and foolproof. Simply mix, rise, shape and cook! Here is a step-by-step tutorial on how to make homemade lavash.
In a large bowl, mix warm water, warm milk, vegetable oil, sugar, salt and instant yeast to combine. Make sure your yeast is instant and doesn't need extra time to activate.
Lavash (armenian Flatbread)
Slowly add the flour to the water and milk mixture and mix so the dough comes together. You can use a stand mixer with a dough hook and knead for about 8 minutes until the dough comes together.
It's also possible to make the dough by hand. Transfer the dough to a lightly flour surface and knead to about 10 minutes until it comes together. The dough will be just a bit sticky.
Form the dough into a ball and rub some oil on the surface. Place it in a large bowl and cover with plastic wrap. Then leave in a draft-free place such as an off oven or microwave to rise for 40 minutes.
Lavash Cracker Bread Recipe
After 40 minutes, punch down the dough gently and divide it into 20 pieces. Shape each dough into a ball and cover them all with a kitchen towel so they don't dry.
Heat a large nonstick pan over medium heat. Generously flour your surface and rolling pin. Grab one of the dough balls and cover the rest with the towel. Roll out the dough to be very thin. Place it on the pan and cook for about 45 to 60 seconds until bubbles start to appear. Flip and cook on the other side for 45 seconds until it's fully cooked. Transfer to a plate and cover with a kitchen towel. Repeat with the remaining dough balls.
Lavash is one of the most versatile breads and there are so many things you can do with it. Here are a few suggestions:
Thermomix Recipe: Lavash Flat Bread
Flatbread is usually crispy whereas lavash is softer and can easily be folded. Lavash is also thinner than flatbread and is usually shaped into a circle.
This is a homemade bread which means it doesn't contain any preservatives and therefore, it won't keep forever. Lavash keeps well for about two days in a bread bag at room temperature and then for up to a week if refrigerated.
The main reason for a dough not doing well is because of the yeast not being activated. If the liquid is too hot or too cold, the yeast will not activate. The ideal temperature is between 115°F and 120°F.
Lavash Bread Recipe
Lavash dries out easily therefore it's best to keep it in a bread bag or a ziploc bag. However, if it dries a bit, sprinkle with just a few drops of water and then microwave for 10 seconds.
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This lavash bread recipe is easy, reliable and made with simple ingredients. Lavash is soft and perfect for wraps and sandwiches. Learn how to make lavash at home with this how-to tutorial.
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Calories: 89 kcal Carbohydrates: 17 g Protein: 3 g Fat: 1 g Saturated Fat: 1 g Sodium: 117 mg Potassium: 29 mg Fiber: 1 g Sugar: 1 g Calcium: 3 mg Iron: 1 mgThis homemade wrap bread, also known as lavash bread recipe is made using only 4 simple ingredients that you probably already have at home! And it is hard to believe that within a few simple steps you can get this irresistibly soft, thin and flexible bread that has a ton of different uses.
Lavash bread is the bread served with kebabs at Turkish restaurants. In our opinion, it is one of the most versatile pieces of bread you can make.
Lavash is one of the most loved foods in Turkey. You can use them to make adana kebab dürüm or doner kebab wraps. You can even create delicious crispy chips for dipping sauces like hummus dip. The possibilities are endless!
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We all love homemade bread, don’t we? We have several bread recipes for you here from homemade simit recipe to rustic Turkish cornbread recipe.
Today, we will be looking at all things lavash, from its origins to its ingredients, accompaniments, and ultimately how to make this delicious recipe. We will also discuss important storage techniques and alternative flours that can be used.
Lavash is a type of flatbread that is used in many Middle Eastern and Mediterranean cuisines. This bread is generally made from either a leavened dough or an unleavened dough.
Lebanese/pita Bread By Carmel2222. A Thermomix ® Recipe In The Category Breads & Rolls On Www.recipecommunity.com.au, The Thermomix ® Community
The unleavened lavash dough is made using only flour, water, milk, salt, and sometimes sugar. The leavened dough, and arguably the more traditional version, is made using flour, water, yeast, salt, and sugar.
This lavash dough is then rolled into a very thin round disc and cooked in either a hot clay oven or sometimes a wood or brick oven. Today, many people use a non-stick pan, wok, or griddle pan.
In Turkish cuisine, lavash bread is served as one of the sides for kabobs and used to make wraps, also known as dürüm. This wrap is made using lavash breads and kebabs.
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Many people have a misconception that lavash is the same as traditional flatbread. While they do closely resemble each other, the biggest difference is that flatbread is supposed to be thicker while lavash is meant to be thinner.
The shape of this Middle Eastern wrap bread also tends to be circular, compared to flatbreads which are more oblong in shape.
The use of lavash bread is also much more specific and is mostly used to make wraps, where many of the other flatbreads have multiple uses including being stuffed or serving as an accompaniment.
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If you look at Turkish cuisine specifically, there are only two types of flatbread; pide bread and flatbread bazlama. Neither can be used to make wraps.
To pinpoint the origin of lavaÅŸ is very difficult because many cultures and cuisines have influenced each other extremely over the last few decades, even centuries!
Although there isn’t an exact factual origin, no one can argue that it originated in the Middle East. The countries that use it most in their cuisines include Armenia, Azerbaijan, Iran, and Turkey. Each of these cultures has its own unique twist on the recipe and way that they use it.
Armenian Flatbread (lavash Bread Recipe)
We use all-purpose flour to help get the precise texture and gluten-structure that we need. We need the lavash dough to be flexible yet soft, something all-purpose flour is great for as it combines the characteristics of bread flour and cake flour.
The addition of yeast makes this lavash recipe a leavened one and it requires a resting or proofing period. It is very important to rest your dough and allow it to double in size. This step helps the dough develop gluten strands while also relaxing them. This will make the rolling out step much easier and leave you with a soft lavash wrap.
This lavash bread only has a few simple steps even the kids can help out with! This recipe has the best ratios that give you incredibly soft and flexible bread, perfect for virtually any use!
Lebanese Pita Bread Recipe {4 Ingredient Quick Recipe}
First, combine the ingredients. In a large bowl, combine the dry ingredients and mix well. Slowly add the warm water while mixing it with a fork. Eventually, you will have to start mixing it with your hands for about 5-10 minutes.
Place the dough into another bowl and cover it with a clean kitchen towel. Allow the dough to rest for 40-50 minutes or until it has doubled in size.
Second, shape the lavash pieces. Lightly dust the counter with some flour and place the dough down. Gently press down the dough so it deflates, then cut it into 10 pieces.
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Cover the pieces with a damp kitchen towel to prevent them from drying out while you are rolling the other pieces. Let them rest for 15 minutes before starting to roll out.
Third, roll each piece and cook. Cover each piece of dough with flour on both sides. Using a rolling pin, roll
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