Is a traditional Armenian flatbread that is delicious, versatile, and easy to make at home. This scrumptious bread is soft and pliable enough for wraps yet sturdy enough to dip into stews. Plus, it is made with only 5 simple ingredients!
Lavash is a simple dish with major staying power. This time-honored traditional flatbread is temptingly thin and crispy while remaining soft, flexible, and foldable. It is easy to understand why this Middle Eastern gem has been around for thousands of years!
This Armenian flatbread recipe is simple and straightforward to make. In fact, the only necessary ingredients are flour, yeast, oil, salt, and water. However, it does require some time and patience. Have faith and resist the temptation to skip or rush through any steps! I also highly recommend a stand mixer. It isn’t absolutely necessary but will make your life much easier.
Armenian Hachapuri Recipe (cheese And Egg Filled Lavash)
Eat the lavash soon after making it or store it in plastic bags to keep the bread pliable once cooled. It’s okay if it dries out and turns brittle; rehydrate it by misting the lavash with water and covering it with a towel to let it soften. Soon after, it should be pliable enough to roll up without cracking. If it’s still cracking, mist with more water.
For the best results, you want to roll the dough out quite thin. This will make the lavash flatbread more pliable and give it more of those big airy bubbles. Aim for about ⅛ inch or even a little thinner.
Yes! Once the dough has been divided and shaped into balls, you can choose to cover it with plastic wrap and store it in the refrigerator for up to 3 days.
National Georgian Bread
Then, when it is time to make the lavash flatbread, all you will need to do is roll it out and cook it.
Calories: 244 kcal | Carbohydrates: 43 g | Protein: 6 g | Fat: 5 g | Saturated Fat: 1 g | Sodium: 294 mg | Potassium: 68 mg | Fiber: 2 g | Sugar: 1 g | Calcium: 29 mg | Iron: 3 mg
The information shown is an estimate provided by an online nutrition calculator. It should not be considered a substitute for a professional nutritionist’s advice.
Georgian Bread Lavash Dark Rustic Background Close Stock Photo By ©alexey_seafarer 309728708
I was bitten by the cooking bug as a kid cooking and baking along side my mom. After an ROP restaurant course in high school, I went to work in restaurants and catering. My love of travel and food has led me across the world and I love to share those foods with family and friends.Georgian Bread, also called Lavash or Pita, is a delicious aromatic bread with a crisp crust and a soft chewy center. Traditionally it is cooked in a circular brick oven and the raw dough is slapped on the sides of it and allowed to bake. As I am assuming you do not have one of these special ovens in your home kitchen, this is a simple recipe for you to make it at home.
This bread is one of the main cuisine specialties of Georgia, along with Khinkali (Soup Dumplings) and Khatchapuri (Georgian Bread with Cheese and Egg in the middle).
300 grams Bread Flour (I like Bob’s Red Mill, but anything you have should be fine, even All Purpose if you’re in a pinch).
Lavash Georgian Bread Food Crust Ruddy Closeup Photo Background And Picture For Free Download
2. Pour dough onto a counter top and start kneading it until it is doughy and tacky. Place back in the bowl and cover with a damp towel for about an hour.
3. After an hour you can stretch the dough into a circle or oval and punch a hole in the middle. You can use your finger or a chopstick…doesn’t really matter.
4. Place dough into a preheated oven at 220°C or 430°F for about 10 minutes. About 5 minutes in, I like to quickly open the oven and spritz the top of the bread with water to help create the crusty brown spots on top.
Lavash (armenian Flatbread)
Georgian Bread is best eaten the same day it is made, preferably straight out of the oven. I like to pair it with my Shakshuka since it tastes great with the tomato sauce and egg. If you want a super authentic Georgian recipe to serve this with, you can also make Chakhokhbili, a chicken stew recipe I found in a 1939 old Soviet cookbook.
A classic recipe for traditional style Georgian bread. This recipe is most often seen around the Khakheti region, but you'll find it all over the country.
Georgian Bread is best eaten the same day it is made, preferably straight out of the oven. I like to pair it with my Shakshuka since it tastes great with the tomato sauce and egg.
Bread Lavash Royalty Free Images, Stock Photos & Pictures
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Georgian Bread (lavash/pita) Recipe
For some reason people think Polenta is an intimidating dish. The truth is, it’s probably one of the most simple … Perfect Polenta Recipe Read…In Georgia, bread is called puri (pronounced “poo-ree”) and is traditionally baked in a deep circular clay oven called a tone (pronounced “ton-AY”). Traditional bread, especially the long pointed bread called shotis puri, is very popular and usually served with every meal.
Our baker’s name is Zaur Skhirtladze and he comes from the Racha Region of Western Georgia. In earlier times all bakers came from Racha (Georgian: რაჭა) and they are generally acknowledged to be the best bakers in Georgia.
The men from Racha have a reputation for talking very calmly and kindly and for doing things very slowly and carefully. They are also renowned for their sense of humor, which we found to be absolutely true when Zaur told us:
Buy Lavash: The Bread That Launched 1,000 Meals, Plus Salads, Stews, And Other Recipes From Armenia Book Online At Low Prices In India
When Columbus set foot in America and planted a sign saying ‘I found this land’ a man from Racha appeared from nowhere and told him ‘How can you say you found this land when I have been baking bread here for 30 years’.
There is a tradition of bread making in Zaur’s family. His father was a baker in the Soviet Army during the Second World War.
Although Zaur started working in a bread factory he left in 1977 to make handmade traditional Georgian bread. He was taught how to make it by his godfather and he told us that it takes time to learn how to make good bread. It takes much strength to knead the dough and much skill to place the dough inside the tone (oven) and take out the baked bread without dropping it in the fire.
Lavash, Georgian Bread And Butter On Wooden Board Stock Photo
Traditional tones are made of clay and burn wood but Zaur told us that the smoke damages the building so his tone is gas fired. The interior is lined with fire proof bricks. The outside is made of a mixture of special quartz sand which is used in making glass and a fire proof clay called Chamuti. This mixture is spread on the outside of the tone and wrapped in linen. When it dries it fuses into a hard, fireproof surface. This tone will last for 7-8 years before it will need to be replaced.
The heat inside the bakery was phenomenal. When we mentioned this, Zaur laughed and told us that “You cannot bake bread in a cold tone”. More Racha humor!
Zaur told us that his busiest time of year is at New Year. Huge quanties of bread are eaten during New Year feasts and customers queue for hours to collect anything from 10-50 breads! At New Year Zaur used 10 x 50kg bags of flour and made more than 1, 400 loaves of bread. He mentioned that this is his physical limit for mixing dough by hand. He pointed out that modern bread factories use electrically powered mixers for the dough but you have to be physically strong to hand mix the dough (25kg at a time) when making traditional bread.
Shotis Puri Handmade Georgian Bread Lavash Stock Photo 2345329743
Filed under Baking · Tagged with Baking, Bread, Bread Making, Cooking, грузинский хлеб, Food Photography, Georgia, Georgian Bread, Georgian cuisine, New Year, шоти, Racha, Republic of Georgia, Shotis Puri, Soviet Army, Tbilisi, Tourist Information, Traditional Bread, Travel
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