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
Fluffy Lavash Bread — Occupy Kitchen
As for the origin, there are debates about whether the bread is originally from, but most believe it's from Armenia. However, it's considered a regional staple and is used in various cuisines.
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.
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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.
Easy Flatbread (no Yeast)
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:
Sourdough Lavash With Whole Grain Spelt: Traditional Armenian Flatbread
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.
Lebanese Lavash Bread
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.
Traditional Persian Lavash Bread
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 mgLavash is a soft, paper-thin flatbread. Much like pita, this ancient flatbread is a beloved staple of Armenian and Middle Eastern cuisine that is easy to make at home with pantry ingredients you likely have on hand. This lavash recipe will teach you how to make lavash any night of the week using a skillet!
Lavash is a delicate flatbread made from a handful of humble pantry staples. But it’s so much more than that! The soft, pliable Armenian bread is an essential part of the table across parts of the Middle East, Central Asia, and Caucasus region, particularly in Armenia, Azerbaijan, Iran and Turkey.
There, lavash is used not only for wraps but as a utensil, a vehicle for scooping dips like hummus or baba ganoush just as you would with pita. It even acts as an edible plate, soaking in kebab’s juices for a flavorful final bite.
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Though store-bought lavash is convenient and easy to find, it tends to be rather brittle and dry. There’s just nothing like the tenderness, comfort and warmth of fresh lavash bread.And luckily it is easy to make using a skillet!
Use this lavash recipe to make a wrap like tantuni or shawarma, or any time when you would typically use a tortilla. I also love to serve lavash alongside soups and stews, dips, meat, and more. This versatile bread may be tasty from the store but it’s absolutely exceptional when you make it yourself—well worth the extra effort!
Lavash is an ancient wafer-thin, pliable flatbread made of simple pantry staples including flour, salt, water (or milk), and yeast, although some recipes do skip the yeast and rely on old dough to make an unleavened lavash. In this recipe I do use milk for a more tender bread and a little honey for a hint of sweetness.
Ingredient Flatbread (no Yeast!)
The making of this flatbread can be traced back thousands of years. Many countries and cultures have been making Lavash (different variations of it) including, Armenia, Iran, and Kazakhstan, among others, making this bread a distinctly Middle Eastern bread. But the origin is most often attributed to Armenia, where women continue with the traditional method of making lavash.
They first roll large rectangular pieces using a large, thin dowel until the dough is longer than their arm. Then they gracefully drape the thin dough over a tool that looks like a puffy pillow with a handle on the back. In an impressively smooth next step, they swiftly slap the bread on the hot wall of an underground stone oven called a “tonir.”
The lavash sticks to the wall, cooking within seconds. A large metal hook is used to fetch the freshly made bread and they continue with the process, piling the thin flatbreads sky-high as they go.
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This beloved bread is made throughout the Middle East and is treasured by many. My hope is that by sharing this recipe it can become a treasured part of your life too.
Lavash is a great back pocket recipe: it’s a quick flatbread made with ingredients you likely have stocked. Here’s what you’ll need:
Lavash is a humble bread at the end of the day—you don’t need advanced techniques or fancy ingredients. Here’s how to make it:
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I love fresh lavash and I believe it is best eaten within a few hours of baking, but if you have any left, simply layer each lavash between parchment paper, place them in a large ziplock bag and seal.
The bread will keep well at room temperature for up to 4 days or freeze for up to 1 month. Frozen lavash can be warmed in a low-heated oven.
Lavash has a balanced, mild flavor that goes with just about anything. It’s very flexible, so it works particularly well with wraps like tantuni or shawarma.
Crispy Lavash Recipe
But don’t stop at wraps! Serve with dips like creamy whipped feta, hummus, muhammara, tirokafteri—the list goes on. You really can’t go wrong with a good dip and homemade bread.
Lavash is also makes for a great side to–or better yet, bed for–meat, like kebabs or meatballs. It will soak up the juices and sauces like a sponge. I also love to serve lavash alongside soups and stews or really anything brothy and delicious, like shakshuka or eggs in purgatory.
Lavash is a paper-thin, pillowy-soft flatbread that’s a beloved staple of Middle Eastern cuisine. I’ve adapted the traditional Armenian method to make a lavash recipe that’s easy to accomplish at home. Tender and fragrant, this versatile flatbread is perfect for wraps, dips, alongside soup, meat, fish and more.
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Calories: 107.2 kcal Carbohydrates: 20.4 g Protein: 4 g Fat: 0.9 g Saturated Fat: 0.3 g Polyunsaturated Fat: 0.2 g Monounsaturated Fat: 0.2 g Cholesterol: 1.6 mg Sodium: 200.7 mg Potassium: 56.3 mg Fiber: 0.9 g Sugar: 1.2 g Vitamin
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