Lavash
Lavash is one of the oldest known flatbreads, traditionally consumed in Armenia, Iran, and other Middle Eastern countries. The thin dough is traditionally baked on the hot wall of an oven or in a tandoor to be perfectly soft and pliable. Lavash is an excellent base for wraps, sandwiches, or can be enjoyed on its own with dips. Its simplicity and versatility make it one of the most popular types of bread in the Middle East and Central Asia.
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Ingredients for this recipe
Servings: 6
300
g
All-purpose flour
150
ml
Water
1
tsp
Salt
10
ml
Olive oil
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Preparation Steps
1
In a large bowl, combine the flour and salt.
2
Gradually add the water and olive oil, then knead until you have a soft, pliable dough.
3
Cover the dough and let it rest for 20 minutes.
4
Divide the dough into 6 equal portions, then shape them into balls.
5
On a lightly floured surface, roll each ball into thin, round or oval sheets (about 1 mm thick).
6
Heat a dry skillet or griddle over medium-high heat. Cook the lavash for 30 seconds on one side.
7
Flip and cook for another 30 seconds, until light brown spots appear.
8
Remove from the skillet and cover with a kitchen towel to keep it soft.
9
Repeat with the remaining dough. Serve fresh or let cool and store in an airtight container.
10
Use as a wrap, for dipping, or as a sandwich base.
