Armenian Lavash Bread

Ingredients

• 4 cups (480g) all-purpose flour 4 cups (480g) all-purpose flour
• 1 teaspoon salt 1 teaspoon salt
• 1 ½ cups (355ml) warm water 1 ½ cups (355ml) warm water

Nutrition

• Calories (kcal / KJ): 160 kcal / 670 KJ
• Fat (total, saturated): 0.5g, 0g
• Carbohydrates (total, sugars): 34g, 0g
• Protein: 5g
• Fiber: 1g
• Salt: 0.6g

Preparation

1. 1.
   In a large mixing bowl, combine the flour and salt.
2. 2.
   Gradually add the warm water to the flour mixture, stirring with a wooden spoon until a dough forms.
3. 3.
   Transfer the dough to a floured surface and knead for about 5 minutes until smooth and elastic.
4. 4.
   Divide the dough into 8 equal portions and shape each portion into a ball.
5. 5.
   Cover the dough balls with a clean kitchen towel and let them rest for 30 minutes.
6. 6.
   Preheat the oven to 230°C (450°F) and place a baking stone or baking sheet inside to heat up.
7. 7.
   On a floured surface, roll out each dough ball into a thin oval or rectangular shape, about 1/8 inch thick.
8. 8.
   Carefully transfer the rolled-out dough onto the preheated baking stone or baking sheet.
9. 9.
   Bake for about 2-3 minutes on each side until the bread puffs up and develops golden brown spots.
10. 10.
    Remove the Lavash from the oven and let it cool on a wire rack.
11. 11.
    Repeat the process with the remaining dough balls.
12. 12.
    Once cooled, store the Lavash in an airtight container or enjoy it immediately.

Treat your ingredients with care...

• Flour — Use all-purpose flour for the best results. Bread flour can also be used for a slightly chewier texture.
• Warm water — The water should be warm, but not too hot, to activate the gluten in the flour and help the dough rise.

Tips & Tricks

• For a softer Lavash, brush the rolled-out dough with olive oil before baking.
• Experiment with adding herbs or spices to the dough for additional flavor variations.
• If you don't have a baking stone, a baking sheet can be used instead.
• Store the cooled Lavash in an airtight container to maintain its crispness.
• To reheat leftover Lavash, lightly dampen it with water and warm it in a hot skillet or oven.

Serving advice

Serve Armenian Lavash as a side to dips like hummus or baba ganoush, or use it as a wrap for kebabs, falafel, or grilled vegetables. It can also be torn into pieces and used for scooping up stews or curries.

Presentation advice

To present Lavash, stack the breads on a platter or arrange them in a basket. You can also roll them up individually and tie them with a ribbon for a more elegant presentation.