Lavash Bread
This homemade lavash bread recipe is a delicious flatbread with roots in the Caucasus, perfect for wraps and various dishes.
Ingredients
Main Ingredients
- 2 cups All-purpose flour (unbleached preferred) Provides structure and texture
- 1 cup Whole wheat flour Adds nutrition
- 1 teaspoon Dry active yeast Helps bread rise
- 1/2 teaspoon Sugar Feeds the yeast
- 3/4-1 tablespoon Sea salt For flavor
- 4 tablespoons Olive oil Adds moisture and richness
- 700 ml Warm water Binds ingredients and activates yeast
Optional Add-ins for Extra Flavor
- Sesame seeds For a nutty crunch
- Poppy seeds For visual appeal
- Ajwain seeds For a unique herbal note
- Dried herbs like thyme or oregano For flavor enhancement
- Crushed garlic For savory depth
Instructions
Dough Preparation
- Combine yeast, warm water, and a bit of sugar in a bowl and let it froth for 10-15 minutes.
- In a separate bowl, mix the dry ingredients, creating a well in the center and pour in the yeast mixture along with the olive oil.
- Knead the dough on a floured surface for 5-7 minutes until it becomes smooth and elastic.
Rising the Dough
- Cover the dough and let it rise in a warm, draft-free area for 45-60 minutes or until doubled in size.
Shaping the Lavash
- Divide the risen dough into 10-12 equal pieces and shape each into a ball.
- Stretch each ball into thin ovals or circles using your hands.
Cooking the Lavash
- Preheat the oven to 425°F (218°C) and bake on a pizza stone or baking sheet for 10-15 minutes until lightly golden.
- Alternatively, cook on a preheated skillet or grill, flipping after 30 seconds.
Notes
Store lavash bread wrapped in a kitchen towel for up to 5 days at room temperature. It can also be frozen for up to 6 months.