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Lavash
Created by: Howcan Team
Ingredients
- 3 cups of all-purpose flour
- 1 teaspoon of salt
- 1 teaspoon of sugar
- 1 teaspoon of active dry yeast
- 2 tablespoons of olive oil
- 1 cup of warm water
Instructions
- In a large mixing bowl, combine 3 cups of all-purpose flour, 1 teaspoon of salt, and 1 teaspoon of sugar.
- In a small bowl, dissolve 1 teaspoon of active dry yeast in 1 cup of warm water. Let it sit for 5 minutes until it becomes frothy.
- Add the yeast mixture and 2 tablespoons of olive oil to the dry ingredients. Mix until a dough forms.
- Transfer the dough to a floured surface and knead for 5-7 minutes, or until the dough is smooth and elastic.
- Place the dough in a greased bowl, cover with a clean kitchen towel, and let it rise in a warm place for 30-45 minutes, or until doubled in size.
- Preheat the oven to 500°F (260°C) and place a baking sheet or pizza stone in the oven to preheat as well.
- Divide the dough into 8 equal portions and roll each portion into a thin, oval-shaped flatbread.
- Carefully transfer the rolled out lavash onto the preheated baking sheet or pizza stone and bake for 2-3 minutes, or until puffed and lightly browned.
- Remove from the oven and let the lavash cool for a few minutes before serving.
- Enjoy your homemade lavash as a delicious accompaniment to your favorite Middle Eastern dishes!
Lavash is a traditional thin, soft flatbread with a history dating back to ancient Armenia. It is a staple in Armenian, Iranian, and Turkish cuisine, and is often enjoyed with kebabs, dips, and other dishes. The dough is rolled out and then slapped onto the walls of a clay oven, where it bakes quickly. This unleavened bread has been a part of the culinary culture in the Caucasus and the Middle East for centuries. Today, the best lavash can be found in Armenia, where it is considered a national food. Its simple ingredients of flour, water, and salt are crucial to achieving the perfect texture and flavor. Chefs and home cooks alike take pride in their ability to hand-stretch the dough to create the thinnest and most delicate lavash. While traditional methods involve baking the bread in a clay oven, modern variations may use a hot griddle or even a standard oven. Whether enjoyed fresh and warm or used to wrap flavorful fillings, lavash continues to be a beloved and versatile bread in the culinary world.
65 min
8
120 calories
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