Lavash Bread Recipe- Learn Like a Pro:-There is a soft, paper-thin flatbread known as lavash. A beloved staple of Armenian and Middle Eastern cuisine, this ancient flatbread is a staple that can be easily made at home using pantry ingredients that you most likely already have on hand. It is similar to pita in appearance. By following the instructions in this lavash recipe, you will learn how to make lavash using a skillet on any night of the week!
Lavash Bread Recipe- Learn Like a Pro
Lavash, a beloved Middle Eastern staple, is a flatbread that is paper-thin and pillowy-soft. An easy-to-make lavash recipe that I adapted from the traditional Armenian method. This fragrant and soft flatbread is great for so many things—wraps, dips, meat, fish, soup, and more.
Ingredients
- 2 ½ cups bread flour, plus more for dusting
- 1 teaspoon instant yeast
- 1 teaspoon kosher salt
- ⅔ cup warm water
- ⅔ cup lukewarm whole milk
- 1 teaspoon honey
- Extra-virgin olive oil, for oiling your hands and the bowl
Also Read:-Grilled Portobello and Summer Squash Quesadillas Recipe-Step by Step Guide
Instructions
- Knead the dough. Place the yeast, salt, flour, and yeast in a big mixing bowl. Use a wooden spoon to stir in the honey, milk, and water gradually.
- Stir the dough until it comes together. When the dough stops coming together when spooning, transfer it to a clean, lightly floured surface and continue mixing.
- Gently rub ½ teaspoon of olive oil into your hands and knead the dough for approximately 3 minutes, or until it comes together (it will be sticky).
- Leave alone to get up. Rinse and dry the mixing bowl thoroughly or wipe it clean. Use approximately 1 teaspoon of olive oil to lightly coat the base and edges of the bowl.
- Oil the dough with approximately ½ teaspoon of olive oil after placing it in the bowl.
- Rest the bowl in a warm place for approximately 45 minutes after covering it with a clean kitchen towel.
- Pare the dough in half. Separate the dough into 12 uniformly sized balls and gently press each one down with oiled fingers.
- Having the dough balls weighed is helpful. Each one of mine weighed about 1 ½ ounces.
- Prepare the lavash for cooking. On a floured surface, place the portions. As you roll and cook each lavash, cover with a fresh cloth.
- Put it in roll. Handle one dough ball at a time, covering the others as you go. Place the dough on a floured surface and sprinkle a little flour over the top.
- Before rolling it out as thin as possible, flatten it with your hands. A thin disc with a diameter of approximately 8 inches should be your final product.
- Prepare food. Warm up a big nonstick frying pan on medium heat. Gently drop in a single lavash and cook for 30–40 seconds, or until bubbles form and spots of golden brown appear on the bottom.
- After 30–40 seconds, or when bubbles begin to appear and golden brown patches appear, use a spatula to flip the lavash and continue cooking on the other side.
- Cover again. To prevent the bread from becoming crispy, cover the cooked lavash with a clean towel and transfer it to a large tray.
- Cook all of the lavash by repeating the process with the remaining dough. Whether you prefer it warm or cold, you can store it for later (for storage tips, see here).
Notes
- When it comes to leftovers, I think fresh lavash is best eaten within a few hours of baking. But if you do have any left, just stack them between sheets of parchment paper and seal the bag with a ziplock. For up to four days, it will stay good at room temperature. For up to one month, it will stay good frozen. A low-heat oven can be used to thaw frozen lavash.
- Spray or brush the lavash with water before you use it to keep it soft and bendable.
Nutrition
- Calories: 107.2kcal
- Carbohydrates: 20.4g
- Protein: 4g
- Fat: 0.9g
- Saturated Fat: 0.3g
- Polyunsaturated Fat: 0.2g
- Monounsaturated Fat: 0.2g
- Cholesterol: 1.6mg
- Sodium: 200.7mg
- Potassium: 56.3mg
- Fiber: 0.9g
- Sugar: 1.2g
- Vitamin A: 22.5IU
- Vitamin C: 0.01mg
- Calcium: 21.4mg
- Iron: 0.3mg
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