How to Make Lavash

Lavash
Rafael Robles/Flickr
  • 55 mins
  • Prep: 30 mins,
  • Cook: 25 mins
  • Yield: 8 Servings
Ratings (15)

Lavash is thin, soft flatbread that is served with dips and used for wraps. Lavash can be easily paired with hummus or babagoosh.

What is Lavash?

Lavash is a combination of flour, water, and salt. The bread's thickness differs depending on how flat and thin you roll it out. For extra taste, you can add either toasted sesame or poppy seeds that can be sprinkled on top before baking.

Traditionally, lavash is cooked against the hot walls of a clay oven.

Origins of Lavash

Food experts believe the unleavened flat bread originated in Armenia, while other foodies claim it first surfaced in the Middle East. Regardless where it originated, it's now a popular table bread throughout the Middle East.

Don't wait too long to eat lavash after baking it.  This bread dries out quickly. It often becomes brittle and/or hard to chew.

Other Middle East bread and rice recipes can be found here:

What You'll Need

  • 1 pkg. yeast
  • 1 1/2 cup warm water
  • 2 teaspoons sugar
  • 4 1/2 cup all purpose flour
  • 1 tablespoon toasted sesame seeds
  • 1 tablespoon toasted
  • 1 1/2 teaspoon salt

How to Make It

Coat a large bowl with oil. Set aside.

In a measuring cup, combine yeast, water and sugar. Mix until yeast is dissolved.

In a large mixing bowl, combine flour and salt. Add yeast water mixture and form a dough. Knead dough by hand for 10 -15 minutes. 5-8 minutes is sufficient if using a knead hook on a mixer.

Once dough is kneaded, place ball of dough in oiled bowl. Roll the dough around the bowl to coat it with oil.

Cover and let rise for 1 -1 1/2 hours, or until dough doubles in size.

Once dough has doubled, punch down to release air. Continue to knead for about 5 minutes.

Divide dough into 8 separate balls of dough. Cover and allow to rise for 30 minutes.

Preheat oven to 400 degrees.

Once risen, roll dough out to thin rectangles, about 12"x10" for large or 8"x6" for small flatbreads. They should be as thin as pizza dough.

Puncture rectangles with a fork. Brush dough with water and sprinkle sesame seeds. Bake on baking sheet for 20 to 25 minutes until golden brown. Continue to bake remaining dough.

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