| Prep: 20 mins | Cook: 15 mins | Difficulty: Easy | Serves: 6 |
| 1 envelope Active Dry Yeast | 1 tablespoon Granulated Sugar |
| 1 1/2 cups Warm Water | 3 1/2 cups All-Purpose Flour |
| 1 teaspoon Salt | 1 tablespoon Olive Oil |
| 2 tablespoons Sesame Seeds (optional) | |
| kcal | fat | saturates | carbs |
| 188 | 2g | 0.3g | 36g |
| sugars | fibre | protein | salt |
| 1.2g | 1.4g | 5g | 0.4g |
About Lavash
The star of the show in today’s culinary journey is none other than Lavash, queen of Middle Eastern flatbreads. Light and chewy, this charming bread has swooped in from the ancient tables of Armenia to win the hearts of food lovers everywhere. Its secret lies in its beautiful simplicity, unveiled through its minimalist list of staple ingredients.
The Allure of Lavash
The aroma and delicacy coupled with the agreeable softness of the Lavash is what makes it vast and absolute adored throughout the globe. Not just in Armenia, but in other cuisines also. Although it’s reminiscent of similar bread like
Turkish Lavas or Middle Eastern Pita, Lavash, with its uniquely thin and soft structure, holds its own place on the palate.
Versatility in Every Slice
Functioning as a versatile kitchen companion, Lavash pairs effortlessly with an array of dishes. Whether it’s wrapping up your favorite kebab, sopping up heart-warming stews, or even serving as the base for an impromptu pizza – the possibilities are endless. No wonder this bread is often found gracing the tables of family feasts and elegant gatherings alike.
In a world where bread is often considered a humble side dish, Lavash reminds us to celebrate it as an event all on its own. Whether it’s the soothing rhythm of kneading the dough, the comforting warmth of the oven, or the satisfying crunch of that first bite, this ancient bread invites us to enjoy the journey as much as the destination.
From its humble origins in the wood-fired tonirs of Armenia, Lavash has travelled far and wide, capturing hearts with its winning combination of versatility, nutritional value, and of course, taste. Whether you’re an expert baker or a tentative newbie, there’s no better time than now for the Lavash to make its glorious entrance into your kitchen.
What You’ll Need
- 1 envelope Active Dry Yeast
- 1 tablespoon Granulated Sugar
- 1 1/2 cups Warm Water
- 3 1/2 cups All-Purpose Flour
- 1 teaspoon Salt
- 1 tablespoon Olive Oil
- 2 tablespoons Sesame Seeds (optional)
Method
Step One
Begin by dissolving the active dry yeast and granulated sugar into the warm water. Let this mixture sit for about 10 minutes until it becomes foamy.
Step Two
In a large bowl, combine the all-purpose flour and salt. Make a well in the center and gradually pour in the yeast mixture. Also, add in the olive oil.
Step Three
Knead the mixture until you form a soft dough. If the dough is too sticky, feel free to add a bit more of flour. Once the dough is ready, place it in a greased bowl, cover with a kitchen towel and allow it to rise in a warm area for about 2 hours or until it has doubled in size.
Step Four
Preheat your oven to maximum temperature. If you have a pizza stone, put it in the oven for preheating as well.
Step Five
Once the dough has risen, divide it into smaller balls. Roll out each ball of dough as thin as possible into a circle or oval shape. Sprinkle some sesame seeds on top (if using) and lightly press them into the dough.
Step Six
Place the rolled-out dough onto the preheated pizza stone or on a baking tray. Bake it in the oven for about 2-3 minutes or until it starts to puff up and the bottom becomes lightly golden brown.
Step Seven
Repeat the process with the remaining balls of dough. Serve the freshly baked Lavash warm and enjoy!
