It is effortless to make lavash bread. It is tasty for breakfast, lunch, and dinner—fantastic bread to make wraps with different fillings.
According to Peter Reinhart, a famous American baker, professor, and chef at Johnson & Wales University (Rhode Island), lavash, although generally called “Armenian flat bread”, also has Iranian roots and is now consumed throughout the Middle East and the world. (source)
Regardless of where the bread comes from, it is delicious and easy to bake.
The clever thing about the bread is that you don’t have to bake it all at once. Instead, you can store the round buns in a suitable jar – cover with plastic wrap, so they don’t dry out. Then fry it when you need it. The dough will keep for at least seven days in the fridge. Then you have access to fresh bread all the time.
The bread consists of flour, water, salt, and oil. I add a little yogurt to the dough with great results. But, of course, you can choose to skip the yogurt if you wish.
|Ingredients for 5 pcs lavash||2 Tbsp oil|
|250 g flour||1 tsp Salt|
|125 g Water||1 – 2 Tbsp natural yogurt.|
- Pour in flour: water, oil, salt, and yogurt in a mixing bowl.
- Drive slowly at first, so everything mixes. Then increase the speed and let the machine run for about 2 – 3 minutes.
- When the dough clumps around the mixer arm and the mixing bowl is clean of dough, then it’s done.
- Next, pull the dough and see if you can get it thin – then the dough is ready.
- Flour the baking bench and a small tray.
- Pick up the dough on the baking bench, knead it smoothly, and shape it into an oblong roll. Then divide the dough into 5 parts.
- Roll each part into a smooth, round bun. Add the “bun.”
- on the floured tray. Cover with plastic wrap. Let the dough rest for 20 minutes.
- Lightly flour the baking bench.
- Take a “bun” and flatten it with your hands. Then roll the dough into a round shape 12 – 18 cm in diameter.
- Lightly flour a piece of baking paper, and place the ready-rolled bread on the baking paper.
- Continue in the same way until you are done. Stack the bread with floured parchment paper in between.
- Heat a frying pan to 150 ° (C) and brush on a bit of oil
- Add the rolled-out bread to the frying pan.
- Quite quickly, you will see that the bread gets “bubbles.”
- Turn it after about 1-2 minutes, depending on how hot your frying pan is. Turn it a few times until you are happy with the color of the bread.
- Continue until you are done with the number of bread you desire.
You can serve it for breakfast with a bit of butter and any toppings.
Or serve it for lunch or dinner as a wrap with different fillings.
I served it with Lole kebab with side dishes for dinner – it was super tasty!