Lavash (Armenian Flatbread)

About This Recipe

Lavash is the everyday bread of Armenia, so central to the culture that UNESCO inscribed the tradition of its preparation, meaning, and appearance in society as Intangible Cultural Heritage in 2014. Traditionally the dough is stretched by hand into large, thin ovals and slapped onto the searing-hot inner wall of a tonir, a clay pit oven, where it bakes in under a minute, bubbling and blistering before being peeled off with a long skewer. Home cooks without a tonir get very close results on an overturned wok or a well-heated cast-iron pan. Fresh lavash is soft and pliable, used to scoop khorovats or wrap cheese and herbs; left out, it dries into cracker-like sheets that are re-softened with a splash of water for later use — nothing is ever wasted.

Ingredients

Serves 8

• 500 gall-purpose flour, plus extra for dusting
• 1 tspfine salt
• 1 tspsugar
• 1 tspinstant yeast
• 300 mlwarm water
• 2 tbspolive oil
• 1 tbspsesame seeds(optional, for scattering)
• 1 tbspnigella seeds(optional, for scattering)

Instructions

1. 1

   Mix the dough

   Whisk flour, salt, sugar, and yeast in a large bowl. Add warm water and olive oil, and mix to a shaggy dough.

2. 2

   Knead

   Turn the dough onto a lightly floured surface and knead for 8–10 minutes until smooth and elastic.

3. 3

   First rise

   Place in an oiled bowl, cover, and let rise in a warm spot for 1 hour, until roughly doubled.

4. 4

   Divide

   Punch down and divide into 8 equal pieces. Roll each into a ball, cover, and rest 15 minutes.

5. 5

   Roll thin

   On a floured surface, roll each ball into a very thin oval or round, about 2–3 mm thick — lavash should be almost translucent in spots.

6. 6

   Cook

   Heat a dry cast-iron skillet or overturned wok over high heat. Lay a rolled sheet on the hot surface; it will bubble within 20–30 seconds. Flip once bubbles appear and cook 15–20 seconds more until lightly charred in spots.

7. 7

   Stack and cover

   Stack cooked lavash under a clean kitchen towel to keep soft and steamy while you cook the rest.

8. 8

   Serve or dry

   Serve warm, wrapped around khorovats or cheese and herbs. To store longer, let sheets dry out fully, then re-soften with a light water spritz before use.

Variations

• •

  Scatter sesame or nigella seeds onto the dough before rolling for a textured finish.

• •

  Add a tablespoon of yogurt to the dough for a slightly softer, tangier lavash that stays pliable longer.

• •

  Make matnakash-style thicker rounds if you prefer a chewier bread for sandwiches.

Storage

Dried lavash keeps at room temperature in a sealed bag for 2–3 weeks. Re-soften a sheet by running it briefly under water and letting it rest wrapped in a towel for 5 minutes before serving.

Frequently Asked Questions