Armenian
Lavash
This Armenian lavash is rolled paper-thin, baked quickly on a blazing hot surface, and stacked under cloth so it stays soft and pliable. It is the kind of bread meant to wrap around herbs, cheese, grilled meat, or simply be torn warm at the table.
Watch it madeKənd Həyatı · 28:44
Ingredients
- all-purpose flour2 cups
- warm water3/4 cup
- salt1 tsp
- active dry yeast1/2 tsp
- sugar1/2 tsp
- vegetable oil1 tbsp
Method
- In a bowl, dissolve the yeast and sugar in the warm water and let it stand until foamy, about 5 minutes.
- Add the flour, salt, and vegetable oil, then mix until a shaggy dough forms.
- Knead the dough on a lightly floured surface until smooth and elastic, about 8 to 10 minutes.
- Place the dough in a lightly oiled bowl, cover, and let it rise until slightly puffy, about 45 to 60 minutes.
- Divide the dough into 2 equal pieces and roll each piece very thin into a large oval or round sheet.
- Heat a dry skillet, griddle, or saj over medium-high heat and cook each lavash for about 30 to 60 seconds per side, until lightly spotted and cooked through.
- Stack the lavash in a clean towel to keep it soft, or let it cool uncovered for a crisper texture.
Common questions
Can I substitute instant yeast for the mature lavash dough or firm sourdough starter?
Yes, but the flavor will be less tangy and complex. Use about 1 teaspoon instant yeast for this batch, dissolve it in the warm water, and expect a faster rise: roughly 45 to 60 minutes instead of 2 hours.
How do I know when the lavash dough has rested enough before rolling?
It should feel relaxed, smoother, and slightly puffy, but not doubled. If it springs back hard when rolled, give it another 15 to 20 minutes of rest. Proper resting is key for very thin rolling without tearing.
What are the most common mistakes when cooking lavash on a griddle or saj?
The biggest mistakes are rolling too thick, cooking on a surface that is not hot enough, and using too much flour, which can prevent sticking and puffing. Aim for a very hot surface and cook each sheet quickly.
How should I store homemade lavash, and can it be frozen?
Cool completely, then stack with parchment between pieces and keep wrapped airtight at room temperature for 1 to 2 days. For longer storage, freeze tightly wrapped for up to 2 months and rewarm briefly in a dry skillet.
What is the best way to serve lavash with meals?
Serve it warm or room temperature alongside grilled meats, cheese, herbs, soups, and dips. It also works well as a wrap for vegetables or kebabs. If it softens after storage, brush lightly with water and warm briefly.