Homemade Lavash (Flatbread) Recipe
This homemade lavash recipe teaches you how to make soft, thin Armenian flatbread with just a few simple ingredients. Baked on a hot pizza stone, the lavash develops a delicate, slightly crispy texture with golden spots, perfect for wraps, sandwiches, or as a side for dips and stews.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Total Time: 40 minutes
- Yield: 4 large flatbreads 1x
- Category: Bread
- Method: Baking
- Cuisine: Armenian
- Diet: Vegetarian
Ingredients
Scale
Ingredients
- 3 cups (375 grams) all-purpose flour
- 1/2 teaspoon salt
- 1 cup (240 milliliters) lukewarm water
Instructions
- Preheat the Oven: Place a large pizza stone in the center rack of your oven and preheat it to 500˚F (260˚C). This high temperature is essential for achieving the perfect texture on the lavash.
- Mix the Dough: In the bowl of a stand mixer fitted with a dough hook, or alternatively in a large mixing bowl, combine the all-purpose flour and salt. Stir in the lukewarm water and knead until the dough is smooth and soft. If it feels crumbly, add a bit more water; if sticky, add a touch more flour.
- Rest the Dough: Cover the bowl tightly with plastic wrap or a clean towel and allow the dough to rest for 30 minutes. This resting period helps the gluten relax, making it easier to roll out.
- Divide the Dough: After resting, cut the dough into 4 equal pieces. Keep the pieces covered while you work with each one to prevent drying out.
- Roll Out the Dough: Take one piece and place it on a lightly floured work surface. Roll it into a long oval or rectangular shape as thinly as possible for a tender, soft flatbread.
- Bake the Lavash: Carefully transfer the rolled dough onto the preheated pizza stone inside the oven. Bake for 2 to 3 minutes, or until the lavash puffs up and develops golden spots. Remove from the stone immediately.
- Moisten and Cover: Lightly spray or sprinkle the hot lavash with water to keep it soft, then cover with a damp cloth. Repeat the rolling, baking, and moistening process with the remaining dough pieces, stacking them as you go.
- Cool and Store: Once all lavash pieces are cooked and cooled, store them in an airtight bag at room temperature for up to several days, or freeze for up to one month for longer storage.
Notes
- Use lukewarm water to help activate the flour and create a better dough texture.
- Rolling the dough as thin as possible is key to achieving the soft, almost paper-thin characteristic of lavash.
- If you don’t have a pizza stone, use an inverted heavy baking sheet, preheated in the oven.
- Spraying or sprinkling water right after baking prevents the flatbread from drying out and keeps it pliable.
- Lavash is best eaten fresh but freezes well when wrapped airtight.
Keywords: Lavash, flatbread, Armenian bread, homemade bread, soft flatbread, simple bread recipe
Find it online: https://islawhite.com/homemade-lavash-flatbread-recipe/
