Lavash , sometimes refered to as Armenian Lavash is a soft , thin unleavened flatbread made in a tandoor and eaten all over the Caucasus , western asia and area around Caspian sea.
It is the most widespread type of bread in Armenia , Azerbaijan and Iran. Most modern food specialists claim that it originated in Armenia.
Lavash is made with flour , water and salt . the thickness of the bread varies depending on how thin it is rolled out. Toasted sesame seeds and / or poppy seeds are sometimes sprinkled on before baking.
Traditionally the dough is rolled out flat and shaped against the hot walls of a clay oven . while quite flexible when fresh , lavash dries out quickly and becomes brittle and hard.
This famous armenian bread , which can be either yeasted or non- yeasted , baked or cooked on stovetop.
We made it with yeast and baked.
1 cup flour
¼ tsp Instant dry yeast
2 tsp sugar
½ tsp butter
¼ cup lukewarm water
Salt a pinch
Flour for dusting
Sesame seeds for topping
In a large bowl , add the flour , sugar , yeast and mix well. Add in the water and salt and mix well.
Knead into a soft dough.
Add in the salt and butter , knead again.
Cover with a wet cloth on a greased bowl, let it double.
We let it proof for one hour.
Punch the dough and make accordingly.
Flatten with a rolling pin and transfer to baking dish.
We baked on a pizza pan.
Sprinkle the topping – sesame seeds on top and cut to desired shape. We cut into triangles.
Bake the lavash on a preheated oven at 200* C for 10 minutes.
If you want your lavash to be crisp , bake for few more minutes say 15 – 20 .