Lavash – Armenian flatbread

     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.

Ingredients :

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

Method :

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 .

Lavash is ready to be served with spicy gravy.




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