Lavash Bread Recipe: A Step-by-Step Guide to Making Perfect Thin Armenian Bread
Are you ready to embark on a culinary journey to Armenia? This comprehensive guide will walk you through making authentic lavash bread, a staple in Armenian cuisine. Learn the secrets to achieving that perfectly thin, crispy, yet pliable flatbread that's perfect for wraps, snacks, or even as a base for your favorite dishes. Let's get baking!
What is Lavash Bread?
Lavash (լավաշ) is a thin, unleavened flatbread traditionally made from flour, water, and salt. Its versatility is legendary – it can be eaten on its own, used as a wrap for savory fillings like shawarma, or even used as a base for pizzas or other baked dishes. The key to great lavash lies in its texture: thin, slightly chewy, and perfectly browned.
Ingredients You'll Need:
- 2 cups all-purpose flour (you can experiment with a blend of all-purpose and bread flour for a chewier texture)
- 1 cup warm water (approximately 105-115°F)
- 1 teaspoon salt
- 1 tablespoon olive oil (optional, for added flavor and a softer texture)
Equipment You'll Need:
- Large mixing bowl
- Clean work surface (lightly floured)
- Rolling pin (a long, sturdy one works best)
- Large, lightly oiled baking sheet
- Dry skillet or griddle (optional, for an alternative cooking method)
Step-by-Step Instructions:
1. Combining the Dough:
In a large mixing bowl, combine the flour and salt. Gradually add the warm water, mixing with your hands until a shaggy dough forms. If using, add the olive oil at this stage. Knead the dough for 5-7 minutes until it becomes smooth and elastic. The dough should be slightly sticky but not overly wet.
2. Resting the Dough:
Form the dough into a ball, cover it with a damp cloth, and let it rest for at least 30 minutes. This allows the gluten to relax, making the dough easier to roll out thinly.
3. Rolling Out the Lavash:
On a lightly floured surface, roll out the dough into very thin circles, aiming for a thickness of about 1/16th of an inch. The thinner you roll it, the crispier the lavash will be. You might need to divide the dough into smaller portions for easier handling.
4. Baking the Lavash:
Preheat your oven to 500°F (260°C). Carefully transfer the rolled-out lavash to a lightly oiled baking sheet. Bake for 2-3 minutes, or until the edges are lightly browned and the lavash is puffed slightly. Alternatively, you can cook the lavash on a hot, dry skillet or griddle for a few minutes per side, until golden brown.
5. Cooling and Serving:
Once baked, remove the lavash from the oven (or skillet) and let it cool completely on a wire rack. Stack the lavash between sheets of parchment paper to prevent them from sticking together.
Tips for Perfect Lavash:
- Don't overwork the dough: Overkneading can result in a tough lavash.
- Roll it thin: The thinner, the better!
- High heat is key: A hot oven (or skillet) ensures a crispy lavash.
- Experiment with flours: Different flour blends can yield different textures.
- Get creative with fillings: Lavash is incredibly versatile!
Variations and Serving Suggestions:
- Herb Lavash: Add fresh herbs like rosemary or thyme to the dough for extra flavor.
- Spice Lavash: Incorporate spices like cumin or paprika for a more savory taste.
- Sweet Lavash: A touch of honey or sugar in the dough creates a delightful sweet lavash.
- Serve with dips like hummus, baba ghanoush, or tzatziki.
- Wrap with various fillings for a satisfying meal.
Now that you've mastered the art of making lavash bread, impress your friends and family with your newfound culinary skills! Enjoy!
