Armenian lavash
4 servings
100 minutes
Armenian lavash is not just bread but an embodiment of ancient Armenian culinary traditions. Its roots go back centuries when nomadic peoples needed nutritious, light bread that stays fresh for long. This thin, elastic, slightly chewy lavash has a delicate, slightly sweet flavor that harmonizes with meat and vegetable dishes. Its versatility makes it indispensable on the Armenian table: it serves as a base for rolls and appetizers, is used as a wrap for kebabs or simply accompanies meals instead of traditional bread. The secret to its airiness lies in quick frying on a hot surface, giving it a characteristic bubbly texture. Properly made lavash remains soft and flexible, especially if stored between damp napkins, making it ideal for various culinary applications.
1
Knead the dough. For this, mix water, salt, softened butter (optional, but tastier), yeast, and flour. Let it rise well.
- Water: 1 glass
- Salt: to taste
- Butter: 50 g
- Dry yeast: 8 g
- Wheat flour: 500 g
2
Divide into small balls with a diameter of 5-6 cm (if there is time, let the dough rise again after forming into balls), roll out into a very thin pancake of 1-2 mm and fry in a preheated pan over medium-high heat for 10-15 seconds on each side.
3
Once the lavash turns pale and bubbles form, flip it over. Do not dry the lavash, no need to fry until golden — everything happens very quickly.
4
Place the ready lavash between two damp napkins.