Armenian lavash in a frying pan

4 servings

60 minutes

Armenian lavash on a skillet is the embodiment of traditional Armenian baking infused with the spirit of age-old culinary traditions. This thin, airy bread made without yeast is characterized by simplicity and elegance. Lavash has a soft, elastic texture and a delicate flavor with subtle milky notes. It perfectly complements meat dishes, fresh vegetables, cheeses, and sauces. In Armenia, lavash is considered a symbol of hospitality and prosperity; it is used to make rolls, snacks, and even festive dishes. The flatbreads are cooked on a dry hot skillet until they acquire appetizing golden spots. This versatile bread can be enjoyed fresh or slightly dried out into a crispy snack. Easy to prepare, it brings a sense of homey comfort and warmth.

Energy value per serving

• Calories: 316.7
• Proteins: 8.9g
• Fats: 5.4g
• Carbohydrates: 59.2g

Ingredients

• Wheat flour: 2 glass
• Water: 250 ml
• Milk: 250 ml
• Vegetable oil: 1 tsp
• Soda: pinch
• Salt: pinch

Cooking steps

1. Mix flour, salt, and baking soda.

   Required ingredients:

   • Wheat flour: 2 glasss
   • Salt:  pinch
   • Soda:  pinch

2. Add water with milk. The dough should be soft but not liquid, so it can be molded.

   Required ingredients:

   • Water: 250 ml
   • Milk: 250 ml

3. Add butter and knead the dough well.

   Required ingredients:

   • Vegetable oil: 1 teaspoon

4. Cover the dough and set aside for thirty minutes.

5. Divide the dough into balls the size of a half fist.

6. We roll out thin flatbreads from balls using a rolling pin and fry them in a dry pan.