Armenian Lavash
6 servings
90 minutes
Armenian lavash is a traditional thin bread and a symbol of Armenian cuisine known since ancient times. Its delicate texture, lightness, and airiness make it versatile: it serves as a base for sandwiches, wrapping fillings, and even as a substitute for utensils. Lavash pairs wonderfully with meat and vegetable dishes, perfectly absorbing their juices and aromas. It is made from simple ingredients—flour, water, yeast, and oil—making it accessible and easy to reproduce. Thin flatbreads baked at high temperatures acquire a tender crispness with a light golden crust. In Armenian families, lavash always holds an honored place on the table, accompanying traditional treats and creating an atmosphere of warmth and hospitality.
1
Sift the flour.
- Wheat flour: 450 g
2
Add yeast and salt to it.
- Dry yeast: 15 g
- Salt: to taste
3
Pour in water, add oil, and knead the dough.
- Water: 200 ml
- Vegetable oil: 1 tablespoon
4
Let him rise for 1 hour.
5
Divide the dough into balls, let them rest for another 10 minutes, and roll each one out as thin as possible.
6
Bake on a baking sheet in the oven at 200°C for 1 minute, flipping halfway through.
