Wonderfully soft and delicious, lavash bread is the perfect blank canvas for all your spiced Mediterranean and Middle Eastern dishes. Made with only six pantry staples, it’ll be on your table in 20 minutes.
Simple yet homey and flavorful, this quick lavash bread will be on your table and served with your favorite spiced foods in 20 minutes.
Made with pantry staples, it’s the perfect flatbread recipe to add a bit of tradition to your weekday meals. Best of all, it doesn’t have to feel like a whole bread-making adventure. Packed with cheats for an incredibly smooth dough and extra flavor, this lavash might be your entryway to homemade flatbreads.
Easily prepared in advance and frozen, keeping a batch in your freezer for later will be a lifesaver— especially on hectic weeks. After seeing how wonderfully soft and bendy it is, you’re never returning to store-bought ones again.
Lavash is a flatbread, just like naan or pita bread. It’s widespread in the Caucasian, Caspian Sea, and West Asia regions like Armenia and Turkey. It’s typically made in a “tandoor,” a traditional cylindrical clay and mud oven where the breads are stuck to the walls for baking. Lavash is soft and can be folded easily to make sandwiches and wraps. It is also less doughy and chewy than, say, tortillas and pita breads.
The ingredients are straightforward: flour, water, yeast, sugar, and salt. Depending on the region, different aromatics and spices can be added to give it extra flavor. For the most part, however, lavash is relatively plain because it’s supposed to be paired with spiced Mediterranean and Middle Eastern foods.
No. Lavash bread isn’t low-carb because it’s made with wheat flour. It would have to be made with coconut flour, almond flour, Psyllium husk powder, or other kinds of non-wheat flour for lavash to be low in carbohydrates.
Lavash is a type of pita or flatbread, though flatbread is the category of this thin bread itself. Lavash doesn’t necessarily have to be leavened, but this recipe does make them extra fluffy. Keep in mind that all flatbreads can be round or oval-shaped without being perfectly circular or oblong.
Lavash dough is rolled out thinly so that, as it cooks, it puffs up without becoming too dense. It’s served warm as a side dish and is even used to wrap all sorts of food in a naan or taco-like fashion.
This lavash only requires 6 basic ingredients. Check the recipe card at the bottom of the post for full ingredient amounts.
You can make an additional three kinds of yummy lavash with a couple of aromatics, a change of liquid, and a different flour.
Making lavash is like a cross between bread and tortillas. Give it a go!
With these tips, you’ll be making this fuss-free flatbread in no time:
This recipe is great with Mediterranean and Arab-inspired sides and mains like baked chicken or light salads. I love it with my Jennifer Aniston’s Bulgur Salad and shredded leftover Chicken Marbella to make tasty tacos.
You can also pair it with my Spinach Artichoke Chicken Breasts, Artichoke Chicken, and Classic Baked Chicken Pieces. For salad options, try my Spring Vegetable Potato Salad with Lemon Dijon Vinaigrette, Bacon, Crab and Avocado Salad with Green Onion Yogurt Salad Dressing, and Olives and Avocado Salad with Tomatoes and Feta Cheese.
Once fully cooled, you can store it at room temperature, in the fridge, or in the freezer for later.
Reheat it by placing the flatbread on a warm griddle or skillet for 1 to 2 minutes on each side or until soft and pliable again. You can also sprinkle them with a few drops of water and pop them into the microwave for up to 20 seconds or until warm.
Whisk together the bread flour, salt, sugar, and yeast in a large mixing bowl. Add the hot water and stir everything together using a wooden spoon.
Once you get a loose dough, remove it from the bowl and place it on a lightly floured surface.
Knead the dough, pressing it away from you and then rolling it back in for 7 to 12 minutes or until nice and smooth.
Roll the dough into a ball. Place it in a large bowl and cover it with a clean kitchen towel or plastic wrap. Let it rest in a warm spot for 1 to 2 hours or until doubled in size.
Remove it from the bowl and place the dough on a lightly floured surface. Section the dough into 6 to 8 even pieces. The more pieces, the smaller your lavash will turn out.
Roll each piece of dough into a ball. Cover them with a clean kitchen towel.
Then, working with one dough ball at a time, flatten them out into large circles using a floured rolling pin. They should be thin, like tortillas.
Heat a medium pan over medium heat. Lightly grease it with cooking spray. Place one lavash in the pan at a time. Let them cook for 15 to 25 seconds on each side or until lightly golden.
Remove them from the skillet and keep covered while cooking the rest.
Serving: 1 g | Calories: 175 kcal | Carbohydrates: 35 g | Protein: 6 g | Fat: 1 g | Saturated Fat: 0.1 g | Polyunsaturated Fat: 0.3 g | Monounsaturated Fat: 0.1 g | Sodium: 294 mg | Potassium: 61 mg | Fiber: 2 g | Sugar: 0.5 g | Vitamin A: 1 IU | Vitamin C: 0.01 mg | Calcium: 9 mg | Iron: 0.5 mg | Net Carbs: 33 g
Nutritional info is an estimate and provided as courtesy. Values may vary according to the ingredients and tools used. Please use your preferred nutritional calculator for more detailed info.
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