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Flat Bread Recipe - Traditional Armenian Lavash

Author:

Cook Time

Prep timeCook timeReady inYields

45 min

45 min

1 hour 30 min

around 15-20 portions

flatbread-recipe-armenian-lavash

Ingredients For Home-made Lavash

  • 3 cups flour
  • 1 cup hot water
  • 1/2 tablespoon salt
Originally baked in an outside "Lavash oven".

Originally baked in an outside "Lavash oven".

Lavash baked in house kitchen

Lavash baked in house kitchen

Baking Lavash

  1. Add the salt into the hot water and make sure it is completely dissolved.
  2. Place the flour into the mashing bowl and start adding small portions of water while mashing the dough. Keep going until dough stops sticking to your hands.
  3. Cover the dough with a wet kitchen towel and let it rest for 20-30 min.
  4. Place the frying pan on medium heat (do not add oil or butter just the pan).
  5. Cut a small portion of dough, (egg size) shape it into thin flat phyllo. Make sure it has the same diameter as your pan.
  6. Place each phyllo on the pan for a minute or less and turn it upside down to bake from both sides. (if the phyllo is too thin, it is not necessary)
  7. Place prepared lavash on cutting board, sprinkle it with water and cover it with a kitchen towel. Repeat the same steps for each Lavash by placing one upon the other. (do not forget to cover them)

Lavash Baking in Armenia

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This content is accurate and true to the best of the author’s knowledge and is not meant to substitute for formal and individualized advice from a qualified professional.

© 2013 SAM ELDER

Comments

Ahar on August 11, 2017:

Good and healthy food, from one of the ancient recipes! Well done Sam

Annoyed on August 11, 2016:

Sezayi Sevdi please go back to your culinary history books, then you might know that it takes origin from Armenia, Turkey, Georgia and mostly the caucassus. Not "Arabia". I think you should be proud of this, or again turk bringing their politics everywhere there is a bit of Armenia

Sezayi Sevdi on May 16, 2016:

Lavash is arabian speciality, not armenian

gilda on January 19, 2016:

good recipe gracias

Loves Pho on June 14, 2015:

Thank you, Sam.

I'm very interested in trying the non-yeast version. And a sourdough version.

Best wishes to you,

John

SAM ELDER (author) from Home on June 13, 2015:

John hi,

Somewhere between lukewarm and warm water. I usually do not check the exact temperature with thermometer but I would say around 100 F

Lukewarm 90-100 F

Warm 115-125 F

Dough will die around 135-140 F with yeast or not

Generally nowadays in Armenia they use yeast as well, but traditionally yeast is not necessary. Try both versions.

Loves Pho on June 13, 2015:

Hi Sam,

Could you please post an approximate temperature for the water? It's interesting your recipe doesn't use yeast. Is this characteristic of lavash made in Armenia? A lot of recipes use yeast.

That video you feature is nothing short of fascinating. Thanks for posting it and your recipe!

John

Bethany on September 16, 2013:

Thanks for posting this. I was surprised how easy it was - and how well it turned out. Great with spicy carrot soup! Might give it a try with wholemeal flour ...

SAM ELDER (author) from Home on July 06, 2013:

Me pleasure

David Ehlers on July 05, 2013:

Perfecto! Great recipe - Thanks Sam!

Ceres Schwarz on May 09, 2013:

This looks like a good recipe for flat bread. The images also look lovely.

SAM ELDER (author) from Home on May 08, 2013:

thank you Chris

Chris Achilleos on May 08, 2013:

Great recipe, the flat bread looks really good! This is one I must try!

Thanks for sharing,

Voted up and useful!

Have a nice day,

Chris