Lavash Middle Eastern Bread Recipes

LAVASH BREAD (YEASTLESS ARMENIAN FLATBREAD)

Steps:

• Whisk flour and salt together and add to a standing mixer.
• Using a dough hook, slowly drizzle warm water over the flour mixture while the machine is running.
• Mix until the dough comes together, scraping the sides of the bowl when necessary. If needed, add a few additional tablespoons of warm water to wet the dry flour on the bottom of the bowl.
• Once the dough comes together, cover it with saran wrap and place in a warm location for an hour.
• After one hour, stretch the dough from the outside edges towards the center. Do this all the way around the dough ball then flip the dough over and form into a smooth ball.
• Cover the bowl back up and allow the dough to rest for 30 minutes. Repeat this process one additional time.

EASY LAVASH BREAD RECIPE

Steps:

• In a large bowl mix water, milk, oil, sugar, salt and instant yeast.
• Slowly add in the flour and mix using your hands or stand mixer until the dough comes together. This would take between 8 to 10 minutes. The dough will be a bit sticky.
• Rub a bit of oil all over the dough and place it in a large bowl. Cover and let it rise for 40 minutes. (I usually let mine rise in an "off" oven)
• After 40 minutes, gently deflate the dough and divide it into 20 pieces. shape each piece into a ball. Cover them all with a kitchen towel so they don't dry as you cook them.
• Heat a nonstick pan over medium heat. Flour your surface and your rolling dough very well. Place a dough ball on the surface and roll it out to be very thin.
• Place it on the hot pan and cook for 45 seconds to one minute. There will be bubbles. Flip and cook on the other side for about 30-45 seconds. Place the bread on a plate and cover with a kitchen towel.
• Repeat with the remaining dough.

LAVASH

Steps:

• Add the flour into the bowl of a stand mixer and make a well in its center.
• Add the salt into the center of the well and start kneading at medium speed, gradually incorporating the water.
• Kneading must be very fast and the dough must be soft and homogeneous.
• The dough must come off the edges of the bowl.
• Leave the dough in the bowl and cover it with plastic wrap.
• Let it rest in a warm place away from drafts for 30 minutes.
• Finely spread the dough on a lightly floured work surface and fold it in 4, by folding the sides inwards. Let it rest again for 30 minutes in a warm, draft-free place.
• Repeat this process 4 times in total with 4 rest periods in order to make the dough very elastic.
• Preheat the oven to 430 F (220˚C) for 30 minutes (if oven baking is chosen)
• Divide the dough into 3 or 4 dough pieces and roll them up.
• Roll out the dough very thinly, to about 1/16 inch (1,5 mm) thick. Give it a square, rectangular, round, or oval shape of your choice.

BLACK PEPPER LAVASH - MIDDLE EASTERN 'CRACKER / CRISP BREAD'

Steps:

• Whisk together egg and water until evenly combined; set aside. Heat the oven to 400°F and arrange the rack in the middle.
• Combine flour, butter, salt, and sugar in the bowl of a stand mixer fitted with the paddle attachment. Mix on low speed until ingredients resemble cornmeal, about 2 minutes. Add egg mixture and mix on medium-low speed until just incorporated. Divide into three pieces, form into flat disks, cover each in plastic wrap, and refrigerate at least 30 minutes.
• Place one dough piece on a lightly floured surface and, using a floured rolling pin, roll dough into a paper-thin sheet (about 1/16 inch thick), approximating the dimensions of your baking sheet.
• Place dough on an ungreased baking sheet and sprinkle with 3/4 teaspoon of the pepper. Press pepper into lavash and bake until golden brown and crisp, about 18 minutes. Meanwhile, prepare remaining dough. Once baked, transfer to a wire rack to cool. Serve warm or at room temperature.