Are you looking for a recipe to make Lavash Bread, the delicious bread from Armenia?
I’ve put together some information on how to get started below but I’d recommend that you join our waitlist to be notified when I publish the traditional Lavash Bread recipe and variations.
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Lavash bread is a type of flatbread that originated in Armenia. It is a soft and thin unleavened bread that is traditionally baked in a tandoor oven. This bread is commonly used in a variety of Middle Eastern and Caucasian cuisines. It is known for its versatility and is often used as a wrap for kebabs, falafel, or other fillings. It can also be enjoyed on its own or used as a base for pizzas or sandwiches. Lavash bread has a slightly chewy texture and a mild flavor, making it a popular choice for many dishes.
The history of lavash bread dates back thousands of years to ancient Armenia. It has been a staple food in the region for centuries and is deeply rooted in Armenian culture. The traditional method of baking lavash involves stretching the dough into thin sheets and then baking them on the walls of a hot tandoor oven. This technique has been passed down through generations and is still used today. Lavash bread.
The estimated cost to make this recipe for Lavash Bread is relatively low. The main ingredients needed are flour, water, salt, and sometimes oil. These ingredients are usually readily available in most kitchens or can be purchased at a low cost from a grocery store. Therefore, the estimated cost to make this flatbread is minimal.
The time required to make Lavash Bread can vary depending on the recipe and the method used. Generally, it takes around 2 hours to prepare the dough, including the time for it to rest and rise. After that, the dough needs to be rolled out and cooked, which can take around 30 minutes to an hour, depending on the size and thickness of the bread. Overall, it can take approximately 2.5 to 3 hours to make this traditional Armenian flatbread.
The main ingredients used in the recipe for this flatbread are flour, water, salt, and sometimes oil. The flour is the base of the bread and provides the structure, while the water helps to bind the ingredients together. Salt is added for flavor, and oil can be used to make the bread softer and more pliable.
The tools needed to make this flatbread include a mixing bowl, a rolling pin, and an oven or stovetop. The mixing bowl is used to combine the flour, water, salt, and oil, and to knead the dough until it is smooth and elastic. The rolling pin is then used to roll out the dough into thin, flat rounds. Finally, the dough is cooked either in a tandoor oven, which is a traditional clay oven, or on a stovetop in a skillet or griddle.
To prepare Lavash Bread, start by gathering the necessary ingredients: 2 cups of all-purpose flour, 1 teaspoon of salt, 1 tablespoon of olive oil, and 1 cup of warm water. In a large mixing bowl, combine the flour and salt. Make a well in the center and pour in the olive oil and warm water. Mix the ingredients together until a dough forms.
Next, transfer the dough onto a floured surface and knead it for about 5 minutes until it becomes smooth and elastic. Divide the dough into 4 equal portions and shape each portion into a ball. Cover the dough balls with a damp cloth and let them rest for 30 minutes. After the resting time, roll out each dough ball into a thin, rectangular shape using a rolling pin. Preheat a non-stick skillet or griddle over medium heat. Cook each Lavash Bread for about 2 minutes on each side until it puffs up and develops golden brown spots. Remove from…(full recipe on the way)
To cook Lavash Bread, start by preheating the oven to 450°F (230°C). Place the flatbread on a baking sheet and brush it with olive oil. Sprinkle some salt and your choice of herbs or spices on top. Next, bake the flatbread in the oven for about 5-7 minutes, or until it turns golden brown and crispy. Once it’s done, remove it from the oven and let it cool for a few minutes before serving. You can enjoy Lavash Bread with dips, use it as a wrap for sandwiches, or even as a base for pizza. It’s a versatile and delicious addition to any meal…(full recipe on the way)
1. Chickpea flour: Made from ground chickpeas, this gluten-free flour adds a nutty flavor and a slightly denser texture to the flatbread.
2. Rice flour: Produced from finely milled rice, this flour is a great option for those with gluten intolerance. It yields a lighter and crispier flatbread.
3. Buckwheat flour: Despite its name, buckwheat is not related to wheat and is gluten-free. It imparts a rich, earthy taste and a slightly darker color to the flatbread.
4. Quinoa flour: Made from ground quinoa seeds, this flour is packed with protein and adds a delicate nutty flavor to the flatbread.
5. Spelt flour: An ancient grain related to wheat, spelt flour can be used as a healthier alternative. It gives the flatbread a slightly sweet and nutty taste
1. Armenian Flatbread
2. Tandoori Bread
3. Middle Eastern Flatbread
4. Caucasian Flatbread
5. Soft Lavash
6. Thin Tandoor Bread
7. Unleavened Flatbread
8. Traditional Armenian Bread
9. Middle Eastern Lavash
10. Caucasian Tandoori Bread
11. Soft Middle Eastern Flatbread
12. Thin Armenian Flatbread
13. Unleavened Lavash Bread
14. Traditional Tandoor Bread
15. Armenian Tandoori Bread
16. Middle Eastern Unleavened Flatbread
17. Caucasian Lavash Bread
1. Begin by preparing your sourdough starter, allowing it to ferment and become active.
2. In a mixing bowl, combine the sourdough starter with flour, water, and a pinch of salt.
3. Knead the dough until it becomes smooth and elastic.
4. Cover the dough and let it rest for several hours, allowing the sourdough to work its magic and leaven the bread.
5. Preheat your oven to a high temperature, around 500°F (260°C).
6. Divide the dough into smaller portions and roll them out into thin, flat shapes.
7. Place the rolled-out dough onto a baking sheet or a preheated pizza stone.
8. Bake the flatbread in the hot oven for a few minutes until it puffs up and turns golden brown.
9. Remove from the oven and let it cool before serving.
10. Enjoy your homemade sourdough lavash bread, perfect for Middle Eastern and Caucasian cuisines!…(full sourdough recipe on the way)
1. Start by choosing a gluten-free flour alternative, such as rice flour or almond flour.
2. Mix the gluten-free flour with water, salt, and a small amount of oil to form a dough.
3. Knead the dough until it becomes smooth and elastic.
4. Divide the dough into small portions and roll each portion into a thin, flat shape.
5. Preheat a non-stick pan or griddle over medium heat.
6. Cook each flatbread on the pan for a few minutes on each side until it becomes golden brown and slightly crispy.
7. Remove the flatbread from the pan and let it cool before serving.
8. Enjoy your gluten-free version of this delicious Armenian flatbread with your favorite Middle Eastern or Caucasian dishes…(full gluten-free recipe on the way)
I’ve provided some basic tips on making Lavash Bread at home above but I’ll be updating this page to include links to the best Lavash Bread recipes, including sourdough and gluten-free versions. Join our waitlist above to get noticed when these recipes are available.
