Are you looking for a recipe to make Nane Lavash, the delicious bread from Armenia, Iran?
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 Nane Lavash recipe and variations.
Contents
Nane Lavash is a type of flatbread that originated in Armenia and Iran. It is a variation of Lavash, which is a traditional bread in these regions. Nane Lavash is particularly thin and flexible, making it ideal for wrapping meats and vegetables. It is also commonly used as a base for pizza or as a substitute for tortillas in wraps.
The history of Nane Lavash dates back to ancient times when it was a staple food in Armenia and Iran. It was traditionally made by hand and baked in a clay oven. The bread was an important part of the daily diet and was often eaten with cheese, herbs, and vegetables. Today, Nane Lavash is still a popular bread in these regions and is enjoyed by people all over the world. It is often served with hummus, baba ganoush, or other dips and spreads.
The estimated cost to make this recipe for Nane Lavash flatbread is relatively low. The main ingredients needed are flour, water, salt, and oil, which are all affordable and commonly found in most kitchens. Additional ingredients such as yeast or sugar may be required, but they are also inexpensive. Overall, the cost of making this flatbread should be minimal.
In terms of time, making Nane Lavash flatbread requires some preparation and cooking time. The dough needs to be mixed and kneaded, which can take around 10-15 minutes. After that, the dough needs to rest for about an hour to rise. Once the dough is ready, it needs to be divided into smaller portions and rolled out into thin sheets. Cooking the flatbread on a hot griddle or skillet takes only a few minutes per side. In total, the entire process of making Nane Lavash flatbread should take approximately 1.5 to 2 hours, including preparation and cooking time.
The main ingredients for this flatbread recipe are flour, water, salt, and sometimes yeast. Flour is the base ingredient that gives the bread its structure, while water is used to hydrate the dough and bind the ingredients together. Salt is added for flavor and to enhance the overall taste of the bread. In some variations, yeast is used to help the dough rise and create a lighter texture.
The tools needed for making this flatbread include a mixing bowl, a rolling pin, and a baking sheet or griddle. The mixing bowl is used to combine the flour, water, salt, and yeast (if using) to form the dough. A rolling pin is then used to flatten the dough into thin, even sheets. Finally, the baking sheet or griddle is used to cook the flatbread until it is golden brown and cooked through.
To prepare Nane Lavash, start by gathering all the necessary ingredients: 2 cups of all-purpose flour, 1 teaspoon of salt, 1 teaspoon of sugar, 1 teaspoon of active dry yeast, 1 tablespoon of olive oil, and 1 cup of warm water. In a large mixing bowl, combine the flour, salt, and sugar. In a separate small bowl, dissolve the yeast in warm water and let it sit for about 5 minutes until it becomes frothy. Pour the yeast mixture and olive oil into the flour mixture and stir until a dough forms. Knead the dough on a lightly floured surface for about 5 minutes until it becomes smooth and elastic. Place the dough back into the mixing bowl, cover it with a clean kitchen towel, and let it rise in a warm place for about 1 hour or until it doubles in size.
Once the dough has risen, punch it down to release any air bubbles. Divide the dough into small portions and…(full recipe on the way)
To cook Nane Lavash, start by preheating a skillet or griddle over medium-high heat. Place the flatbread on the hot surface and cook for about 1-2 minutes on each side, or until it becomes slightly golden and starts to puff up. Flip it carefully using tongs or a spatula to ensure even cooking.
Once cooked, remove the flatbread from the heat and let it cool for a few minutes. This will help it become more pliable and easier to handle. Now, you can use it to wrap your desired fillings, such as grilled meats, fresh vegetables, or even spreads like hummus or tzatziki. Simply place the fillings in the center of the flatbread, fold the sides over, and roll it up tightly. Enjoy your delicious Nane Lavash wrap!…(full recipe on the way)
1. Chickpea flour: Made from ground chickpeas, this flour adds a nutty flavor and a slightly dense texture to the flatbread.
2. Rice flour: Derived from finely ground rice, it creates a light and delicate flatbread with a subtle taste.
3. Buckwheat flour: Despite its name, buckwheat is not related to wheat and is gluten-free. It produces a rich and earthy flavored flatbread.
4. Quinoa flour: Made from ground quinoa seeds, it adds a slightly nutty taste and a soft texture to the flatbread.
5. Cassava flour: Obtained from the cassava root, this flour is gluten-free and creates a chewy and slightly sweet flatbread
1. Thin Wrap Bread
2. Flexible Flatbread
3. Meat Wrap Bread
4. Veggie Wrap Bread
5. Armenian Flatbread
6. Iranian Flatbread
7. Lavash Wrap Bread
8. Delicate Flatbread
9. Wrap-It-Up Bread
10. Lavash Variation
11. Armenian Wrap Bread
12. Iranian Wrap Bread
13. Meat and Veggie Wrap Bread
14. Thin and Flexible Bread
15. Wrap-Ready Flatbread
1. Begin by preparing your sourdough starter, allowing it to ferment and become active.
2. In a large mixing bowl, combine the sourdough starter with flour, water, and a pinch of salt.
3. Knead the dough until it becomes smooth and elastic, adding more flour if necessary.
4. Cover the dough and let it rest for several hours, allowing the sourdough to work its magic and develop flavor.
5. Preheat a griddle or skillet over medium-high heat.
6. Divide the dough into small portions and roll them out into thin, round shapes.
7. Cook each flatbread on the hot griddle for a few minutes on each side, until they become lightly browned and puffed up.
8. Remove from heat and let them cool slightly before serving.
9. Enjoy your homemade sourdough Nane Lavash, perfect for wrapping meats and vegetables…(full sourdough recipe on the way)
1. Start by choosing gluten-free flour alternatives such as rice flour, almond flour, or a gluten-free all-purpose flour blend.
2. Mix the gluten-free flour with warm water, a pinch of salt, and a small amount of olive oil.
3. Knead the dough until it becomes smooth and elastic.
4. Divide the dough into small portions and roll them out into thin, flat circles.
5. Heat a non-stick pan or griddle over medium heat.
6. Cook each flatbread for a few minutes on each side until it puffs up and develops a golden brown color.
7. Remove from the heat and let them cool slightly before using them to wrap meats and vegetables.
8. Enjoy your gluten-free version of Nane Lavash, a delicious and versatile flatbread from Armenia and Iran…(full gluten-free recipe on the way)
I’ve provided some basic tips on making Nane Lavash at home above but I’ll be updating this page to include links to the best Nane Lavash recipes, including sourdough and gluten-free versions. Join our waitlist above to get noticed when these recipes are available.
