|Nutrition Facts (per serving)|
|Amount per serving|
|% Daily Value*|
|Total Fat 3g||4%|
|Saturated Fat 0g||2%|
|Total Carbohydrate 58g||21%|
|Dietary Fiber 6g||20%|
|Total Sugars 1g|
|Vitamin C 0mg||0%|
|*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.|
This easy recipe for lavash, a thin, soft flatbread popular in Turkey, Iran, and other Middle Eastern countries, is made with flour, water, and salt. Many recipes do not include any leavening, but this one uses yeast for a softer texture. It is not too dissimilar from pita, naan, and other flatbreads that are often served as wraps or with dips. In fact, lavash is served with dips like hummus or baba ghanoush and used for wraps and other sandwiches.
The bread's thickness differs depending on how flat and thin you roll it out. For extra taste, you can sprinkle on either toasted sesame or poppy seeds before baking. Traditionally, lavash is cooked against the hot walls of a clay oven. Food experts believe lavash originated in Armenia, while other foodies claim it first surfaced in the Middle East. Regardless of where it originated, it's now a popular table bread throughout the Middle East.
Click Play to See This Lavash Middle Eastern Bread Recipe Come Together
"Although a gas or electric home oven can't replicate a traditional clay oven, making lavash at home can still be quite delicious, satisfying, and fun." —Diana Andrews
1 (1/4-ounce) package active dry yeast
1 1/2 cups warm water, 105 F to 115 F
2 teaspoons granulated sugar
1 tablespoon olive oil
540 grams (4 1/4 cups) all-purpose flour, plus more as needed
1 1/2 teaspoons kosher salt
1 1/2 tablespoons toasted sesame seeds, optional
1 1/2 tablespoons poppy seeds, optional
Gather the ingredients.
In a measuring cup, combine yeast, water, and sugar. Mix until yeast is dissolved. Set aside.
Coat a large bowl with oil. Set aside while the yeast begins to bubble and show activity, 6 to 10 minutes.
In another large mixing bowl, combine flour and salt.
Add yeast-water-sugar mixture and form a dough.
Knead dough for 10 to 15 minutes by hand or 5 to 8 minutes using a dough hook on medium speed in a stand mixer, until the dough is smooth and shiny.
Once the dough is kneaded, place the ball of dough in the oiled bowl. Roll the dough around the bowl to coat it with oil.
Cover and let rise for 1 to 1 1/2 hours, or until the dough doubles in size.
Once the dough has doubled, punch it down to release air.
Continue to knead for about 5 minutes.
With lightly floured hands, roll the dough into 8 equal sized balls of dough and transfer to a lightly floured bowl or plate. Lightly flour the tops of the balls as well.
Cover and allow to rise for 30 minutes. Position two racks in the top and center parts of the oven and heat to 475 F.
Once the balls of dough have risen, roll them out on a lightly floured work surface into thin rectangles, about 9 x 7 inches. They should be as thin as pizza dough.
Line a baking sheet with parchment and transfer as many rectangles as will fit in one layer (you might only be able to fit 2 at a time). Puncture the entire surface of the rectangles with the tines of a fork.
Brush dough with water and sprinkle with sesame seeds and poppy seeds, if desired.
Start with the baking sheet in the center of the oven for 4 minutes, then move it to the top rack for 3 or 4 minutes until starting to brown and puff in places. Repeat with the remaining dough.
Eat while still warm or when cool. Enjoy.
How to Store and Reheat Lavash
Don't wait too long to eat lavash after baking it. It's best warm right out of the oven, the day it's made. This bread dries out quickly and often becomes brittle and/or hard to chew. If you don't plan to eat it immediately, place it in a zip-close bag as soon as it cools to room temperature.
To reheat leftover lavash, spray the bread lightly on both sides with water, and microwave until soft and warmed through, about 20 seconds.