Homemade Lavash (Flatbread) Recipe

Introduction

Lavash is a soft and thin flatbread that pairs beautifully with dips, wraps, or just about any meal. Making it at home is surprisingly simple and requires just a few basic ingredients. This recipe guides you through crafting perfect homemade lavash with a slightly crispy exterior and tender inside.

Ingredients

• 3 cups (375 grams) all-purpose flour
• 1/2 teaspoon salt
• 1 cup (240 milliliters) lukewarm water

Instructions

1. Step 1: Place a large pizza stone in the center rack of your oven and preheat to 500˚F (260˚C).
2. Step 2: In a stand mixer bowl fitted with a dough hook or a large mixing bowl, combine the flour and salt.
3. Step 3: Stir in the lukewarm water and knead until the dough is smooth and soft. If the dough feels too crumbly, add a little more water; if too sticky, add more flour.
4. Step 4: Cover the bowl with plastic wrap or a clean towel and let the dough rest for 30 minutes.
5. Step 5: Divide the rested dough into 4 equal pieces.
6. Step 6: On a lightly floured surface, roll one piece of dough into a long oval or rectangle as thin as possible. Keep the remaining pieces covered to prevent drying out.
7. Step 7: Carefully transfer the rolled dough onto the preheated pizza stone. Bake for 2-3 minutes, or until the bread puffs up and develops golden spots.
8. Step 8: Remove the cooked lavash to a plate and lightly spray or sprinkle it with water to maintain softness.
9. Step 9: Cover the flatbread with a damp cloth. Repeat rolling, baking, and spraying with the remaining dough pieces, stacking the cooked lavash as you go.

Tips & Variations

• For extra flavor, brush the lavash with melted butter or olive oil right after baking.
• If you don’t have a pizza stone, use a heavy baking sheet preheated in the oven.
• Try adding herbs like rosemary or thyme into the dough for a savory twist.

Storage

Once cooled, store lavash bread in an airtight bag at room temperature for up to 2 days. For longer storage, freeze the bread in a sealed bag for up to one month. To reheat, warm in a dry skillet or oven until soft and pliable again.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use whole wheat flour instead of all-purpose flour?

Yes, you can substitute whole wheat flour, but the texture will be denser and slightly less soft. You might need to adjust the water amount to achieve a pliable dough.

Why is the pizza stone important for this recipe?

The pizza stone retains high, even heat, which helps the lavash puff up and develop characteristic golden spots quickly. It mimics traditional clay or stone baking surfaces.

Homemade Lavash (Flatbread) Recipe

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Homemade Lavash is a simple, traditional Armenian flatbread made with just flour, water, and salt. This recipe yields thin, soft lavash with golden spots, perfect for wraps, sandwiches, or as a side to dips and meals. Baking on a preheated pizza stone at high heat creates an authentically crispy yet tender texture.

• Author: Joe
• Prep Time: 10 minutes
• Cook Time: 10 minutes
• Total Time: 40 minutes
• Yield: 4 large lavash flatbreads 1x
• Category: Bread
• Method: Baking
• Cuisine: Armenian

Ingredients

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Dry Ingredients

• 3 cups (375 grams) all-purpose flour
• 1/2 teaspoon salt

Wet Ingredients

• 1 cup (240 milliliters) lukewarm water

Instructions

1. Preheat Oven and Pizza Stone: Place a large pizza stone on the center rack of your oven and preheat it to 500˚F (260˚C). This ensures the stone is hot enough to cook the lavash quickly and evenly.
2. Prepare the Dough: In the bowl of a stand mixer fitted with a dough hook or in a large mixing bowl, combine the all-purpose flour and salt. Gradually stir in the lukewarm water and knead the dough until it becomes smooth and soft. Adjust the water or flour as needed to avoid a crumbly or sticky texture.
3. Rest the Dough: Cover the dough with plastic wrap or a clean towel and let it rest for 30 minutes to allow gluten to relax, making it easier to roll out.
4. Divide the Dough: After resting, cut the dough into 4 equal pieces. Keep pieces covered to prevent drying out.
5. Roll Out Lavash: Roll one piece of dough on a work surface into a long oval or rectangular shape, rolling it as thinly as possible to achieve the characteristic thinness of lavash.
6. Bake on Pizza Stone: Carefully transfer the rolled dough onto the preheated pizza stone. Bake for 2-3 minutes until the bread puffs up and develops golden spots.
7. Moisten and Cover: Remove the cooked lavash to a plate and lightly spray or sprinkle with water to keep it soft. Cover with a damp cloth.
8. Repeat: Repeat the rolling, baking, spraying, and covering process with the remaining pieces of dough, stacking them as you go.
9. Storage: After cooling, store the lavash in an airtight bag at room temperature for immediate use, or freeze for up to one month for longer storage.

Notes

• Using a pizza stone is essential to achieve the authentic crispy texture and quick cooking time.
• If you don’t have a stand mixer, knead by hand for about 10 minutes until dough is smooth.
• Rolling the dough as thin as possible is key to light, flexible lavash.
• Sprinkling or spraying water after baking keeps the lavash soft and pliable.
• Leftover lavash freezes well; thaw at room temperature before use.

Keywords: homemade lavash, Armenian flatbread, traditional bread, pizza stone bread, thin flatbread, easy bread recipe