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Homemade lavash thin

Thin Homemade Lavash

A very simple, easy recipe for delicious homemade lavash! Thin lavash is genuinely easy to make. I was honestly surprised just how easy when a friend showed me how to bake it and wrote out this little recipe by hand — which I'm happy to share with you now.

Arkady and Svetlana

Recipe author

Composition / ingredients

Servings:

Wheat flour (all-purpose)

6.5

Table salt

1.5

Cumin

Ground coriander

0.5

Sugar (granulated)

Yeast (dry, 1 packet)

Olive oil

2.5

Water (warm)

1.75

Translation table of volumetric measures

Nutrients and energy value of the composition of the recipe

By weight of the composition:

Proteins 14 % 8 g

Fats 7 % 4 g

Carbohydrates 79 % 45 g

251 kcal

GI: 0 / 0 / 100

Cooking method

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First, sift the flour through a sieve into a medium saucepan, then add the caraway, sugar, coriander, yeast, and salt. Make a well in the center of the mixture and pour in the olive oil and warm water. Stir it all together with a spatula until it comes together into a sticky mass, then knead it thoroughly by hand. Flour a cutting board, turn the dough out onto it, and knead for about ten minutes until it's completely smooth and springy. Shape the dough into a ball, put it in the saucepan, and cover with a damp towel. Set the dough in a warm spot for about an hour. Flour a large board again and knead the dough once more, flattening it with your hand. Divide it into ten small pieces and roll each one out with a rolling pin into a small flatbread. Cover the flatbreads with a slightly damp towel and let them sit for about twenty minutes. Heat a skillet, brush it with oil, and cook each lavash in the covered skillet for a couple of minutes per side. The cooked side should turn golden brown. Once all the flatbreads are done, let them cool. I usually serve them with a sharp cheese and plenty of fresh herbs. Incredibly tasty!