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Homemade Armenian lavash

Homemade Armenian Lavash

Homemade lavash is far tastier than store-bought — it's true! Making thin lavash at home isn't just easy, it's really easy. You don't need to be a chef; even a beginner can do it, especially with our tried-and-true recipe. This kind of flatbread is also made in Azerbaijani and Turkish cooking.

Maria

Recipe author

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Composition / ingredients

Servings:

Flour

250

Water

125

Sunflower oil

Salt

0.25

Translation table of volumetric measures

Nutrients and energy value of the composition of the recipe

By weight of the composition:

Proteins 15 % 8 g

Fats 9 % 5 g

Carbohydrates 76 % 42 g

247 kcal

GI: 0 / 0 / 100

Cooking method

Step 1:

Gather the ingredients. To make Armenian lavash at home you'll need: 250 g (2 cups) flour, 125 ml (1/2 cup) water, 1 tablespoon sunflower oil, and 1/4 teaspoon salt.
Step 2:

Stir the salt into the hot water until it dissolves.
Step 3:

Sift the flour into a deep bowl — I sifted mine right into the bowl of my stand mixer, where I kneaded the dough. Make a well in the center of the flour.
Step 4:

Pour the hot salted water and the oil into the well.
Step 5:

Knead the dough. It's very stiff at first but grows more supple as you work it. Knead for about 15–20 minutes.
Step 6:

Cover the dough with a towel and let it rest for 30 minutes.
Step 7:

Divide the dough into 4–5 equal pieces and roll each into a ball. Keep the balls under a towel so they don't dry out.
Step 8:

Dust your work surface with flour so the dough doesn't stick. Roll each ball into a thin round the size of the skillet you'll cook it in.
Step 9:

Cook each round in a dry, hot skillet over low heat, about 1 1/2 minutes on the first side, until golden-brown spots appear. Flip and cook the other side for about 30 seconds more.
Step 10:

Transfer the finished lavash to a plate, sprinkle it with water, and cover it with a towel — that keeps it soft and pliable. Enjoy!

Lavash is probably the first thing that comes to mind at the mention of Armenian cooking. To Armenians it's as fundamental as pancakes are elsewhere, with a history stretching back to ancient times. Traditionally the dough is kneaded in a large wooden trough by the eldest woman of the house. In the original method, the rolled-out dough was slapped onto the inside walls of a tonir — a round clay oven — and archaeologists still find remnants of lavash in old ones today. It's baked from wheat flour, then dried hanging and stacked; it can be round, rectangular, or oval, but a crisp top is what matters. In Azerbaijan a special clay griddle called a "saj" is used. Lacking a tonir or a saj, we'll make ours in an ordinary skillet — it's delicious all the same!
If you've only ever bought lavash, you've been missing out! The dough is the same simple mix — flour, water, oil, and salt — yet homemade lavash comes out airy, soft, and remarkably tender. You can't buy that in a store!