Lavash Bread Recipe
Lavash bread recipe is a simple yet flavorful way to create a traditional flatbread that’s perfect for wraps, sandwiches, or dipping. Originating from the Middle East, this bread is soft, thin, and flexible when fresh but can be baked longer to create a crispy version. Whether you prefer it soft or crunchy, this lavash bread recipe will help you achieve the perfect texture. With just a few basic ingredients like flour, water, and yeast, you can easily make lavash bread at home and enjoy its versatile uses in various dishes.
If you enjoyed this lavash bread recipe, you can explore more options. Firstly, try the Coconut Bread Recipe, then move on to Date Nut Bread Recipe for a sweet twist. Afterward, try the savory Cottage Cheese Flatbread. Also, don’t miss the Starbucks Banana Bread Recipe and Banana Bread Pudding. Finally, for restaurant-style bread, try the Olive Garden Breadsticks Copycat Recipe or Homemade Breadtwists. Each recipe brings something unique to your kitchen!
What is Lavash bread recipe?
Lavash bread is a traditional flatbread that originated in the Middle East and has become popular worldwide. Known for its soft, pliable texture, lavash bread is often used to make wraps or served alongside dips. Whether crispy or soft, this bread is versatile and easy to make at home.
The Origin of Lavash bread recipe
Lavash bread comes from Armenia and is a staple in many Middle Eastern and Mediterranean cuisines. Traditionally baked in clay ovens, lavash has a rich history that dates back centuries. It’s made with simple ingredients, yet its unique texture and flavor have made it a beloved bread in homes across the globe.
Why You Should Try Making Lavash bread recipe at Home
Firstly, making lavash bread at home allows you to control the quality of ingredients, ensuring it’s as fresh and wholesome as possible. Store-bought versions might include preservatives, but when you bake it yourself, you know exactly what’s going into your bread. Also, homemade lavash bread is much more flavorful than pre-packaged varieties.
Ingredients Needed for Lavash Bread Recipe
Basic Ingredients
To make lavash bread, you’ll need just a few basic ingredients:
- 3 cups of all-purpose flour
- 1 teaspoon of salt
- 1 teaspoon of sugar
- 1 tablespoon of olive oil
- 1 cup of warm water
- 1 teaspoon of instant yeast
Optional Ingredients for Flavor
For a more unique flavor, you can also add:
- Sesame seeds or poppy seeds for a crunchy texture
- Herbs like thyme or rosemary to infuse the dough with a subtle aroma
How To Make Lavash Bread Recipe
Preparing the Dough
At first, gather all your ingredients. In a large bowl, combine the flour, salt, and sugar. Afterward, mix in the yeast. Slowly add warm water and olive oil to the dry ingredients, stirring with a spoon until it forms a rough dough.
Kneading the Dough
Next, transfer the dough to a lightly floured surface. Knead it for about 10 minutes until it becomes smooth and elastic. Basically, the key here is to develop the gluten in the flour, which will give the bread its characteristic texture.
Letting the Dough Rest
Once you’ve finished kneading, place the dough back in the bowl, cover it with a towel, and let it rest for about an hour. During this time, the dough will rise and double in size, which is essential for a soft lavash bread.
Shaping the Lavash
After the dough has rested, punch it down to release any air bubbles. Then, divide it into small portions. Roll each portion out into a thin sheet, making sure the dough is evenly stretched out.
Baking the Lavash
Preheat your oven to 450°F (230°C). Place the rolled-out dough on a baking sheet lined with parchment paper. Bake the lavash for about 5-7 minutes, or until it begins to puff up and turn golden brown. If you prefer a crispy texture, leave it in for a few more minutes.
Tips for Perfecting Your Lavash bread recipe
How to Achieve the Perfect Texture
To ensure your lavash is soft and chewy, don’t skip the resting time for the dough. Also, avoid rolling the dough too thick—lavash should be thin, almost like a cracker.
The Right Thickness for Lavash
The thickness of your lavash will determine whether it’s soft or crispy. For a soft wrap, roll the dough to about 1/8 inch. If you prefer a crispy bread, aim for a thinner dough.
Common Mistakes to Avoid
One common mistake when making lavash bread is adding too much flour while kneading. This can make the dough tough. Also, baking the bread for too long can make it dry and brittle.
How to Store Lavash bread recipe
Store your lavash bread in an airtight container at room temperature for up to three days. If you want to keep it longer, you can freeze it by wrapping the bread in plastic and storing it in a freezer-safe bag.
Lavash bread recipe Serving Suggestions
Using Lavash as a Wrap
Lavash bread is perfect for making wraps. Simply fill it with your favorite ingredients, such as grilled vegetables, chicken, or falafel, and roll it up.
Serving Lavash with Dips
Lavash bread pairs wonderfully with dips like hummus, baba ganoush, or tzatziki. Tear the bread into pieces and dip it into these spreads for a delicious snack.
Health Benefits of Lavash bread recipe
Lavash bread recipe is a healthier option than many store-bought breads because it contains fewer preservatives and additives. When made with whole wheat flour, lavash can be an excellent source of fiber, which is essential for digestion.
Variations of Lavash bread recipe
Soft vs. Crispy Lavash
Lavash can be made either soft or crispy, depending on how long you bake it. If you prefer soft lavash, bake it for a shorter time, while crispy lavash requires a few extra minutes in the oven.
Whole Wheat Lavash
For a healthier version, you can substitute all-purpose flour with whole wheat flour. This will give the bread a slightly denser texture and a nuttier flavor.
More Quick Bread Recipes:
- Yeast Plait Recipe
- Milk Bread Recipe
- Homemade Rice Bread Recipe
- Bread In 5 Minutes
- Soft And Fluffy Homemade Bread
Frequently Asked Questions about Lavash bread recipe
Lavash is thinner and typically softer than pita bread, which is thicker and puffier.
Yes, you can make unleavened lavash by omitting the yeast, but the bread will be denser.
Traditional lavash is made with wheat flour, but you can use gluten-free flour for a gluten-free version.
Lavash bread lasts up to three days at room temperature but can be frozen for longer storage.
Yes, lavash can be cooked on a hot skillet or griddle if you don’t want to use an oven.
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Lavash Bread Recipe
Ingredients
- 2 1/2 cups bread flour plus additional for dusting
- 1 teaspoon instant yeast
- 1 teaspoon kosher salt
- 2/3 cup warm water
- 2/3 cup lukewarm whole milk
- 1 teaspoon honey
- Extra-virgin olive oil for greasing your hands and the bowl
Instructions
- Mix the Dough: In a large mixing bowl, combine the flour, yeast, and salt. Gradually add the warm water, lukewarm milk, and honey while stirring with a wooden spoon.
- Knead the Dough: Once the dough becomes too difficult to mix with the spoon, transfer it to a clean, lightly floured surface. Lightly oil your hands with about 1/2 teaspoon of olive oil and gently knead the dough until it comes together (it will be sticky), which should take around 3 minutes.
- Set Aside to Rise: Clean the mixing bowl or rinse and dry it thoroughly. Lightly coat the bottom and sides of the bowl with about 1 teaspoon of olive oil. Place the dough in the bowl, then drizzle about 1/2 teaspoon of olive oil over the top. Cover the bowl with a clean kitchen towel and let it rise in a warm spot for about 45 minutes.
- Divide the Dough: Once risen, use oiled fingers to gently punch down the dough. Divide it into 12 equal-sized small balls (weighing about 1 1/2 ounces each can help with accuracy).
- Prepare to Cook the Lavash: Place the dough portions on a floured surface and cover them with a clean cloth while you work on rolling and cooking each piece.
- Roll the Dough: Take one ball of dough at a time, keeping the others covered. Place it on a floured work surface and lightly dust the top with flour. Flatten it with your hands, then use a rolling pin to roll it out as thinly as possible, achieving an approximately 8-inch diameter disc.
- Cook the Lavash: Heat a large non-stick skillet over medium heat. Carefully place one lavash in the skillet and cook for about 30 to 40 seconds until bubbles appear and the bottom has some golden brown spots. Use a spatula to flip the lavash and cook for another 30 to 40 seconds until you see more bubbles and golden brown spots on the other side.
- Cover and Repeat: Transfer the cooked lavash to a large tray and cover it with a clean towel to keep it warm and soft. Continue this process with the remaining dough until all the lavash is cooked. Serve warm or store for later.
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