Lavash Bread - Armenian Bread Lavash - Heghineh Cooking Show

Lavash is a traditional Armenian flatbread known for its soft, thin, and pliable texture. It is a versatile bread often enjoyed with cheese, fresh herbs, and vegetables, making it a staple side dish in Armenian cuisine. This recipe guides you through making authentic lavash at home, bringing a taste of Armenia to your kitchen.

Ingredients

🌾 2.5 cups all-purpose flour (No brand specified)
🌾 0.5 cups Bob's Red Mill white whole wheat flour
🧂 1.5 teaspoons salt (No brand specified)
🍞 1.5 teaspoons instant yeast (No brand specified)
💧 Approximately 1.5-2 cups water (sufficient to form a soft, non-sticky dough)

Instructions

1- Combine Dry Ingredients:

• Sift 2.5 cups of all-purpose flour and 0.5 cups of Bob's Red Mill white whole wheat flour into a large mixing bowl.
• Add 1.5 teaspoons of salt and 1.5 teaspoons of instant yeast. Mix briefly to combine.

2- Add Water and Knead:

• Gradually add approximately 1.5-2 cups of water to the dry ingredients.
• Mix with your hands and knead the dough until it is smooth, elastic, and non-sticky.

3- First Rise:

• Place the kneaded dough back into the mixing bowl.
• Cover with plastic wrap and let it rise in a warm place for about 1 hour or until doubled in size.

4- Divide and Shape Dough Balls:

• Lightly flour a work surface.
• Using a pastry scraper, divide the risen dough into 12 equal pieces and form each piece into a smooth ball.

5- Second Rise:

• Arrange the dough balls on the floured surface.
• Cover with a damp towel and let rest for 20-25 minutes.

6- Prepare Griddle and Rolling Pin:

• Preheat a heavy-duty, double-burner cast iron grill/griddle over high heat.
• Ensure your wooden rolling pin is ready for use.

7- Roll Out Lavash:

• On a generously floured surface, roll out each dough ball into a long, oval, thin shape using the rolling pin.
• It's okay if small holes appear.

8- Cook Lavash:

• Carefully lay the rolled-out lavash on the hot griddle.
• Cook each side for 1-2 minutes or until light brown spots and bubbles form. Adjust heat as needed to prevent burning. Use tongs or a silicone mitt to flip the lavash.

9- Moisten and Cool:

• Remove the lavash from the griddle.
• Generously spray both sides with water to keep it soft. Place on a cooling rack and cover with a clean kitchen towel.

10- Repeat:
- Continue the process until all dough balls are cooked.

Prep Time: 20-30 minutes (active)
Cook Time: 1-2 minutes per lavash
Total Time: Approximately 1 hour 50 minutes, including rising
Servings: Makes 12 pieces
Equipment:

• Mixing bowl: Clear plastic bowl
• Measuring cups: White plastic measuring cups
• Measuring spoons: Metal measuring spoons
• Sifter: Stainless steel mesh sifter
• Water pitcher: Clear glass pitcher
• Water spray bottle: Purple plastic spray bottle
• Clean kitchen towel: White with grey stripes
• Griddle: Double-burner cast iron grill/griddle (No brand specified)
• Pastry scraper/cutter: Metal blade with a red handle
• Rolling pin: Wooden rolling pin
• Tongs: Metal tongs
• Silicone oven mitt: Red silicone oven mitt
• Cooling rack: Black metal cooling rack
• Plastic wrap: For covering dough

Cooking Tips:

• Use high heat to ensure the lavash cooks quickly and remains pliable.
• Immediately spray cooked lavash with water and cover it with a damp towel to maintain softness.
• It's normal for lavash to have small holes; stretch dough as thinly as possible.

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Homemade Armenian Lavash