otterlyslick
Culinary Explorer
I recently tried making Armenian Lavash, and it was an exciting and rewarding experience! This traditional flatbread is known for its thin, flexible texture and slightly smoky flavor, making it perfect for wraps, sandwiches, or serving alongside various dishes. Here’s how you can make your own lavash at home:
Ingredients:
- 4 cups all-purpose flour (plus extra for dusting)
- 1 teaspoon salt
- 1 teaspoon sugar
- 1 teaspoon instant yeast
- 1 1/2 cups warm water (about 110°F or 43°C)
- 2 tablespoons vegetable oil (plus more for greasing)
Instructions:
1. Prepare the Dough:
- In a large mixing bowl, combine the flour, salt, sugar, and instant yeast. Mix well to combine.
- Gradually add the warm water and vegetable oil to the dry ingredients, stirring until a rough dough forms.
- Turn the dough out onto a floured surface and knead for about 8-10 minutes, or until the dough is smooth and elastic.
2. Let the Dough Rise:
- Form the kneaded dough into a ball and place it in a lightly oiled bowl, turning it to coat with oil. Cover the bowl with a clean kitchen towel or plastic wrap.
- Let the dough rise in a warm place for about 1-2 hours, or until it has doubled in size.
3. Shape the Lavash:
- Once the dough has risen, punch it down and divide it into 8 equal portions.
- On a floured surface, take one portion and roll it out into a thin oval or rectangle, about 1/8 inch thick. Repeat with the remaining portions, covering the rolled-out dough with a towel to prevent drying.
4. Cook the Lavash:
- Preheat your oven to 475°F (245°C) if using a baking stone, or heat a cast-iron skillet over medium-high heat.
- If using an oven, place a baking stone or an upside-down baking sheet in the oven to heat up.
- For the skillet, lightly grease it with oil or use a non-stick spray.
- Carefully transfer the rolled-out lavash to the hot skillet or directly onto the baking stone. Cook for about 1-2 minutes on each side, or until the lavash is lightly browned and has puffed up slightly.
- If you’re using a skillet, you can cover it with a lid to help the bread puff up.
- Remove the lavash from the skillet or oven and place it on a wire rack to cool. You can keep them warm in a towel while cooking the rest.
5. Serve:
- Serve the lavash warm or at room temperature. It’s perfect for wrapping around grilled meats, vegetables, or as an accompaniment to dips and spreads.
Conclusion
Armenian Lavash is a delightful and versatile bread that adds a touch of authenticity to any meal. Its soft and pliable texture makes it perfect for wraps or enjoying with your favorite dishes. Give this recipe a try and enjoy the wonderful flavors of Armenian cuisine right at home!
