Lavash bread is a thin and soft Middle Eastern flatbread that has been a staple in many countries for centuries. Traditionally cooked in a tandoor oven, this flatbread is particularly popular in Turkey, Iran, and Armenia, where it's enjoyed with a variety of dishes, such as kebabs, soups, and mezes.
If you're looking to expand your culinary horizons and try your hand at making your own lavash bread, this Middle Eastern Lavash Bread Recipe is a great place to start.
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Despite its simplicity lavash bread is both versatile and delicious. Its thin and pliable texture makes it easy to fold and roll, making it perfect for lavash wraps. The thought of making your own bread might be intimidating, however, this recipe is straightforward and easy to follow.
We love homemade bread and I have many bread recipes on my blog including Dutch Oven Sourdough Bread, Taboon - Palestinian Flatbread, and Simit (Turkish Sesame Bagel). This Middle Eastern Lavash Bread Recipe is possibly one of the easiest and most versatile among them. Its simple ingredients and straightforward method make it an excellent choice for anyone looking to dip their toes into bread-making.
What is Lavash Bread?
Lavash bread is a thin and pliable flatbread that's a staple in many Middle Eastern countries. Traditionally, it's baked in a tandoor oven, but don't worry if you don't have one at home. You can use a non-stick pan or griddle to make this flatbread with ease.
Lavash bread is usually eaten fresh, but you can also dry it out for later use. This thin bread is great for storage once it's dried, and you can easily bring it back to life by soaking or sprinkling it with water. So if you end up with some extra lavash bread or just want to keep it on hand, drying it out is a perfect way to keep it fresh and tasty for longer.
Middle Eastern Lavash Bread History
Lavash bread is one of those Middle Eastern foods that have been loved for centuries. Although there isn’t an exact factual origin, it's believed to have originated in Armenia, where they baked it traditionally in a tandoor oven. The popularity of this bread soon spread to other neighboring countries like Iran, Turkey, and Lebanon, where it became a must-have food item on the menu.
Lavash bread is more than just a food item, it's an essential part of many Middle Eastern cultures. Often used in religious ceremonies, it's even considered a sacred food! Plus, it's a dietary staple for most people in the region and is best to enjoy with a variety of dishes, from kebabs to Hummus and Babaganoush.
Why This Recipe Works?
- Simple ingredients: The recipe calls for basic ingredients like flour, milk, yeast, water, and salt. The simplicity of the ingredients allows the natural flavor of the bread to shine through.
- Versatile: You can make this recipe with both leavened and unleavened dough. This means that you can choose the type of bread that you prefer, depending on your taste and dietary needs.
- Easy to follow: The recipe is straightforward and easy to follow, even for beginner bakers. The step-by-step instructions are clear and concise, you can make it in just a few simple steps.
- No special equipment required: While traditional lavash bread is baked in a tandoor oven, this recipe can be made using a nonstick pan or griddle. This makes it accessible to anyone, regardless of whether or not they have access to special equipment.
- Thin and pliable texture: The bread comes out thin and pliable, which makes it an excellent option for use as a wrap or as a base for pizza.
Ingredients and Substitutes
- Plain flour - It is also known as white flour or all-purpose flour. It is perfect for cakes, biscuits, and pastries.
- Yeast - Use fast-action dried yeast or alternatively fresh yeast if you prefer. You need to double the amount if using fresh yeast.
- Water and milk - I use a combination of milk and water to make sure the dough is supple and soft and the flavor is perfect. Make sure the temperature of the water&milk mixture is about 40° C (105° F) for best results. You can use semi-skimmed or whole milk.
- Sugar - I use caster sugar or granulated sugar. It feeds the yeast and helps the dough rise.
- Salt - It increases the strength of the dough as well as the flavor. Also, it is necessary for the steady and slow rise of the dough.
How to Make Middle Eastern Lavash Bread?
You might find daunting the idea of making your own bread at home. The good thing is that this Middle Eastern Lavash Bread recipe is straightforward to make when you follow a few simple steps:
Prepare the Dough
In a large mixing bowl, combine the warm water, milk, sugar, and yeast.
Add the flour to the mixing bowl along with the salt, and mix until forming a soft and sticky dough. Depending on the type of flour or the humidity of the room, you might need less flour than the recipe calls for.
Knead the dough on a floured surface for about 10 minutes, until it's smooth and elastic. Alternatively, you can use a stand mixer with a dough hook.
Return the dough to the bowl, cover it with a clean kitchen cloth, and let it rise in a warm place for about 1 hour or until it has doubled its size.
Shape the Lavash Bread
When the dough doubled its size, gently deflate it and place it on a lightly floured surface.
Divide the dough into 10 equal pieces and turn them into balls. Place them a few centimeters apart from each other and lightly sprinkle them with flour.
Cover with a clean kitchen cloth and let them rest for 15 minutes.
Place a large nonstick frying pan size of 23 cm (9") or larger on medium-high heat and start rolling the dough balls out.
Working one piece at a time, roll one dough ball into a 23 cm (9") dia disc on a lightly floured surface with a rolling pin.
Cook the Lavash Bread
When the pan is hot, place the rolled-out lavash bread on the pan and cook for 1-2 minutes, until air bubbles appear on the surface and light brown spots appear on the bottom.
Flip the dough and cook for another 30 seconds on the other side.
Transfer it to a plate and cover it with a clean kitchen towel.
Roll another dough ball into a circle while the first one is cooking in the pan. Repeat rolling and cooking until you run out of dough balls.
Keep the cooked lavash bread covered with a clean kitchen towel to keep them warm, while you cook the rest.
Please scroll down to the recipe card below for the full ingredients list with measurements, complete recipe method, recipe notes, and nutritional information.
Top Tips From the Chef
- Add the flour gradually when making the dough. Depending on the type of flour or the humidity of the room, you might need less flour than the recipe calls for.
- Resting the dough balls after shaping makes the dough easy to roll out as thinly as possible.
- Use a thin dowel known as an oklava, the same as I use for making Su Boregi - Water Borek and Homemade Turkish Baklava, to easily get the dough evenly paper-thin.
- Make sure your pan is nice and hot before starting to cook your lavash bread. This will help them to puff up and form air pockets/bubbles.
- Stack the cooked lavash bread up on a plate, and wrap them up with a clean kitchen towel to keep them warm and soft while cooking the rest.
How to Use Middle Eastern Lavash Bread?
Lavash bread is a versatile ingredient that can be used in a variety of ways. Here are some ideas for how to use lavash bread:
- Serve with dips: Cut lavash bread into triangles and serve with your favorite dips, such as Muhammara - Acuka (Red Pepper Dip), Tirokafteri (Spiced Whipped Feta Dip), or Haydari (Turkish Yogurt Dip).
- Crumble into salads: Cut or tear lavash bread into small pieces and use as a crispy topping for salads such as Lebanese Fattoush Salad or Greek Cucumber Salad.
- Wrap sandwiches: Middle Eastern Lavash Bread is thin and pliable, so it's easy to fold and roll. Use lavash bread as a wrap for kebabs such as Adana Kebab (Adana Kofte) and Lamb Beyti Kebab, or use it for making Tantuni.
- Use as a bread substitute: Instead of using regular bread, use lavash bread as a substitute for dipping into stews, curries or soups.
- Make quesadillas: Use lavash bread as a tortilla substitute and make delicious quesadillas with your favorite fillings
- Make pizza: Use lavash bread as a pizza crust. Top it with your favorite pizza toppings, bake in the oven, and enjoy.
Recipe FAQs
Yes, you can! Wrap it tightly in plastic wrap and store it in the freezer for up to 3 months.
The best way to warm the lavash bread is to warm them up on a hot non-stick frying pan for 20 to 30 seconds. Alternatively, you can microwave them for 20 seconds.
No, it's not. It's made with all-purpose flour, which contains gluten.
Lavash bread is known for drying out quickly due to its thinness, so proper storage is crucial. To keep them fresh and soft for 2-3 days, wrap the leftovers tightly with cling film or plastic wrap.
Related Recipes
For more delicious flatbread recipes why not try:
Did you make this recipe? Please let me know how it turned out! Leave a comment below and tag @cookingorgeous on Instagram and hashtag it #cookingorgeous.
I hope you enjoy the process of making this Middle Eastern Lavash Bread Recipe as much as you enjoy eating it! 🙂
Bon appétit! / Afiyet olsun!
Middle Eastern Lavash Bread Recipe
Equipment
- 1 sifter
Ingredients
- 400 g plain flour
- 150 ml water
- 150 ml milk
- 1 teaspoon salt
- 1 teaspoon sugar
- 3 g fast action dry yeast
Instructions
Preparing the Dough
- In a large mixing bowl, combine the warm water, milk, sugar, and yeast.
- Add the flour to the mixing bowl along with the salt, and mix until forming a soft and sticky dough. Depending on the type of flour or the humidity of the room, you might need less flour than the recipe calls for.
- Knead the dough on a floured surface for about 10 minutes, until it's smooth and elastic. Alternatively, you can use a stand mixer with a dough hook.
- Return the dough to the bowl, cover it with a clean kitchen cloth and let it rise in a warm place for about 1 hour or until it has doubled its size.
Shaping the Lavash Bread
- When the dough doubled its size, gently deflate it and place it on a lightly floured surface.
- Divide the dough into 10 equal pieces and turn them into balls. Place them a few centimeters apart from each other and lightly sprinkle them with flour.
- Cover with a clean kitchen cloth and let them rest for 15 minutes.
- Place a large nonstick frying pan size of 23 cm (9") or larger on medium-high heat and start rolling the dough balls out.
- Working one piece at a time, roll one dough ball into a 23 cm (9") dia disc on a lightly floured surface with a rolling pin.
Cooking the Lavash Bread
- When the pan is hot, place the rolled-out lavash bread on the pan and cook for 1-2 minutes, until air bubbles appear on the surface and light brown spots appear on the bottom.
- Flip the dough and cook for another 30 seconds on the other side.
- Transfer it to a plate and cover it with a clean kitchen towel.
- Roll another dough ball into a circle while the first one is cooking in the pan. Repeat rolling and cooking until you run out of dough balls.
- Keep the cooked lavash bread covered with a clean kitchen towel to keep them warm, while you cook the rest.
Video
Notes
- Add the flour gradually when making the dough. Depending on the type of flour or the humidity of the room, you might need less flour than the recipe calls for.
- Resting the dough balls after shaping makes the dough easy to roll out as thinly as possible.
- Use a thin dowel known as an oklava, the same as I use for making Su Boregi - Water Borek and Homemade Turkish Baklava, to easily get the dough evenly paper-thin.
- Make sure your pan is nice and hot before starting to cook your lavash bread. This will help them to puff up and form air pockets/bubbles.
- Stack the cooked lavash bread up on a plate, and wrap them up with a clean kitchen towel to keep them warm and soft while cooking the rest.
- Wrap the leftovers tightly in plastic wrap and store it in the freezer for up to 3 months.
- The best way to warm the lavash bread is to warm them up on a hot non-stick frying pan for 20 to 30 seconds. Alternatively, you can microwave them for 20 seconds.
Nutrition
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Marion
This is such a delicious and easy recipe! Thank you for sharing.