International Cuisine > Middle Eastern Cuisine > Breads (Middle Eastern) > Lavash Bread Recipe
Homemade Lavash Bread
Enjoy the simplicity and deliciousness of homemade Lavash bread. This thin, soft, and slightly blistered flatbread is perfect for wraps, dips, or as a flavorful accompaniment to your favorite Middle Eastern dishes. This recipe guides you through each step, ensuring a delightful baking experience.
Ingredients
- 250 g All-purpose flour
- 150 ml Warm water
- 2 tbsp Olive oil
- 1/2 tsp Salt
- 1 tsp Sugar
Preparing the Dough
In a large bowl, whisk together the flour, salt, and sugar. Create a well in the center and pour in the warm water and olive oil. Mix with a wooden spoon or your hands until a shaggy dough forms. Turn the dough out onto a lightly floured surface and knead for 5-7 minutes, or until smooth and elastic. The dough should be soft and pliable but not sticky. If it's too sticky, add a little more flour, one tablespoon at a time.
Resting the Dough
Place the dough in a lightly oiled bowl, turning to coat. Cover the bowl with plastic wrap or a damp cloth and let it rest for at least 30 minutes, or up to 2 hours, at room temperature. This allows the gluten to relax, making the dough easier to roll out.
Dividing and Rolling the Dough
After the dough has rested, punch it down gently. Divide the dough into 8-10 equal pieces. On a lightly floured surface, roll each piece of dough into a very thin circle, about 8-10 inches in diameter. The thinner you roll the dough, the more delicate your Lavash will be. Aim for a translucent appearance.
Cooking the Lavash
Heat a large, dry skillet or griddle over medium-high heat. Once the skillet is hot, carefully place one rolled-out dough circle in the skillet. Cook for 30-60 seconds on each side, or until the bread starts to puff up and develop light brown spots. Be careful not to overcook, as the Lavash should remain soft and pliable. Adjust the heat as needed to prevent burning. If the bread is browning too quickly, reduce the heat slightly.
Stacking and Cooling
As each Lavash bread is cooked, stack them on a plate or in a clean kitchen towel to keep them soft. Cover the stack with another towel to prevent them from drying out. Allow the Lavash to cool slightly before serving.
Serving Suggestions
Enjoy your homemade Lavash bread warm with your favorite dips, spreads, or as a wrap for sandwiches and fillings. It's also delicious simply torn into pieces and enjoyed with hummus or baba ghanoush.
Nutrition Facts Estimated per 100g of product
Calories: Approximately 280 kcal Protein: 8g Fat: 5g Carbohydrates: 50g Fiber: 2g Note: This is an estimate and can vary based on specific ingredients used.
Other Important Considerations for Nutrition
Lavash bread is primarily a carbohydrate source. To create a balanced meal, pair it with protein and healthy fats. Consider using whole wheat flour for a higher fiber content. Control portion sizes to manage carbohydrate intake.
FAQ
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Why is my Lavash bread tough?
Over-kneading the dough or overcooking the Lavash can result in a tough texture. Be sure to knead the dough until just smooth and elastic, and cook the Lavash for only a short time on each side. -
How do I store Lavash bread?
Store leftover Lavash bread in an airtight container or bag at room temperature for up to 3 days. You can also freeze it for longer storage. Thaw completely before using. -
Can I use whole wheat flour?
Yes, you can substitute some of the all-purpose flour with whole wheat flour for a healthier option. However, using 100% whole wheat flour may result in a denser Lavash. Start by substituting half of the all-purpose flour with whole wheat flour.