Lavash (Armenian Flatbread) is a traditional Armenian recipe for a classic baked yeast leavened flatbread. The full recipe is presented here and I hope you enjoy this classic Armenian version of: Armenian Flatbread (Lavash).
(click this button to prevent the screen from sleeping so Cook Mode is 'ON')
This easy recipe for lavash is best enjoyed straight out of the oven while it’s warm and soft. Lavash can be served with your favorite dips and used for wraps and other sandwiches.
Ingredients:
Olive oil, for brushing
1 (6g) packet active dry yeast
360ml warm water
1 tsp sugar
540g plain (all-purpose) flour, plus more for dusting
1 1/2 teaspoons sea salt
1 tbsp toasted sesame seeds
Method:
In a small bowl, combine yeast, water, and sugar. Stir until the yeast is dissolved.
In a large bowl, combine flour and salt. Add yeast mixture, mixing to form a dough.
In the bowl of a stand mixer with a dough hook attachment, knead the mixture for 10-12 minutes, until a ball of dough forms.
Transfer the ball of dough to a large oiled bowl. Coat the dough with additional oil, cover with clingfilm (plastic wrap), and let it rise at room temperature in a warm place for 1 to 1 ½ hours until the dough doubles in volume.
Once the dough has risen, knock it back to release the air. Continue to knead for 5 minutes.
Divide the dough into 8 separate pieces and roll into balls. Cover and let rise for 30 minutes.
Pre-heat your oven to 200°C. Using a lightly floured rolling pin, roll a ball of dough into a thin rectangle about 30 x 25cm. Repeat with the remaining dough.
Transfer dough to a parchment lined baking tray and puncture the tops with a fork. Brush the dough with water and sprinkle with sesame seeds. Transfer to the centre of your pre-heated oven and bake for 20-25 minutes until golden brown.
Remove from oven and transfer onto a wire rack to cool for 5 minutes. Eat fresh lavash while still warm.
)
Click on the image, above to submit to Pinterest.