Lavash (Armenian: լավաշ; Turkish: lavaş; Kurdish: nanê loş; Persian: لواش; Georgian: ლავაში) is a soft, thin unleavened flatbread made in a tandoor and eaten all over the South Caucasus, Western Asia and the areas surrounding the Caspian Sea. Lavash is one of the most widespread types of bread in Armenia, Azerbaijan, Iran and Turkey.
In 2014, “lavash, the preparation, meaning and appearance of traditional bread as an expression of culture in Armenia” was inscribed in the UNESCO Representative List of the Intangible Cultural Heritage of Humanity. In 2016, making and sharing flatbread (lavash, katyrma, jupka or yufka) in communities of Azerbaijan, Iran, Kazakhstan, Kyrgyzstan and Turkey was inscribed on the list as well.
Lavash breads have no cholesterol and contain three healthy ingredients: Flax, Oat Bran and Whole Wheat which may help protect your heart, while losing weight. Each serving of this Lavash (half of each large bread), contains 3 grams of fiber and just 4 net carbs!
Ingredients: Water, wheat, gluten, corn starch, flax, oat fiber, whole wheat flour, oat bran, isolated soy protein, soy flour, soy oil, sesame flour, salt, sodium acid pyrophosphate, dextrose, sodium bicarbonate, calcium propionate (a preservative), fumeric acid, potassium sorbate, mono-diglycerides, sucralose, sodium meta-bisulfite, yeast.
Makes 12-18 large “shards”
- 1 cup all-purpose flour
- ¼ teaspoon (about 1 gram) active dry yeast
- 2 teaspoons salt
- 2 teaspoons sugar
- 1/3 cup warm water (105 F)
- 2 tablespoons olive oil
- 1-2 teaspoons dried herbs (I used rosemary, sage and lavender)
- In a mixing bowl, combine the flour, yeast, salt and sugar. Add the warm water and oil; mix with a wooden spoon until combined, then knead the dough by hand until it attains a smooth consistency. It will start out kind of “shaggy” in texture, but as you knead, it will become more cohesive. Add a little more water if needed.
- Form the dough into a ball, place in an oiled bowl, cover with a damp towel. Let it rise for 1 hour; the dough will have expanded in size. Gently deflate the dough, re-cover and let rise again for 3 more hours.
- At the end of the second rising period, turn the dough out onto a work surface. Using a rolling pin, roll the dough out as thinly as possible.
- Cut the dough into randomly sized pieces (about the size of large tortilla chips). Lightly brush one side with oil, and if desired, sprinkle with herbs or spices.
- Heat a skillet or frying pan over medium-high heat. Once the pan is hot, add a few pieces of the dough at a time, oiled side down. Toast for about 1 minute, or until golden brown. While the dough is cooking on the first side, oil and spice the side facing up.
- Flip and toast on the second side, noting that it will take less time than the first side. Once done, transfer to a wire rack to cool. Don’t stack the pieces; let them sit in a single layer, otherwise they won’t set crispy. Continue with the remaining portions of dough.
The flatbread will become crisp as it cools. Once crisped, you can store them loosely wrapped at room temperature for up to 5 days.