Lavash: the recipe for yeast-free Armenian bread with ancient origins

ingredients
  • Flour
    380g
    • 146 kcal

  • Hot water
    240 ml
    • 0 kcal

  • salt


    1/2 teaspoon
    • 21 kcal

Calories refer to 100 grams of product

the lavash is a very old bread from Armenian origins without yeast: a kind of soft piadina created with flour, water and salt. It is the most common bread in Armenia, but it is eaten in Iran, Turkey, Georgia and Azerbaijan: the recipe is still very widespread in the Middle East. It can be adapted rectangular, square or round: it is soft when fresh and becomes more crisp as it hardens. Given its historical and cultural significance, this recipe has become a UNESCO World Heritage Site.

Traditionally is rolled up, flattened and then cooked by placing it against the hot sides of a terracotta oven which, in the Armenian language, is called toning: this method is still widely used in Armenia, Iran and Turkey. In our preparation he will come instead oven-baked, after having spread it out and let stand 4 times. You can serve the lavash with appetizers as cold meats and cheeses, use it to prepare a sandwich, or to accompany a second dish of meat or fish: excellent also for those who do not like yeast.

If you liked this preparation, also try the recipe for unleavened bread, of Jewish inspiration, or that of rye bread, like from Trentino and the Alps.

How to make lavash

Lavash the recipe for yeast free Armenian bread with ancient origins

In a large bowl put the flour and sift it (1); make a small well in the center of the flour and put the salt in it. If you are using the planetary mixer, do the same directly in the special bowl. Start kneading or turn the planetary mixer on medium speed and slowly start adding the water.

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Continue kneading until the dough easily comes off the sides of the bowl (2). Lightly grease a bowl with olive oil, transfer the dough and cover it with a damp cloth: put it in a warm place for 30 minutes.

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Lightly flour a work surface and roll out the dough, then fold each edge towards the center of the dough (3).

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Cover (4) and let stand 30 minutes; repeat this operation 4 times in total. During the last rest, turn on the oven to 200 ° C.

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Take the dough and divide it first into 2 parts (5) then into 4.

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Roll out (6) the 4 parts so that they are very thin, about 1/2 cm.

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Place the lavash on an inverted baking sheet (7) and place in the oven for 4-5 minutes.

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Take the bread out of the oven and sprinkle it lightly with lukewarm water (8).

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Serve your lavash immediately (9) or store it in a paper bag or under a clean cotton cloth.

storage

You can store lavash for up to 10 days in a paper bread container, or in a basket, covered with a cotton cloth.

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