Lavash
Thin, unleavened dough stretched by hand and slapped onto the wall of a tandoor, baking in seconds — Armenia's national bread and a UNESCO-recognized tradition also shared, under related names, across the South Caucasus, Iran, and Turkey.
Vegan
⚠ Contains: Gluten. Always check your own ingredients — this isn't a guarantee for severe allergies.
Ingredients
- 4 cups all-purpose flour
- 1 1/2 cups warm water
- 1 tsp salt
- 1 tbsp oil
Steps
- Mix the flour, water, salt, and oil into a smooth, soft dough. Knead for 8-10 minutes, then cover and rest for 30 minutes.
- Divide the dough into small balls, then roll each one out as thin as possible, almost translucent.
- Heat a tandoor, very hot griddle, or the inside of a preheated wok or dry cast-iron pan.
- Drape the stretched dough over a cushion or paddle and press it against the hot surface, cooking for just 30-60 seconds per side until lightly charred and bubbled.
- Stack the cooked lavash under a towel to keep soft, or let it dry fully for long-term storage, rehydrating with a splash of water before eating later.