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Lavash is a traditional Armenian flatbread known for its thin, soft texture. Its cultural significance is profound, often used in celebrations and daily meals alike. Armenians enjoy Lavash with various dishes, wrapping meats and vegetables or serving it alongside soups and stews.
In a small bowl, dissolve the sugar and yeast in warm water. Let it sit for about 10 minutes until frothy.
In a large mixing bowl, combine the flour and salt. Make a well in the center and add the yeast mixture and olive oil. Mix until a dough forms.
Turn the dough out onto a lightly floured surface and knead for about 10 minutes until smooth and elastic. Place the dough in a greased bowl, cover with a damp cloth, and let it rise in a warm place for about 1 hour, or until doubled in size.
Punch down the risen dough and divide it into 8 equal pieces. Roll each piece into a ball.
On a lightly floured surface, roll out each dough ball into a thin round or oval shape, about 12-15 inches in diameter and as thin as possible.
Preheat your oven to 500째F (260째C). If you have a baking stone, place it in the oven to heat up.
Place the rolled-out dough on a parchment-lined baking sheet or a pizza peel if using a baking stone. Bake in the preheated oven for about 2-3 minutes, or until the lavash is lightly golden and puffed.
If using a baking stone, slide the parchment paper with the lavash onto the stone and bake.
Remove the lavash from the oven and place on a wire rack to cool. The lavash will crisp up as it cools.
Enjoy your meal!
Lavash is a soft, thin flatbread that is a staple in Armenian cuisine, often baked in a tandoor.
Lavash originates from Armenia, where it has been a part of the culinary tradition for centuries.
The key ingredients include all-purpose flour, salt, sugar, yeast, warm water, and olive oil.
Lavash takes approximately 95-120 minutes to prepare and bake.
Lavash pairs beautifully with grilled meats, fresh vegetables, and dips like hummus or baba ganoush.