Lavash, a thin, unleavened flatbread, is a cornerstone of Middle Eastern cuisine, boasting a history as rich and flavorful as its taste. From Armenia to Iran, variations of this versatile bread grace tables across the region, serving as a base for wraps, a vessel for dips, or simply a delightful snack enjoyed on its own. Its delicate texture and subtly nutty flavor make it incredibly adaptable, lending itself to both savory and sweet pairings. The slightly chewy interior and crisp edges offer a satisfying textural contrast, making it a culinary treasure deserving of exploration.
This simple yet rewarding recipe unlocks the secrets to crafting perfectly crispy lavash at home. Forget store-bought versions – with just a few readily available ingredients and a bit of know-how, you'll be enjoying homemade lavash in no time. Let's delve into the step-by-step process and discover the magic of creating this beloved flatbread.
Tools Needed
- Pasta roller
- Mixing bowl
- Wooden paddle
- Cling wrap
- Baking sheet
- Fork
- Oven
Ingredients
- Yeast
- Warm water
- Honey
- Flour
- Salt
- Ground hot paprika
- Cayenne pepper
- Egg white
- Seeds (of your choice)
Step-by-Step Instructions
Step 1. Prepare and Knead the Dough
- Combine yeast, warm water, and honey in a jug. Let it stand for 15 minutes until frothy.
- Combine flour, salt, ground hot paprika, and cayenne pepper in a mixing bowl.
- Add the frothy yeast mixture to the bowl. Stir with a wooden paddle until a dough forms.
- Turn the dough onto a lightly floured surface and knead for two minutes until smooth.
- Wrap the dough in cling wrap and refrigerate for 45 minutes to firm up.
Step 2. Roll and Shape the Dough
- Divide the dough in half. Flatten one half and flour the outside if sticky. Pass it through a pasta roller on the widest setting, fold in half, and pass through again. Repeat until the dough is silky smooth, adding flour as needed.
- Reduce the thickness of the pasta roller by one step at a time until you reach the thinnest setting (number five).
- Dust both sides of the pastry with flour. Repeat with the second half of the dough.
- Cut the pastry into triangles. Transfer to a lightly greased baking sheet.
Step 3. Prepare for Baking
- Brush with egg white and sprinkle with seeds.
- Prick holes into the pastry triangles with a fork. Closer holes create crispier lavash; further apart makes it lighter.
Step 4. Bake and Serve
- Bake in a preheated oven at 180°C (350°F) for 10 minutes until crisp and golden.
- Serve hot or cold with dipping sauces.
Read more: Emirati Chebab Pancakes: Authentic Arabic Breakfast Recipe
Tips
- Use a pasta roller to make rolling out the dough easier.
- The closer you make the holes, the crispier the lavash will be.
Nutrition
- N/A
FAQs
1. Can I use all-purpose flour instead of bread flour?
Yes, all-purpose flour will work, but bread flour will yield a chewier, more textured lavash. If using all-purpose, you may need to add a tablespoon or two more of water.
2. How do I know when the lavash is cooked?
The lavash should be lightly browned with a few small bubbles on the surface. It will puff slightly as it cooks. Remove it from the heat immediately to prevent burning.
3. How should I store leftover lavash?
Store leftover lavash in an airtight container at room temperature for up to 3 days. To keep it from drying out, you can also wrap it tightly in plastic wrap or a damp kitchen towel.
With its satisfying crispness and delightful flavor, homemade lavash elevates any meal. This recipe empowers you to enjoy the authentic taste of the Middle East, right in your own kitchen. So gather your ingredients, follow the steps, and savor the delicious results!