Lavash (thin Armenian flatbread)

Lavash is the staple of Armenian cuisine, inscribed on UNESCO's Intangible Cultural Heritage list. Traditionally baked on the wall of a clay oven (tonir); its thin, flexible sheets are rolled around meat, cheese and herbs.

Open in Receptnaptár — serving calculator, cook mode, save

Method

Tap a step once you've finished it.

1. Mix the flour with the salt, sugar and yeast, then knead with the lukewarm water and oil into a smooth, elastic dough.
2. Rest covered for 30 minutes. ⏱ Timer: 30 min
3. Divide into 8 pieces, and roll each out on a floured surface until very thin, almost see-through (about 1-2 mm). If you like, sprinkle with sesame seeds and press in.
4. Heat a large, dry pan or griddle until very hot, and fry each sheet for 30-60 seconds per side, until blistered and patchily browned.
5. Stack the finished sheets, and cover with a damp tea towel to keep soft. Serve with cheese, herbs and roasted meat.

A Receptnaptár original recipe. Calories and protein are estimated.

Tips

• Can be stored dry: sprinkle with water and wrap in a cloth before use to make it pliable again.
• The thinner you roll it, the faster and more evenly it cooks.

More middle east & caucasus ideas

• Menemen (Turkish tomato and pepper scrambled eggs)
• Peynirli börek (cheese and parsley filo pastry)
• Çılbır (poached eggs on garlicky yoghurt with paprika butter)
• Sigara böreği (cheese rolls from yufka pastry)
• Kaşarlı yumurtalı pide (cheese and egg boat-shaped pide)
• Ispanaklı gözleme (thin pan-fried spinach and cheese flatbread)
• Patatesli gözleme (pan-fried potato flatbread)
• Su böreği (boiled-sheet cheese börek)

How to use it · Privacy (in Hungarian) · Legal notice (in Hungarian) · Editorial principles (in Hungarian) · Cookie settings

Language: Magyar · Español · Deutsch