A recipe from Gemo
Armenian Lavash
Thin, soft Armenian flatbread inspired by tonir-baked lavash, adapted for a very hot dry skillet so the sheets blister, fold, and wrap easily at home.
Method
- 01
Stir 310 ml lukewarm water and 1 teaspoon yeast together in a large bowl and let it stand for 5 minutes. Add 500 g flour, 1 1/2 teaspoons salt, and 1 tablespoon sunflower oil, then mix until no dry flour remains.
⏱ 5 min
- 02
Knead the dough on a lightly floured surface for 6-8 minutes, until smooth and elastic but still soft. If it feels very sticky, add flour only a teaspoon at a time so the lavash stays pliable.
⏱ 8 min
- 03
Place the dough in a lightly oiled bowl, cover, and rest in a warm spot until relaxed and slightly puffy, about 1 hour. It does not need to rise as high as sandwich bread.
⏱ 60 min
- 04
Divide the dough into 8 equal balls, cover with a towel, and rest for 15 minutes. Meanwhile heat a large dry cast-iron skillet or griddle over medium-high heat until a drop of water evaporates quickly.
⏱ 15 min
- 05
Working with one ball at a time, roll the dough as thinly as possible into a long oval or rough round, dusting lightly only as needed. The sheet should be thin enough to show the work surface through spots of dough.
- 06
Lay the dough on the hot dry skillet. Cook until it bubbles, blisters, and releases from the pan, 45-60 seconds, then flip and cook the second side for 30-45 seconds. Adjust the heat if dark spots form before the dough cooks through.
⏱ 2 min
- 07
Stack the cooked lavash under a clean towel while cooking the remaining sheets. To serve soft, mist or sprinkle each sheet lightly with water, cover for 10 minutes, then fold or wrap while pliable.
⏱ 10 min
Nutrition
