Lavash (Armenian Flatbread)

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However good you may think the stuff from the store tastes, absolutely nothing can compare to homemade!  Warm, soft, and chewy, this homemade lavash is simply irresistible.  As with any yeast bread, there is waiting time involved as the dough rises, and in the case of this flatbread it requires some rolling out, but this Lavash recipe is easy to make and is guaranteed worth the effort!

I have always maintained that the best döner kebabs outside of Turkey are found in Germany, a country with a large Turkish immigrant population where döner shops can be found in every city and virtually every larger town.  When I was growing up in Germany the döners were most commonly made with Turkish bread that came in huge rounds and were cut into four quarters, each triangle-shaped piece of bread stuffed with the döner meat and veggies.  Some shops would also make the huge rounds into smaller, individual rounds of bread.  But today another kind of bread is just as commonly used in addition to the traditional round Turkish bread and that is the thin flatbread known as lavash.  The kebab fillings are piled in the center of the lavash and then tightly rolled up, wrapped in aluminum foil, and are known as “dürüm”.  And while I used to think that nothing could ever equal those amazing döner kebabs that I grew up with, the dürüm versions made with lavash are every bit as good.

The best doner shops make the lavash fresh right then and there.  The guys behind the counter grab a ready ball of yeast dough and they press it through what looks like a huge pasta machine and basically functions the same way: the dough goes in and comes out as a large, ultra thin sheet of dough.  They then slide the thin sheet of dough into the oven and within a couple of minutes it comes out as fresh lavash bread.

On our recent trip back to Germany our kids went wild over the dürüm kebabs.  So as soon as we got home from our trip, I went to work practicing the art of making lavash.  And I can tell you that 1) they’re really pretty easy to make and 2) it is SO worth the effort!  I made the lavash to serve with my homemade doner kebab meat (yes, that recipe is coming soon too) and it was a massive hit.  Mouthwatering Turkish döner kebabs with fresh lavash right at our kitchen table.  Heaven!

This recipe makes 12 small lavash flatbreads.  If you’re using them to make döner kebab wraps they’ll need to be larger, in which case this recipe will yield 6 large lavash.  The size you make will also depend on the size of your non-stick cooking surface.  For lavash large enough for kebabs you ideally need a minimum 14 inch non-stick skillet or griddle.  For smaller lavash you can use a 10-12 inch skillet.

What is Lavash?

Lavash is a simple thin flatbread that has been made and enjoyed for many centuries and is especially popular in Middle Eastern and Mediterranean cuisine, most notably in Armenia, Turkey, Azerbaijan, Kazakhstan and Iran.  It is usually leavened, though there are less common non-leavened versions (in Turkey unleavened flatbread is known as yufka).  In 2014, the “preparation, meaning and appearance of traditional bread as an expression of culture in Armenia” was inscribed in the UNESCO Representative List of the Intangible Cultural Heritage of Humanity.  This traditional preparation of lavash includes baking it in a tonir (aka tandoor), a clay oven heated with fire and wherein the dough is rolled out and slapped against the walls of the oven where both sides are cooked within seconds (from the heat of the clay wall and from the radiant heat of the fire).  Hot stones were also traditionally used to cook lavash.  Today most home cooks use a tava or similar.  

In Armenian cuisine fresh lavash is most commonly used for wraps.  It’s also a common practice to dry out lavash and stack them high to be used for later, at which point they’re often broken up in pieces and added to stews.  The dried lavash can also be rehydrated and made softer again by sprinkling it with water.  In Turkish cuisine lavash is often used to make dürüm wraps for döner kebabs.

How to Use Lavash 

Lavash is extremely versatile and can be used in both savory and sweet applications.  Here are a few ways to use lavash:

• Wraps and Roll-Ups.  Place your favorite fillings in the center of lavash, fold the sides and roll it up tightly.  These are also great for breakfast wraps with scrambled eggs, hash browns, sausage or bacon, veggies and cheese.
• Wraps for döner kebabs, shawarma, gyros or falafel.
• Grilled Cheese Sandwiches: add cheese to one side, fold over, and grill.
• Chips and Crackers: cut the lavash into small pieces or wedges, brush with some olive oil, season with spices and herbs and bake in the oven until crispy.  Serve them with your favorite dips as a great snack or appetizer.
• Pizza Crust: as a thin, crispy pizza crust, lavash is perfect.
• Dips and Appetizers:  cut the lavash into strips or triangles and serve them with dips like hummus, baba ganoush, muhammara, tirokafteri or tzatziki.
• Quesadillas: lavash can be used as a substitute for tortillas.
• Calzones: use lavash dough to make your favorite calzones.
• Garlic Bread: spread it with butter, add garlic and Parmesan, and bake it.
• Substitute for naan bread or dinner rolls to enjoy alongside your main course or with soups and stews.
• Desserts: for a simple sweet treat brush lavash with melted butter, sprinkle with cinnamon and sugar, and bake until  crispy. You can also spread the lavash with things like Nutella, fresh fruits, or fruit preserves and roll them up as dessert wraps.

What Type of Flour is Best for Lavash Bread?

Lavash can be made with either all-purpose flour or bread flour, depending on the texture and consistency you want.  Both types of flour will produce delicious lavash, but they have slight differences in their characteristics:

• All-Purpose Flour: using all-purpose flour will result in lavash that is softer, thinner, and more pliable.  In other words, it’s especially suited for making wraps.  It is the most commonly used flour for lavash.
• Bread Flour: this has a higher protein content than all-purpose flour, which will result in a chewier and slightly thicker lavash.  Use this if you prefer a heartier, chewier texture.

Either flour is suitable if you’re using your lavash to make pizzas, crackers, or to cut it into wedges for serving with dips.

Tips for Making Thin Flatbread

Depending on what you’re using it for, you may be wanting as thin of lavash as possible.  And you’ll notice that trying to roll out yeast dough very thinly is a challenge because it puts up resistance.  There is a trick to making the dough more compliant and that involves a longer, slower proof time, but if you’re not in a hurry that’s not a problem.  After your dough has gone through the first round of rising you’ve shaped it into individual balls, place those balls in a large covered container (or individual containers if you don’t have one large enough) and place them in the fridge overnight or up to 24 hours.  This will give the dough time to relax and make it easier to roll out.  When you’re ready to make your lavash simply remove the dough from the fridge and roll it out (yes, it can be rolled out while it’s cold).

How to Store Lavash Bread

Without a doubt, lavash is best enjoyed fresh, the same day.  After the first day it becomes a bit leathery.  However you can store it in a ziplock bag at room temperature for up to a couple of days and, layered with parchment paper and store in a freezer bag or container, it can be frozen for up to a month.  It’s best if you give it a light spray with water and reheat it slowly in the oven.

Lavash Recipe

Stir together the water, milk, yeast, oil and honey and let sit for 5-10 minutes until nice and frothy.  (This step can be skipped if you’re using instant yeast in which case simply add everything to the flour mixture and proceed.)

In the meantime, place the flour and salt in the bowl of a stand mixer with a dough hook attached.  Add the yeast mixture.  Knead on “2” until everything comes together in a dough and then continue to knead for 7 minutes. (Alternatively this can be done by hand: knead the mixture until it comes together, then transfer to a floured work surface and knead for 10 minutes.)

Form the dough into a ball, spray the bowl with oil, return the dough ball to the bowl, lightly spray the dough with oil, cover with plastic wrap and let sit in a warm place for up to an hour or until the dough has doubled in size.

Punch the dough down.

Divide the dough into 12 equal pieces (or 6 if using for larger wraps and you have an extra large skillet or griddle so they can fit), lay them on a lined baking sheet and cover with a towel.  Let rest for 10-15 minutes.

Preheat a large non-skillet or griddle over medium heat.

Transfer a dough ball ball to a floured work surface and roll out a thinly as you can.  (See blog post above for tips on rolling it out extra thin.)  I’m using my extra large silicone pastry map with measurements that really comes in handy for jobs like this.

Enjoy!

For more delicious breads from around the world be sure to try our:

• Injera (Ethiopian Flatbread)
• Dosa (South Indian Flatbread/Pancakes)
• Naan Bread
• Danish Rye Bread
• German Bread (Vollkornbrot)
• Crumpets
• Olive Rosemary Focaccia
• Skillet Cornbread