Thin Armenian Lavash

Tender and soft lavash is the main and favorite dish of Armenian national cuisine. Lavash is loved and known not only in Armenia, but also in many countries, including in Ukraine. It can be used to make a variety of dishes (pizza, lavash rolls, garlic cheese wraps, homemade shawarma, etc.). And all this is done very quickly and very deliciously. There isn't always time to run to the market to buy lavash. Make it yourself with this recipe, and you will always have delicious and soft Armenian lavash on hand.

Water

1 cup

Flour

4 cups

Yeast

2 tsp (or 20 g fresh)

Butter

3.5 tbsp

Salt

1/2 tsp

To prepare thin Armenian lavash, slightly heat the water, add the yeast, salt, and softened butter. Add the flour and knead the dough.

You can do without butter in the recipe, but it's definitely tastier with it.

Allow the dough to rise well for 1-1.5 hours.

Divide the dough into balls with a diameter of 5 cm and let them rest for another 20-30 minutes.

Roll out each ball very thinly, almost transparent.

Take our thin pancake (the dough doesn't tear) and carefully place it on a heated skillet. No need to grease it. Lavash cooks very quickly, as soon as it turns white and bubbles start to form, flip it. It takes about 10-15 seconds on each side.

To keep the lavash soft, sprinkle it with water on both sides (I used a sprayer). Place it in a regular plastic bag and cover with a towel. Store lavash this way to keep them soft and tender.

You can bake lavash in the oven if you need larger pieces. The main thing here is not to overdry. It's good if it's a convection oven where you can set the temperature and time. Thin Armenian lavash is ready!

(4/5)