Making Lavash

Now THIS is something I’m very excited about: homemade lavash. Wrap up some of your best sandwich fixin’s in some of this, straight from the oven, and get ready for the blank stares of wonder. In my universe lavash is the ultimate “wrap” bread, far preferable to tortillas, not only because it’s more flexible and tender, but because it’s larger and can more easily enclose…lots of stuff. Try this and you’ll probably never go back. Start by getting your ingredients together. Put the dry ingredients in the bowl of a stand mixer fitted with a paddle.


Lavash Recipe

This is another very simple dough that you can have ready in less than two hours. It contains:

2 teaspoons instant yeast
16 ounces (about 3 1/4 cups) bread flour
2 teaspoons salt
12 ounces (1 1/2 cups) water
3 tablespoons olive oil

In the bowl of a stand mixer fitted with a paddle, stir together the dry ingredients. Combine the water and oil and add it to the mixer. Keep stirring until the dough comes together, then turn up the mixer to medium high and beat for about 5 minutes until the dough is smooth and elastic. It will be quite wet…that’s a good thing.