Lavash, a thin, soft flatbread, is eaten in many Middle Eastern countries, but is particularly associated with the culture and cuisine of Armenia. Typically served with dips like hummus or baba ghanoush, it can also be used as the base for sandwiches. In the United States, lavash has become increasingly popular since the 1950s when interest in Middle Eastern flatbreads rose alongside general awareness of Middle Eastern foods.
Recipe Servings: 10
+ 30 minutes resting
- In a medium bowl, whisk together flour, salt, and sugar.
- In a separate small bowl, whisk together the water, egg, and 2 tablespoons of butter.
- Add the egg mixture to the dry ingredients and stir until the dough comes together, adding water as needed.
- Knead in the bowl 5–6 times, then turn the dough out and divide into three equal parts.
- Let rest, covered with a cloth, for 30 minutes.
- Preheat oven to 375°F.
- Using some of the remaining butter, grease the back surface of a half sheet pan. Place the pan upside-down on a work surface.
- One at a time, place the dough balls on the back of the sheet and roll them out to an even ⅛-inch thickness, gently stretching the edges so that they fall slightly below the edge of the pan.
- Lightly brush with butter.
- Bake on the middle oven rack for 10–15 minutes, until golden-brown.
- Remove to a cooling rack and repeat process with the remaining dough, using a cooled or fresh pan.
- Break the baked lavash into pieces of desired shape and size.
- Once cooled, store in an airtight container, or serve immediately
Recipe introduction and directions © Copyright 2016-2020 World Trade Press. All rights reserved.