Lavash is an ancient national Armenian bread that has practically no crumb. This recipe will tell you about how to cook Armenian lavash in the traditional way.

Summary

Ingredients

• Flour – 450 g
• Water – 150 ml
• Sourdough – 50 g
• Salt – 1 pinch

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Instructions

1. Sift the 450 g flour through a fine sieve.
2. Add the sifted flour, 150 ml water, 50 g sourdough, and a pinch of salt to a bowl. Knead into dough.
3. Let the dough ferment at 30-32 °C (86-90 °F) for 1.5-2 hours, until roughly doubled in size. (If your kitchen is cooler, fermentation may take up to 6 hours.)
4. Divide the dough into roughly 500 g pieces. For round lavash, shape each into a ball and roll flat. For elongated lavash, stretch by hand to thin and stretch on a soft surface into an oval shape roughly 70-80 cm long and 35-40 cm wide.
5. Let the shaped lavash proof at room temperature for 10-15 minutes.
6. Bake in an oven preheated to 220 °C (428 °F) for 15-20 minutes.