What is Lavash?
This style of bread is common in Middle Eastern cultures. Traditionally cooked in a Tandoor or a Saji. Alternatively you can cook this bread on an upside down wok. Or on a baking tray upside down in the oven. For our recipe here we have opted to cook them to result in a really crunchy version of the bread. We ended up with a crunchy Lavash perfect for dipping into a yoghurt dressing.If you take this recipe and cook it for less time, you can get the soft flat bread. Amazing for souvlaki, gyros or similar.
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Crispy Lavash
- Total Time: 28 minutes
- Yield: 2 Baking trays 1x
Ingredients
Bread
250 G Water, Warm
2.5 G Instant Dried Yeast
375 G Bread Flour
12.5 G Maple syrup or Honey
5g Salt
Seasoning
2 TBSP Za’tar (Or more depending on desired flavour)
Sea Salt (Like Maldon flakes)
Instructions
- Preheat a convection oven to 170’c.
- Mix yeast with the warm water and set aside.
- Add rest of the bread ingredients into a bowl of a mixer, alternatively you can make by hand.
- Give the ingredients in the mixer a quick mix on low. Once the yeast water is ready, pour into the mixer and mix on low for 5 minutes.
- Turn your mixer unto medium and mix for an additional minute.
- Turn the bread out onto a bench and divide into 250 G Pieces.
- Pre-shape into oblongs then cover with a damp towel and bench rest for 10 – 15 minutes.
- While the dough is resting prepare the upside down baking pans. Giving them a light oil.
- Once dough is rested, grab one of the divided pieces and roll it out until roughly the size of the pan. Then take the rolled dough and place it onto the upside baking pan. Using your fingers stretch it out e more until very thin. Splash the top with water then coat with some of the seasoning.
- Place into preheated oven and cook for 7 – 10 minutes. This will purely depend on your oven and the desired end result. It may take a few tries to find the sweet spot for your oven. If you want the Lavash to still be soft, cook for 5 – 8 Minutes. Once you nail the timing, you will not be disappointed.
- If making soft Lavash , take from oven and cover with a tea towel. This will retain the moisture and keep them soft. If making the crunch variation, then let cool on a cooling rack fully. Then snap into shards.
Notes
Time – As mentioned above the trickiest part of getting Lavash right, is the timing. This will take some practice, but is well worth it.
Thickness – When trying to get the right thickness it can be difficult, we made double the dough the first time we made this recipe, so we had enough to play around with. We ended up with a very thin dough, we could see the baking tray through. Reason we went this thin is because we wanted a crunchy result. If you want a softer dough, then you can aim to have it slightly thicker.
Seasoning – The seasoning mix we used above is of course 100% optional and you can top it with what ever you want. We went with a Za’tar to pair with our Middle Eastern Pearl Cous-cous salad.
Quick – This is one of those breads you can make fairly quickly due to the small rest periods. Amazing for a quick snack or side accompaniment .
Photos – Scroll to the bottom of the recipe to see some more photos for reference.
- Prep Time: 20
- Cook Time: 8
- Category: Bread
- Cuisine: Middle Eastern
Keywords: Bread, Homemade, Baking, Baked, Flatbread
