Kritische Momente
- •Proper kneading for elastic dough
- •Adequate resting (minimum 1 hour)
- •Rolling paper-thin (1-2mm)
- •Hot dry pan for quick cooking
- •Proper treatment after cooking (covered = soft, uncovered = crispy)
Make the dough
In a large bowl, combine the flour and salt. If using yeast, add it to the flour. Make a well in the center and add the warm water and oil (if using). Mix until a shaggy dough forms, then knead for 8-10 minutes until smooth and elastic. The dough should be soft but not sticky—add small amounts of flour or water as needed.
Kritischer Schritt
Proper kneading develops gluten, which allows the dough to be rolled paper-thin without tearing. Underkneaded dough will tear and resist rolling.
Make the dough
In a large bowl, combine the flour and salt. If using yeast, add it to the flour. Make a well in the center and add the warm water and oil (if using). Mix until a shaggy dough forms, then knead for 8-10 minutes until smooth and elastic. The dough should be soft but not sticky—add small amounts of flour or water as needed.
Kritischer Schritt
Proper kneading develops gluten, which allows the dough to be rolled paper-thin without tearing. Underkneaded dough will tear and resist rolling.
Rest the dough
Shape the dough into a ball and place in a lightly oiled bowl. Cover with plastic wrap or a damp towel. Let rest at room temperature for at least 1 hour. If using yeast, it will rise slightly; if not, the rest still relaxes the gluten for easier rolling.
Kritischer Schritt
Resting relaxes the gluten, making the dough much easier to roll thin. Freshly kneaded dough resists rolling and springs back. Rested dough is pliable and cooperative.
Rest the dough
Shape the dough into a ball and place in a lightly oiled bowl. Cover with plastic wrap or a damp towel. Let rest at room temperature for at least 1 hour. If using yeast, it will rise slightly; if not, the rest still relaxes the gluten for easier rolling.
Kritischer Schritt
Resting relaxes the gluten, making the dough much easier to roll thin. Freshly kneaded dough resists rolling and springs back. Rested dough is pliable and cooperative.
Divide the dough
Turn the rested dough onto a lightly floured surface. Divide into 8 equal pieces (about 80g each). Shape each piece into a smooth ball. Cover with a towel and let rest for 10 minutes while you heat the pan.
Divide the dough
Turn the rested dough onto a lightly floured surface. Divide into 8 equal pieces (about 80g each). Shape each piece into a smooth ball. Cover with a towel and let rest for 10 minutes while you heat the pan.
Heat the cooking surface
Heat a large cast iron skillet, griddle, or flat pan over medium-high heat. The surface should be very hot but not smoking. Test with a small piece of dough—it should sizzle immediately and start to bubble within seconds.
Kritischer Schritt
The pan must be hot enough to cook the thin lavash quickly—too cool and it dries out before cooking; too hot and it burns before cooking through.
Heat the cooking surface
Heat a large cast iron skillet, griddle, or flat pan over medium-high heat. The surface should be very hot but not smoking. Test with a small piece of dough—it should sizzle immediately and start to bubble within seconds.
Kritischer Schritt
The pan must be hot enough to cook the thin lavash quickly—too cool and it dries out before cooking; too hot and it burns before cooking through.
Roll out the lavash
On a well-floured surface, roll one dough ball into a very thin sheet—as thin as you can manage without tearing, ideally about 1-2mm thick. The shape can be round, oval, or irregular. Traditional lavash is paper-thin and almost translucent in places. If adding seeds, sprinkle on the surface and press in with the rolling pin.
Kritischer Schritt
Thinness is the defining characteristic of lavash. Thick lavash is a different bread entirely. The dough should be thin enough to be almost translucent—this creates the signature texture whether soft or crispy.
Roll out the lavash
On a well-floured surface, roll one dough ball into a very thin sheet—as thin as you can manage without tearing, ideally about 1-2mm thick. The shape can be round, oval, or irregular. Traditional lavash is paper-thin and almost translucent in places. If adding seeds, sprinkle on the surface and press in with the rolling pin.
Kritischer Schritt
Thinness is the defining characteristic of lavash. Thick lavash is a different bread entirely. The dough should be thin enough to be almost translucent—this creates the signature texture whether soft or crispy.
Bake the lavash
Carefully transfer the rolled lavash to the hot, dry pan. It will immediately start to bubble and puff in spots—this is correct. Cook for 30-60 seconds until the bottom has golden spots and the top is set. Flip and cook another 20-30 seconds. The bread should have characteristic bubbles and light brown spots.
Kritischer Schritt
Quick, hot cooking creates the characteristic bubbles and spots while keeping the bread pliable. Overcooking dries it out (fine if you want crispy lavash); undercooking leaves raw spots.
Bake the lavash
Carefully transfer the rolled lavash to the hot, dry pan. It will immediately start to bubble and puff in spots—this is correct. Cook for 30-60 seconds until the bottom has golden spots and the top is set. Flip and cook another 20-30 seconds. The bread should have characteristic bubbles and light brown spots.
Kritischer Schritt
Quick, hot cooking creates the characteristic bubbles and spots while keeping the bread pliable. Overcooking dries it out (fine if you want crispy lavash); undercooking leaves raw spots.
Stack or dry the lavash
For soft lavash: immediately transfer to a stack, covering with a clean kitchen towel. The steam keeps them soft and pliable. Stack all the cooked lavash under the towel. For crispy lavash: let them cool on a wire rack without stacking—they'll dry crisp within minutes.
Kritischer Schritt
How you treat the lavash immediately after cooking determines whether it's soft or crispy. Under a towel = soft and pliable for wrapping. On a rack = crispy for dipping/breaking.
Stack or dry the lavash
For soft lavash: immediately transfer to a stack, covering with a clean kitchen towel. The steam keeps them soft and pliable. Stack all the cooked lavash under the towel. For crispy lavash: let them cool on a wire rack without stacking—they'll dry crisp within minutes.
Kritischer Schritt
How you treat the lavash immediately after cooking determines whether it's soft or crispy. Under a towel = soft and pliable for wrapping. On a rack = crispy for dipping/breaking.
Continue with remaining dough
Repeat rolling and cooking with the remaining dough balls. Work in a rhythm: while one lavash cooks, roll the next. Add each cooked lavash to the stack (for soft) or rack (for crispy). Adjust heat if needed—the pan can get hotter as you work.
Continue with remaining dough
Repeat rolling and cooking with the remaining dough balls. Work in a rhythm: while one lavash cooks, roll the next. Add each cooked lavash to the stack (for soft) or rack (for crispy). Adjust heat if needed—the pan can get hotter as you work.
Serve or store
Soft lavash: serve immediately or within a few hours. Use for wrapping kebabs, scooping dips, or eating with cheese and herbs. Store wrapped in plastic or a towel; refrigerate for 3 days or freeze for months. Crispy lavash: serve for dipping or breaking into soups. Store in an airtight container at room temperature for weeks.
Serve or store
Soft lavash: serve immediately or within a few hours. Use for wrapping kebabs, scooping dips, or eating with cheese and herbs. Store wrapped in plastic or a towel; refrigerate for 3 days or freeze for months. Crispy lavash: serve for dipping or breaking into soups. Store in an airtight container at room temperature for weeks.
Ruhezeit Erforderlich
60 Min - Gluten must relax for easy rolling; dough should be soft and pliable
