Lavash Bread
I was introduced to Lavash bread a couple weeks ago and it’s soooo good. It’s a middle eastern thin, flat bread that only consists of a few ingredients. It tastes very similar to pita! I am not a good baker, and I was nervous about making these because I for sure thought I would fail but it’s actually so easy and delicious.
Watch video HERE.
INGREDIENTS:
2 1/2 cups all purpose flour, plus more for dusting
1 teaspoon instant yeast
1 teaspoon kosher salt
2/3 cup warm water
2/3 cup lukewarm whole milk
1 teaspoon honey
Extra-virgin olive oil, for oiling your hands and the bowl
DIRECTIONS:
In a large mixing bowl, add your flour, instant yeast and kosher salt. Mix with a wooden spoon to evenly combine.
Add 2/3 cups water, 2/3 cups milk to a microwave safe measuring cup and heat for 45-50 seconds until warm. Mix in 1 tsp honey.
Slowly add the liquid to the flour and continue to mix the dough. When it gets difficult to mix, turn the dough over onto a clean lightly floured surface. Lightly oil your hands with olive oil and continue to knead the dough for about 3 minutes until everything is combined. The dough should be sticky and it might not be perfectly smooth (unless you’re using electric mixer w/ knead attachment). If you find your dough to be too dry (mine was) I slowly added 1/2 teaspoon more warm water, continued to knead until the consistency was slightly wet and sticky.
Clean and dry the large mixing bowl. Add in 1tsp olive oil to the bottom of the bowl and spread it around on the sides of the bowl. Shape your dough into large round ball and place into the mixing bowl. Drizzle 1/2 tsp olive oil overtop, spread it around and cover with a clean dish towel and place it somewhere warm for 45 minutes to rise ( I put mine in the microwave)
After 45 minutes, your dough should have doubled in size. Punch your dough to release air. Score the ball into 10-12 equal sections. Form each section into balls. Place balls on a lightly floured surface and make sure to cover with a dish towel as you work.
Lightly flour your surface and rolling pin and roll out one ball at a time. Get it as thin as possible.
To a large nonstick pan, spray or drizzle with a very small amount of oil and gently lay your lavash dough onto pan. Cook each side for 30-40 seconds or until the dough starts to bubble. Flip and cook for another 30-40 seconds on the other side. Repeat steps 6 & 7 until you are done with all the dough. I rolled out the next piece of dough as one lavash was cooking on the pan. Place cooked lavash on a plate and cover with a kitchen towel to keep warm.
Enjoy with homemade hummus (my recipe HERE) or as a wrap!
To store: place in ziplock or airtight container on your countertop for 3-4 days or place in freezer for a month (be sure to layer each piece in between parchment paper)