About this Dish
Thin, soft flatbread baked in a traditional clay tonir oven.
History & Origin
UNESCO-recognized as intangible cultural heritage, lavash-making is a communal ritual in Armenian villages, slapped onto the scorching walls of a tonir pit oven.
IngredientsServes 2
🌾All-purpose flour, 500g plus extra for dusting
💧Warm water, 300ml (around 40°C)
🧂Salt, 1 teaspoon
🫙Active dry yeast, 1 teaspoon
🥄Sugar, 1 teaspoon (to activate yeast)
🫒Vegetable oil, 1 tablespoon
🌿Sesame seeds or nigella seeds, optional, 1 tablespoon for topping
Method
1
Combine the warm water, sugar, and yeast in a small bowl and let it sit for 5–10 minutes until it becomes frothy and bubbly, which tells you the yeast is active.2
In a large mixing bowl, combine the flour and salt, then make a well in the centre. Pour in the yeast mixture and the vegetable oil, then mix until a shaggy dough forms.3
Turn the dough out onto a lightly floured surface and knead firmly for 8–10 minutes until it is smooth, soft, and slightly elastic. Place it back in the bowl, cover with a damp cloth, and let it rest at room temperature for 1 hour until doubled in size.4
Divide the dough into 8 equal balls. On a lightly floured surface, use a rolling pin to roll each ball out into a very thin oval or rectangle, roughly 2–3mm thick and about 30–40cm long — it should be almost translucent.5
Heat a large cast-iron skillet, griddle pan, or the back of a heavy baking tray over the highest heat your hob allows until it is very hot. Place the rolled lavash onto the dry, ungreased surface and cook for 30–60 seconds per side until pale golden spots appear and the bread puffs slightly.6
Remove the lavash and immediately stack the cooked breads on top of each other, covering with a clean kitchen towel. The steam trapped between the layers keeps them soft and pliable — this is the key step for that signature tender texture.7
Serve warm with fresh herbs, white cheese, and olives, or use as a wrap. Store any leftovers tightly wrapped; if they dry out, lightly sprinkle with water and they will soften again within minutes.User Reviews
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