Armenian Bread

Armenian bread, known as “Lavash,” is a widely popular traditional flatbread. It’s simple to make and pairs well with many dishes. Here is the basic recipe:

Ingredients

• 500g of wheat flour
• 200ml of lukewarm water
• 7g of fresh yeast or 2g of dry yeast
• 1 teaspoon of salt
• 1 teaspoon of sugar (optional, but it helps to activate the yeast)
• 30ml of olive oil (Italian variation)

Preparation

1. In a bowl, dissolve the yeast and sugar in the lukewarm water and let it rest for 5-10 minutes until it becomes frothy.
2. In another large bowl, combine the flour with the salt and, if you desire an Italian touch, add the olive oil. This is not traditionally Armenian but can offer a pleasant aroma.
3. Make a well in the center of the flour and pour in the yeast and water mixture.
4. Mix all the ingredients until you achieve a homogeneous dough and begin to knead it until it becomes smooth and elastic, about 10 minutes.
5. Cover the dough with a damp cloth and let it rise in a warm place for about 1-2 hours or until it doubles in volume.
6. After rising, divide the dough into balls the size of an orange.
7. Heat a pan or griddle over medium-high heat.
8. Roll out each ball into a thin sheet (about 2-3 mm) on a lightly floured surface.
9. Cook the Lavash for about 1-2 minutes per side, until bubbles appear on the surface and the edges start to turn golden brown.
10. Once cooked, you can serve it warm or keep it in a cloth to stay soft.

Lavash can be used as an accompaniment for hummus, kebabs, or rolled up with vegetables and cheese. In Armenia, it is often also used as a dish to put other foods on during meals, acting as an edible “spoon.”

Curiosity

Lavash is such a central bread in Armenian culture that it has been recognized as part of the intangible cultural heritage of humanity by UNESCO.