Lavash, yum! There is nothing more delicious than homemade bread, hot, straight from the fire. This Armenian flat bread is no exception. Add in some kebabs and Hamim and use the Lavash like a wrap….. awesome! I found this neat trick to cook it just right using the back side of a wok.
Lavash (flat bread)
- 2/3 cup lukewarm water
- 1 ½ teaspoons honey
- ¼ teaspoon active dry yeast
- 2 cups flour sifted
- ½ teaspoon salt
- Olive oil
- In a cup, mix the water, honey and yeast, let rest for 10 minutes
- Transfer to a bowl so you can use your mixer. Add in ¾ of the four and mix on low for 1 minute
- Add the rest of the flour and the salt, swith to a dough hook and knead for 5 minutes. If you don’t have a stand mixer you can do it by hand.
- Cover the bowl with plastic wrap and let rise In a warm place until double in size, about 3 hours.
- Punch down and let it rest for another 10 minutes.
- Flour a work surface and divide the dough into four equl piece and roll each one into 10”x12” ovals using a rolling pin. Turn your dough ¼ turn after each roll.
- Turn a wok, upside down on a gas burner and heat on high for a few minutes.
- Rub the wok with a paper towel soaked in olive oil and place the lavash on the wok
- Flip several times, every 35 to 40 seconds until nice brown spots start to appear.
- Remove from the heat and serve immediately.
- If you have to wait, cover them with a towel and spray with a bit of water before reheating.