Let's make lavash. Wait, what's lavash?
Lavash is a traditional Armenian flatbread made simply, using a handful of ingredients. It can be rolled very thin and served cracker-like, or rolled thicker for a more naan-like result. I got curious about making it for two reasons:
1. Because it's one of the recipes I've worked with on my Baking Steel book project.
2. Because I got some avocado oil in the mail and I wanted to try something out with it.
As a side note: did you know that avocado oil is actually green? For some reason this surprised me.
So, I made this lavash, and I have to tell you, I don't know why I haven't made it before. I rolled mine thick, so that it had a pillowy, naan-like texture. It is a little denser and more substantial than a pita bread, with a subtle sweetness and yes, a mellow avocado undertone from the avocado oil, which was sent to me by CalPure. I added a little bit of spice on top of mine (a purchased mix from Savory Spice shop called "Colorado Plateau Citrus Pepper", consisting of black pepper, garlic, orange peel, lemon peel, citric acid, onion, and Smoked sweet paprika) for a bit of added flavor, and it took the bread from tasty to totally tantalizing.
OK, so take a chance on something new and try out lavash. You won't regret it!
Makes about 20 pieces - printable version here
- 120 grams (1 cup) all purpose flour
- 1 grams (1/4 teaspoon) active dry yeast
- 8 grams (2 teaspoons) sugar
- 8 grams (2 teaspoons) salt
- 72 grams warm water (about ⅓ cup)
- 8 grams (2 teaspoons) avocado oil (can use olive or other oil here), plus more for brushing bread
- Seeds or spices, to top
- Salt to taste
In a mixing bowl, combine flour, yeast, salt and sugar. Add in warm water and oil to mix until all incorporated.
Knead dough until smooth consistency, maybe adding water if it's too dry. Place in an oiled bowl, cover with a damp towel, and let rise for 1 hour.
Knock dough down and let rise again for 3 more hours.
Remove dough from container onto floured work surface. Roll out to about 1/8 to 1/4 inch thick (thinner if you want it more cracker-like).
Cut dough sheets into random size pieces about 5-9 inches (about twice the size of tortilla chips). Brush one side with more avocado oil.
Heat up a skillet over medium-high heat.
Toast, oil side down, for 1 minute or until golden brown. While first side is down, brush oil on the back side and sprinkle the spices on top, if using
Flip and toast on the second side, noting that it will take less time than the first side. Once done, transfer to a wire rack to cool.
Continue with the remaining portions of dough. tore these, loosely wrapped, at room temperature for up to 3 days.