Collected Bread Technique · Not Yet Tested in Our Kitchen
Homemade Lavash Bread
Thin, flexible flatbread traditionally associated with Armenia. A home-kitchen version for roll-ups, wraps and cucumber cream cheese pinwheels.
- Yield
- About 10 thin sheets
- Preparation
- About 50 minutes, including resting
- Cooking
- About 25 minutes total
- Status
- Untested
Ingredients
- 3 cups (375 g) all-purpose flour, plus extra for rolling
- 1 teaspoon fine salt
- ½ teaspoon instant yeast, optional for a slightly softer result
- 1 cup (240 ml) warm water, plus 1–2 tablespoons as needed
- 1 tablespoon olive or sunflower oil
Method
- Combine flour, salt and optional yeast. Stir in the water and oil to form a dough.
- Knead on a lightly floured surface for approximately 8–10 minutes, adjusting with a little water or flour if necessary, until smooth.
- Cover and rest the dough for about 30 minutes so it becomes easier to roll thinly.
- Divide into approximately 10 pieces. Roll each into a very thin oval or rectangle, thin enough for a pliable wrap.
- Heat a large dry skillet or griddle over medium-high heat. Cook one sheet at a time until small blisters and light brown patches appear, then flip briefly to finish the second side. Adjust heat and timing to avoid drying out the bread.
- Stack the cooked lavash under a clean towel to retain moisture and flexibility. Once cooled, use for sandwich rolls or store well wrapped.
Kitchen Notes
Not yet tried: This bread recipe has been added as a separate reference to accompany the cucumber cream cheese roll-ups. The Hungry Canary cook previously used ordinary flatbread rather than lavash. This lavash technique and its timing remain to be tested in the Hungry Canary kitchen.
For pinwheels: Keep the bread soft and rollable; a crisp lavash cracker will not work for sandwich rolls. Traditional lavash contains wheat. No grain-free conversion has been tested or supplied here.
Reference
Ingredients and home-kitchen approach adapted with attribution from Armenian Village's Lavash Recipe. For a detailed alternative involving a yeast preferment and high-heat baking, see King Arthur Baking's Lavash. Instructions on this page are independently summarized.