Homemade Lavash

The Joy of Homemade Lavash: A Culinary Journey from Armenia

As a busy professional, my life often feels like a whirlwind of deadlines and commitments. But in the quiet moments, when I crave a sense of peace and accomplishment, I turn to the kitchen. Baking, particularly, offers me a sanctuary where the rhythm of mixing, kneading, and shaping becomes a meditative practice. Recently, I discovered the captivating world of Armenian lavash, a thin, flatbread with a history as rich and layered as its flavor. This isn't just bread; it’s a cultural artifact, a testament to generations of bakers who have perfected this simple yet elegant recipe. It is a canvas for creativity, transforming into wraps, crackers, and even a stunning centerpiece on my dining table.

The beauty of this lavash recipe lies in its adaptability. The instructions clearly outline three methods for cooking – wok, cast iron, and grill – catering to various kitchen setups and skill levels. I personally adore the rustic charm of cooking on the cast-iron griddle. The sizzle and the aroma that fills the kitchen, the subtle char, they transport me straight to a bustling Armenian market. The process is also remarkably forgiving. Even if the first lavash doesn't turn out perfectly, the resulting bread still has a unique charm. It is a testament to the beauty of imperfection – and a reminder that even "failed" attempts have their own special flavor.

Making lavash is a journey, not a race. The recipe encourages both the immediate satisfaction of a quick baking session and the long-term satisfaction of a project spread across a couple of days. The "old dough" is a fascinating aspect – a testament to traditional techniques. I enjoy the element of anticipation as the dough rests and rises, transforming in the bowl, waiting patiently to be reshaped into a new form. This process mirrors life itself: a combination of planning, patience, and embracing unexpected results. The final product, a delicate sheet of lavash, is a delicious reward – a perfect complement to a simple salad, a hearty stew, or just enjoyed on its own. But the real reward is in the process itself: the meditative kneading, the satisfying sizzle on the griddle, and the aroma that permeates the home. It's a culinary experience that's more than just baking; it's a journey that nourishes the body and soul.

Beyond the Recipe: A Taste of Armenia

Learning to make lavash has opened a window into Armenian culture. It's not just about following instructions; it's about understanding the history, the traditions, and the passion behind this simple flatbread. The recipe itself reflects this rich heritage, echoing centuries of baking techniques passed down through generations. The flexibility in the process, the emphasis on improvisation, and the acceptance of imperfection are all aspects that reflect the adaptability and resilience of Armenian culture.

Beyond the culinary experience, I’ve been inspired to learn more about the country and its people. I've discovered beautiful photographs of Armenian landscapes, delved into the rich history, and learned about the role of food in Armenian culture. Lavash isn't just a bread; it's a symbol of family, community, and heritage. It's a part of a larger story, a culinary narrative that connects me to a culture far beyond my own. It encourages me to be more mindful not only in my cooking but also in my appreciation of the world’s diverse cultures and traditions.

Lavash in My Life

Now, lavash is a regular feature in my kitchen. It's become a staple for quick lunches and impromptu gatherings with friends. I’ve experimented with different toppings, from simple hummus and vegetables to more elaborate fillings for wraps. The versatility of this bread is truly remarkable; its delicate texture and subtle flavor complement a wide range of tastes. I’ve even started making lavash crackers as a healthy snack. They are crispy, flavorful, and perfect for dipping into soups or enjoying on their own. The ease of making them from leftover lavash makes this a no-brainer.

This lavash recipe is far more than just a set of instructions; it's a gateway to a cultural experience, a relaxing escape, and a delicious addition to my culinary repertoire. It's a reminder that even the simplest recipes can hold immense meaning and joy, and that sometimes, the most rewarding journeys are the ones we take, step by step, with our hands, in the kitchen.

A Final Note

As I conclude, I encourage you to embark on your own lavash journey. Don't be afraid to experiment, to adapt the recipe to your own preferences, and to embrace the unexpected results. The most important ingredient, aside from the flour and water, is your willingness to engage in the process, to appreciate the beauty of traditional methods, and to enjoy the delicious results. Whether you're a seasoned baker or a culinary novice, this recipe promises a rewarding experience – a taste of Armenia in the comfort of your own kitchen.

Step-by-step

• To make the old dough, using your hands or a rubber spatula, squish together the flour, water, and yeast in a bowl until it forms a thick paste. Scrape the paste into a small, lightly oiled container, cover, and let it sit out for 1½ to 2 hours, or refrigerate overnight and bring to room temperature for at least 2 hours before using. When ready, the ball will have doubled in volume.
• To make the dough in a stand mixer: In the bowl of a stand mixer, combine the old dough, water, oil, and salt. Squish the old dough with your hands to break it up in the water; it doesn’t have to be perfectly mixed in. Fit the stand mixer with the paddle attachment and add a third of the flour. Mix on low speed until the dough looks like pancake batter. Add the remaining flour and mix on low speed until incorporated. Remove the paddle attachment, pulling off any dough stuck to it. If there is flour at the base of the bowl, use your hands to press the dough into the flour. Cover the bowl with a kitchen towel and let the dough sit for 20 minutes to allow the flour to hydrate. Remove the towel and attach the dough hook to the stand mixer. Mix the dough on medium speed until the dough releases from the sides of the bowl without sticking and feels smooth to the touch, about 4 minutes. Turn the mixer off and reposition the dough to the center of the bowl if it seems to get stuck on one side of the bowl.
• To make the dough by hand: Combine the old dough, water, oil, and salt in a large bowl and mix together, squishing the old dough into the water with your hands. Stir in the flour gradually with your fingers until a crumbly dough forms, then knead it a few times in the bowl by folding the dough over itself and pressing it down into the bowl. Cover the bowl with a kitchen towel and let the dough rest for 20 minutes. Dust the counter lightly with flour and place the dough on top. Begin kneading by stretching and folding the dough over itself until it is smooth to the touch, 5 to 7 minutes.
• To finish and shape the dough: Lightly oil an 8 cup [2 L] glass Pyrex or a large glass bowl and place the dough inside. Cover the bowl with a lid, a plate, or plastic wrap, and let it rest for 3 hours or until doubled in volume. Or refrigerate overnight and let the dough come to room temperature for at least 2 hours before portioning. To portion and shape the dough, dust the counter lightly with flour and place the dough on top. Using a bench scraper or knife, cut the dough into eight pieces about 3.5 oz [100 g] each. To shape the dough, cup the palm of your hand over one portion at a time and move your hand in a circle. The friction from the counter will help form the dough into a ball. If there is too much flour on the surface and the dough is sliding around, give the counter a spritz of water and try again. Lightly oil a rimmed tray and place the dough on the tray, ensuring that the portions are not touching. Cover with a kitchen towel or plastic wrap lightly coated with oil. Leave out for 1 to 1½ hours, or until puffy, or refrigerate for up to 3 days. If you refrigerate the dough, use plastic wrap to cover it and expect it to take an hour or two to return to room temperature before it is ready to be rolled out. Dust the counter lightly with flour. Pat a portion of dough into an oval with your fingertips. Using a rolling pin and moving back and forth, roll the dough as thinly as possible into an oval about 13 by 9 in [33 by 23 cm]. If the dough resists stretching, let it relax and start working on another portion before returning to it. You can also gently stretch the dough with your hands to correct the shape. It doesn’t have to look perfect.
• To griddle lavash on overturned wok: Place a carbon-steel wok upside down over a burner. Have a pair of tongs handy. Heat the wok over high heat for 1 minute or until a sprinkle of water instantly evaporates. Drape the dough over the wok. Cook for 1 minute or until you can lift it easily from the wok with tongs and it has puffed slightly and blistered. Turn the dough over to briefly cook the other side, no more than 30 seconds. For extra browning, flip it over for another 30 seconds. Transfer the lavash to a half-sheet pan and cover with a dry kitchen towel while you cook the rest of the dough. In between batches, turn off the burner. The wok heats up quickly, and it will get too hot if the burner is left on.
• To griddle lavash on cast-iron griddle: Place a 20 in [50 cm] cast-iron griddle over two burners. Heat the griddle over medium-high heat for a few minutes or until a sprinkle of water instantly evaporates. Drape the dough over the griddle. Cook for 1 minute or until you can lift the dough easily with tongs and it has puffed slightly and blistered. Turn the dough over to briefly cook the other side, no more than 30 seconds. For extra browning, flip it over for 30 more seconds. Transfer the lavash to a half-sheet pan and cover with a dry kitchen towel while you cook the rest of the dough. In between batches, keep the griddle turned on, but monitor its heat so it doesn’t get too hot.
• To grill lavash: Have tongs, a pastry brush, a small bowl of vegetable oil, and 2 half-sheet pans ready. Coat one of the pans lightly with oil. Heat a gas grill over medium-high heat or prepare a charcoal grill for direct-heat cooking. Ensure that the grill grates are clean. The grill should be hot enough that you can only hold your hand over the grates for 3 to 5 seconds. Place a sheet of dough onto the oiled pan and brush oil on top. Drape the oiled dough over the grill. Cover the grill and cook for 25 seconds. Uncover the grill. Using tongs, turn the lavash over and let it cook for another 25 seconds, uncovered, or until evenly blistered and puffed in parts. Transfer to the clean half-sheet pan and cover with a dry kitchen towel while you cook the rest of the dough.
• Eat the lavash soon after making it or store it in plastic bags to keep the bread pliable. It’s okay if it dries out and turns brittle; just rehydrate it by misting the lavash with water and covering it with a towel to let it soften. Soon after, it should be pliable enough to roll up without cracking. If it’s still cracking, mist with more water.
• To turn leftover lavash into crackers, tear or cut the lavash into chip-size pieces and place them in a single layer on a sheet pan. Brush the pieces with a little oil, sprinkle them with salt, and then toast them at 400ºF [200ºC] until golden brown and crispy, about 6 minutes.