How to Make Rosemary Olive Oil Lavash: An Armenian-Inspired Flatbread
Lavash is an Armenian unleavened flatbread that is made with flour, salt, and water. Authentic lavash bread is baked inside a clay oven called a tandoor. There are two kinds of lavash bread: a soft one that is similar to a wrap, and a hard one that is similar to a cracker. The latter kind has a longer shelf life.
I started to enjoy eating flatbreads during my visits to the Middle East and Europe. This bread is commonly paired with foods with sauces, or they are used for wraps.
When I started making this bread at home, I came up with a recipe with an Italian twist of rosemary and olive oil. This combination is commonly used for Italian foccacia bread, but now I have borrowed it for my lavash. I hope you enjoy the recipe!
- 300 grams all-purpose flour
- 150 grams water
- 30 grams oil
- 8 grams salt
- olive oil
For Preparing the Ingredients:
- 1 large bowl
- 1 medium bowl
- 2 small bowls
- rolling pin
- measuring scale
For Cooking the Rosemary Olive Oil Lavash:
- baking sheet
- silicone mat
- Mix all the dough ingredients. Knead until all ingredients are well incorporated.
- Divide the dough into two equal parts.
- Pre-heat the oven at 230°C or 450°F.
- Roll out one portion of the dough. Make it as thin or thick as possible if desired.
- Sprinkle rosemary on top. Make one last roll to slightly push the rosemary into the dough.
- Drizzle some olive oil on top.
- Bake the flatbreads for at least 6 minutes.
Tips and Techniques
- Bake for a longer period of time to make it crispier.
- Reduce the amount of heat to make it softer.
- Add other herbs and spices, if desired.
- Divide the dough into smaller portions to make smaller flatbreads.
- Replace rolling pin with a wine bottle to roll the dough.
- Cook the lavash on the stovetop if an oven is not available.
- Serve this with a dip like cheesy corn and sausage dip.
Questions & Answers
© 2018 Dred Cuan