If you're wondering what Lavash bread is exactly, we'll tell you about it in this advice. The origin of this Armenian bread is quite disputed by a number of Middle Eastern countries.
Some of them are Armenia, Iran and Azerbaijan. In this case, the origin is not important, but their unique taste and the fact that they can be eaten by people following a diet and the fact that they are made very quickly.
Only three products are needed for making Lavash - flour, water and salt.
How thick this flatbread will be depends strictly on how thinly you roll out your dough. Traditionally, however, this vegan bread is made as thin as possible. This also depends on your taste, if you wish you can make it thicker and if you want it to become crispy, just toast it.
The proportions for making this bread are 3:1, that is, 3 parts flour, 1 part water and salt.
How to prepare Lavash bread
The ingredients are mixed and an elastic dough is kneaded from them, which should be kneaded for about 5 minutes. After it has already been kneaded, it is divided into balls and left on a kitchen counter, sprinkled with flour, for about 20-30 minutes.
Each ball is then rolled out thinly into a round shape or into the shape of the baking pan, in which you will bake them.
The oven should be preheated to 390°F (200°C). The small flatbread should be baked for 7-8 minutes on each side.
The longer you keep it in the oven, the harder and crispier it will become.
Have a look at more delicious recipes from the Armenian cuisine.