Penulis Lavash is a type of soft, thin flatbread that originates from the South Caucasus region and parts of the Middle East. It's traditionally baked in a tandoor, which gives it a distinctive texture and flavor. Lavash can be used as a wrap for various fillings, or served as an accompaniment to dishes like kebabs and dips.
Lavash is versatile and can vary in thickness and size. In some regions, it's quite thin and flexible, while in others, it might be slightly thicker and more brittle. In addition to being used as a wrap or bread, lavash can be torn into pieces and used in salads, or even baked into crispy chips.
It’s often used in Armenian, Turkish, Iranian, and Azerbaijani cuisines, among others. The dough for lavash is typically made from flour, water, and salt, and sometimes yeast is added to give it a bit more elasticity.
Lavash has a long history and is deeply integrated into the culinary traditions of the regions where it's popular. It’s often baked on the walls of a tandoor, a cylindrical clay oven, which imparts a unique texture and flavor to the bread.
In Armenia, for example, lavash is considered a staple food and is even featured in various cultural and ceremonial contexts. In modern times, lavash has gained popularity beyond its traditional regions.
It’s increasingly found in international grocery stores and used in diverse culinary applications.. Its thin, pliable nature makes it ideal for wraps and sandwiches, and it can also be used as a base for pizzas or flatbreads.
Lavash can be stored for a longer time than some other types of bread and can be revived by briefly heating it in an oven or on a skillet to regain its softness and flexibility. Making lavash at home involves a few simple ingredients and steps.
Here’s a basic recipe for homemade lavash:
Ingredients:
- 2 cups all-purpose flour
- 1 teaspoon salt
- 1 teaspoon sugar
- 1/2 teaspoon active dry yeast
- 3/4 cup warm water (about 110°F or 45°C)
- 2 tablespoons olive oil
Instructions:
1. Prepare the Yeast
- In a small bowl, dissolve the sugar in warm water. Sprinkle the yeast on top and let it sit for about 5-10 minutes, or until it becomes frothy.
2. Mix the Dough
- In a large bowl, combine the flour and salt. Create a well in the center and pour in the yeast mixture and olive oil. Mix until the dough begins to come together.
3. Knead the Dough
- Transfer the dough to a floured surface and knead for about 5-7 minutes, or until the dough is smooth and elastic.
4. Let the Dough Rise
- Place the dough in a lightly oiled bowl, cover it with a damp cloth or plastic wrap, and let it rise in a warm place for about 1-2 hours, or until it has doubled in size.
5. Shape and Roll Out
- Preheat your oven to 475°F (245°C). If you have a baking stone, place it in the oven while it preheats.
- Punch down the dough and divide it into 4 equal portions. On a floured surface, roll out each portion into a thin, flat circle or rectangle, about 1/8 inch thick.
6. Bake the Lavash
- If using a baking stone, transfer the rolled-out dough to a piece of parchment paper and slide it onto the hot stone. If using a baking sheet, place the dough on a lightly oiled or parchment-lined baking sheet.
- Bake for 4-6 minutes, or until the lavash is lightly browned and crisp. You may need to bake in batches depending on your oven size.
7. Cool and Store
- Let the lavash cool on a wire rack. Once cooled, you can store it in an airtight container or plastic bag for a few days. For longer storage, you can freeze it.
Enjoy your homemade lavash as a wrap, with dips, or as a side to your favorite dishes!
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