Everyday meals
Lavash (Armenian bread)
A thin, pliable bread originating from the Caucasus and Persia, recognised by UNESCO. Cooked very quickly on a scorching surface, it serves as a wrap for grilled meats, herbs and cheeses.
Ingredients
Ingredients
Spices & seasoning
Nutrition facts
295 kcal per serving
- Protein
- 10.4 g
- Carbohydrates
- 50.9 g
- of which sugars
- 1.1 g
- Fat
- 4.5 g
- Fiber
- 2.8 g
Ecomely’s estimate, calculated from the ingredients with the ANSES Ciqual food composition table, excluding sides and seasoning added to taste.
Instructions
- Mix the flour, yeast and salt, then add the lukewarm water and oil.
- Knead for 10 minutes until you have a smooth, elastic dough.
- Cover and leave to rest for 45 minutes at room temperature.
- Divide the dough into 4 pieces and roll each into a very thin disc, about 2 mm thick.
- Heat a large frying pan or griddle over high heat with no fat.
- Cook each lavash for 1 to 2 minutes per side until it puffs up and browns in spots, then keep them covered with a tea towel.
Variations and tips
Oven version. Spread the dough on a tray and bake at 240 °C for 5 to 6 minutes for a crispier lavash.
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Provençal
French
French
French
Indian
Greek
Original Ecomely recipe.