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TurkishAuthentic Cuisine

Lavash

Serves 4 to 6 Bread vegan, Breads & Pastry

Lavash

Lavash originates from the Anatolian heartland, where it is traditionally baked in tandirs, the clay ovens that impart a unique rustic flavor to this beloved flatbread. In Turkish homes, lavash is more than just a bread; it is a staple that accompanies meals, offering a warm, comforting presence at both breakfast and dinner tables. This version captures the essence of homemade lavash, crafted with the simplicity of flour, water, and a generous pinch of salt.

When done right, lavash is soft yet sturdy, with a delicate chewiness that pairs perfectly with a variety of dishes or simply enjoyed on its own. The handmade touch shines through in its texture and taste, where the salt is judged by hand and the bread is enriched with a generous use of fat. Whether used to scoop up savory stews or to wrap around fresh vegetables and cheese, lavash is a versatile canvas for Turkish flavors.

Ingredients

  • 400 gflour
  • 200 mlwater
  • 1 tspfine sea salt

Method

  1. In a large mixing bowl, combine 400 g of flour and 1 tsp of fine sea salt. Gradually add 200 ml of water while stirring with your hand or a wooden spoon until a shaggy dough forms. Transfer the dough onto a lightly floured surface and knead it for about 10 minutes until it becomes smooth and elastic. The dough should no longer stick to your hands and should spring back slightly when pressed.
  2. Cover the kneaded dough with a damp cloth or plastic wrap and let it rest in a warm place for about 1 hour. This resting period allows the dough to rise and develop flavor. You will know it's ready when it has doubled in size and feels airy to the touch.
  3. Preheat your oven to its highest setting, ideally around 250°C (482°F), and place a baking stone or an inverted baking sheet inside to heat up. This mimics the traditional tandir oven and ensures a crisp crust.
  4. Once the dough has risen, gently punch it down to release excess air. Divide the dough into smaller portions, about the size of a small apple, and roll each portion into a ball. Using a rolling pin, flatten each ball into a thin round, approximately 3 mm thick, ensuring even thickness for uniform cooking.
  5. Carefully transfer the rolled-out dough onto the preheated baking stone or sheet in the oven. Bake for about 5-7 minutes, or until the lavash is puffed and lightly golden with occasional brown spots. The bread should be crisp on the edges and soft in the center.
  6. Remove the lavash from the oven and place it on a wire rack to cool slightly. This allows the crumb to set and prevents the bread from becoming soggy.
  7. Serve the lavash warm, tearing it into pieces for sharing at the table. The bread should be soft and pliable, perfect for scooping up dips or wrapping around fillings.
Cover of Authentic Turkish Cuisine
From the cookbook

Authentic Turkish Cuisine

This recipe is from Authentic Turkish Cuisine by Yassine Sbiti — the Turkish volume in the ComidaTime International Cuisines series.

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