Lavash bread is a traditional thin bread from Armenia that is a fundamental part of the cuisine of the Caucasus region. Its origin dates back thousands of years, where it was made in clay ovens called tonirs. This bread is so emblematic that it has even been declared an Intangible Cultural Heritage by UNESCO.
In different Latin American countries, although there is no specific name for this bread, it is often compared to tortillas or flatbreads, due to its thin and flexible texture. In places like Mexico and Central America, a similar bread would be the tortilla, while in other countries it may be related to certain types of chapati or pita bread.
Lavash is characterized by being very thin, soft, and slightly crispy when dried. Traditionally, it is used to accompany a wide variety of dishes or to wrap ingredients, similar to a wrap.
How to Prepare Armenian Thin Lavash Bread
To begin, place the warm water in the electric mixing bowl and add the olive oil, sugar, and yeast.
Using the paddle attachment, let the electric mixer blend these ingredients very well.
It will take approximately 5 minutes at low speed.
Add the salt and mix.
Gradually add 2 cups of flour and beat at low speed until a thick and smooth dough forms.
Switch the paddle for the dough hook and add the 2 additional cups of flour while kneading.
If you do not have a heavy-duty mixer like a KitchenAid, incorporate the flour with a wooden spoon and finish kneading by hand.
Kneading should take about 10 minutes in the machine or 20 minutes by hand.
Place the dough on a plastic surface and cover with a large stainless steel bowl.
Let the dough rest until it doubles in size, approximately 1 and a half hours.
Press the dough to release the air and divide it into 8 parts.
Let it rest, covered, for 15 minutes.
Roll out each piece of dough into a 12-inch diameter circle.
Working with 2 pieces of dough at a time, place the breads on ungreased baking sheets.
Brush with milk and sprinkle sesame seeds on the surface.
Prick with a fork many times all over the surface.
Bake on the lowest racks of the oven at 375°F for 8-10 minutes or until lightly golden.
Rotate the baking sheets in the oven from top to bottom to ensure even browning.
Serve dry or moist.
If the dough is too dry to roll out, it will crack.
Sprinkle with a little more water and let it rest for a few minutes.
If it is too wet, cover with a dry towel and let it rest.
