Armenian Flatbread (Lavash)
This Armenian flatbread is great for wraps or as an accompaniment to a spicy kebab.
Serves: 8Hands-on: 20 minutesTotal: 2 hours 10 minutesDifficulty: Easy
- 1⁄3 cup water
- 1 Tbsp. honey
- 1 3⁄4 tsp. active dry yeast (1 package)
- 2 Tbsp. canola oil
- 1⁄2 tsp. kosher salt
- 2 cups bread flour
- In a large bowl, combine water, honey, and yeast. Stir to dissolve and let stand until foamy, about 10 minutes. Add 1 tablespoon oil, salt, and enough bread flour to create a firm dough. Add flour only to reduce stickiness. Turn onto a floured surface and knead 8 minutes. Return to bowl, dust the top with flour, and cover with a damp cloth or plastic wrap. Rise at room temperature until doubled in volume, about 1 1⁄2 hours.
- Preheat oven to 350°F, and line a baking sheet with parchment. Turn risen dough onto a floured work surface. Using floured fingers, press flat into a disk. Using a rolling pin, roll the entire dough into a paper-thin sheet, the size of the baking sheet. If the dough becomes elastic and springs out of shape, allow it to rest for 5 minutes, then roll again.
- Brush entire surface of dough lightly with remaining oil and pierce all over with a fork. Transfer to prepared baking sheet and bake until lightly golden brown, about 8 minutes. Do not to bake too long, or the lavash will become a cracker. Cool completely on a rack.