1/2 Photos of Persian-Style Lavash
2 hrs 10 mins
1 hr 30 mins
This recipe is originally from the ladies at My Persian Feast, http://www.mypersianfeast.com/2013/03/lavash.html, with some of my changes. It's a great basic recipe that can be improved to suit individual tastes.
My Private Note
Units: US | Metric
- 1Dissolve dried yeast with the sugar in 1/2 cup of the warm water.
- 2Place flour and salt in a bowl and mix well.
- 3When the yeast is foamy, make a well in the flour and stir in the yeast.
- 4Mix with a large spoon.
- 5Gradually, add as much water as needed until the dough comes together and is a little sticky.
- 6Cover and set aside.
- 7Set in a warm place if you are making this in winter.
- 8Once the dough doubles (1hr is a good rule of the thumb), remove the cover and punch it a few times.
- 9Take it out on a clean, flour covered surface and and knead lightly for 2 minutes.
- 10Spread part of the olive oil on the bowl and use the rest to lighly coat the dough.
- 11Place the dough back into the bowl for 10 minutes, then punch down again.
- 12Take a small ball (size of an egg) of dough and place it on flour covered surface.
- 13Heat a flat skillet on the stove or alternatively heat a large fry pan.
- 14Sprinkle a little flour over the dough and roll with a rolling pin until it is about 2mm thick.
- 15Make sure not to over-roll or over-knead, as this will make the bread chewier.
- 16Place the rolled dough on a hot skillet or fry pan.
- 17Once fully puffed, turn it over.
- 18Place cooked lavash on cake racks to cool.
- 19Better if eaten immediately, also makes a nice thin pizza crust.
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Nutritional Facts for Persian-Style Lavash
Serving Size: 1 (128 g)
Servings Per Recipe: 3
- Amount Per Serving
- % Daily Value
- Calories 350.1
- Calories from Fat 48
- Total Fat 5.4 g
- Saturated Fat 0.7 g
- Cholesterol 0.0 mg
- Sodium 779.9 mg
- Total Carbohydrate 64.8 g
- Dietary Fiber 2.6 g
- Sugars 0.9 g
- Protein 9.1 g