Caucasian Thin Bread Lavash
Discover the timeless charm of Caucasian Thin Bread Lavash, a soft, pliable flatbread that’s the perfect companion for your favorite dips, wraps, or grilled dishes. Made with just four pantry staples—flour, warm water, salt, and olive oil—this recipe is as simple as it is versatile. The dough is carefully kneaded to achieve a smooth, elastic texture, then rolled into ultra-thin sheets before being quickly cooked on a hot skillet for a light, airy finish with golden spots. Whether you’re serving it warm straight from the skillet or storing it for later, this easy-to-make lavash is a must-try for any bread lover. Plus, with just 15 minutes of cook time, it’s an efficient and satisfying way to bring authentic Caucasian flavors to your table!
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Recipe Information
Ingredients
- 500 grams All-purpose flour
- 300 milliliters Warm water
- 1 teaspoon Salt
- 2 tablespoons Olive oil
Instructions
Sift the all-purpose flour into a large mixing bowl to remove lumps and ensure a smooth dough.
Dissolve the salt into the warm water and gradually add it to the flour, mixing continuously with a spoon or your hands.
Add the olive oil to the mixture and knead the dough until it forms a smooth, elastic consistency. This should take about 8-10 minutes.
Cover the dough with a clean kitchen towel or plastic wrap and let it rest for 30 minutes at room temperature.
Divide the dough into 8 equal-sized balls and roll each one out into a thin, round sheet about 8-10 inches in diameter.
Heat a large, non-stick skillet or griddle over medium-high heat. Do not add oil or grease.
Place one rolled-out dough onto the hot skillet and cook for 30-45 seconds, or until bubbles start forming and light golden spots appear on the bottom.
Flip the lavash and cook the other side for another 20-30 seconds, ensuring it doesn’t burn but fully cooks through.
Remove the cooked lavash from the skillet and place it on a clean towel. Cover with another towel to keep it soft and pliable while you cook the remaining lavash.
Repeat the process for all dough portions. Stack the cooked lavash and keep them covered to maintain freshness.
Serve warm or store in an airtight container for up to 2 days.
Nutrition Facts
Calories |
2072 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 32.9 g | 42% | |
| Saturated Fat | 5.1 g | 26% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 2369 mg | 103% | |
| Total Carbohydrate | 381.6 g | 139% | |
| Dietary Fiber | 13.6 g | 49% | |
| Total Sugars | 1.1 g | ||
| Protein | 51.6 g | 103% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 68 mg | 5% | |
| Iron | 23.4 mg | 130% | |
| Potassium | 536 mg | 11% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
