Low Sodium Armenian Lavash
Experience the delightfully soft, chewy texture of homemade Low Sodium Armenian Lavash, a healthier spin on the traditional flatbread that’s perfect for wraps or dipping. This easy-to-make recipe uses simple pantry staples like all-purpose flour, olive oil, and active dry yeast, but minimizes sodium with the optional use of a salt substitute. The dough is kneaded to perfection for elasticity, then rolled thin and baked for a quick, golden finish. Ideal for health-conscious cooks or anyone seeking authentic flavors with a lighter touch, this versatile bread comes together in under 30 minutes of active prep time and makes six beautiful servings. Pair it with fresh vegetables, hummus, or your favorite spreads for an unforgettable culinary experience!
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Recipe Information
Ingredients
- 500 grams all-purpose flour
- 300 ml warm water
- 2 tbsp olive oil
- 1 tsp active dry yeast
- 1 tsp sugar
- 0.5 tsp salt substitute (optional)
Instructions
In a small bowl, dissolve the active dry yeast and sugar in 100 ml of the warm water. Let it sit for about 5-10 minutes until it becomes frothy.
In a large mixing bowl, combine the all-purpose flour and, if using, the salt substitute. Create a well in the center.
Pour the frothy yeast mixture, the remaining warm water, and olive oil into the well of the flour.
Using a wooden spoon or your hands, mix the ingredients until a rough dough forms.
Transfer the dough to a lightly floured surface. Knead the dough for about 10 minutes until it becomes smooth and elastic. Add small amounts of flour if needed to prevent sticking.
Place the kneaded dough in a lightly oiled bowl, cover it with a clean kitchen towel, and let it rest in a warm place for about 1 hour or until it doubles in size.
Preheat your oven to 220°C (430°F) and place a baking sheet or pizza stone inside to heat.
Once the dough has risen, punch it down to expel the air. Divide it into 6 equal pieces and shape each piece into a ball.
On a floured surface, roll out each ball into a very thin oval or circle, about 1/8-inch thick.
Carefully transfer the rolled dough onto a piece of parchment paper or a flour-dusted peel.
Bake the lavash one at a time on the preheated baking sheet or stone for about 5 minutes, or until lightly browned and cooked through.
Remove from the oven and allow to cool slightly on a wire rack. Serve warm or at room temperature.
Nutrition Facts
Calories |
2098 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 33.0 g | 42% | |
| Saturated Fat | 5.1 g | 26% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 10 mg | 0% | |
| Total Carbohydrate | 387.0 g | 141% | |
| Dietary Fiber | 14.2 g | 51% | |
| Total Sugars | 5.3 g | ||
| Protein | 52.9 g | 106% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 69 mg | 5% | |
| Iron | 23.5 mg | 131% | |
| Potassium | 2449 mg | 52% | |
*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.
