Low Sodium Village Lavash
Discover the wholesome simplicity of homemade low sodium village lavash, a soft and versatile flatbread inspired by traditional recipes straight from the heart of rustic kitchens. Crafted with a blend of all-purpose and whole wheat flours, olive oil, and an optional touch of unsweetened yogurt for added softness, this lavash recipe is perfect for those seeking a lower sodium alternative without sacrificing flavor. With just a handful of pantry staples and minimal prep time, these tender, golden-brown flatbreads cook up quickly on a skillet and are ideal for wraps, dips, or as a side for hearty soups and stews. Whether you're embracing a low sodium lifestyle or simply looking for a healthier homemade bread option, this easy village lavash delivers classic simplicity and irresistible taste.
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Recipe Information
Ingredients
- 3 cups All-purpose flour
- 1 cup Whole wheat flour
- 1 teaspoon Sugar
- 2 tablespoons Olive oil
- 0.5 cup Unsweetened plain yogurt (optional for extra softness)
- 1.25 cups Warm water (110°F or 45°C)
- 2.25 teaspoons Instant yeast
- 0.5 teaspoon Salt substitute (optional, sodium-free)
Instructions
In a large mixing bowl, combine the all-purpose flour, whole wheat flour, sugar, and salt substitute (if using). Mix well to combine.
In a separate bowl, whisk together the warm water, olive oil, and yogurt (if using). Sprinkle the yeast on top of the liquid mixture and let it sit for 5 minutes until foamy.
Gradually add the wet ingredients to the dry ingredients, stirring with a wooden spoon or spatula until the mixture comes together into a shaggy dough.
Transfer the dough to a floured surface and knead for 8-10 minutes until smooth and elastic. If the dough is too sticky, add a small amount of flour, one tablespoon at a time, while kneading.
Place the dough in a lightly greased bowl, cover with a damp towel or plastic wrap, and let it rise in a warm place for 1 hour or until it doubles in size.
After the dough has risen, punch it down and divide it into 8 equal pieces. Roll each piece into a ball.
On a lightly floured surface, roll out each dough ball into a thin oval or rectangular shape, about 1/8 inch thick. The thinner you roll, the crispier the lavash will be.
Heat a skillet or flat griddle over medium heat. Cook each lavash for 1-2 minutes on each side until golden brown spots form. Be cautious not to overcook, as they may become too crisp to fold or wrap.
Transfer the cooked lavash to a plate and cover with a clean kitchen towel to keep them soft and pliable while you cook the remaining dough.
Serve warm or at room temperature. Store leftovers in an airtight container or wrap in foil for up to 2 days. Reheat slightly before serving for best texture.
Nutrition Facts
Calories |
2078 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 38.0 g | 49% | |
| Saturated Fat | 7.8 g | 39% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 16 mg | 5% | |
| Sodium | 58 mg | 3% | |
| Total Carbohydrate | 373.2 g | 136% | |
| Dietary Fiber | 26.4 g | 94% | |
| Total Sugars | 9.4 g | ||
| Protein | 62.4 g | 125% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 226 mg | 17% | |
| Iron | 22.0 mg | 122% | |
| Potassium | 1138 mg | 24% | |
*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.
