Village Lavash
Transport yourself to the rustic charm of the countryside with this authentic Village Lavash recipe—a traditional flatbread that’s as versatile as it is delicious. Made from simple pantry staples like all-purpose flour, yeast, and a touch of vegetable oil, this homemade lavash comes together with minimal effort yet delivers maximum flavor. The dough is kneaded to perfection, rolled paper-thin, and cooked on a hot skillet, creating soft, pliable flatbreads with beautifully blistered surfaces and a hint of chew. Ready in just over an hour, this recipe serves as a perfect base for wraps, a companion to hearty stews, or the ultimate pairing for your favorite dips and spreads. Whether served warm or at room temperature, Village Lavash is a timeless tribute to traditional baking that anyone can master. Perfect for fans of homemade bread, flatbread recipes, and authentic culinary experiences!
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Recipe Information
Ingredients
- 500 grams All-purpose flour
- 300 milliliters Water
- 10 grams Salt
- 5 grams Active dry yeast
- 5 grams Granulated sugar
- 15 milliliters Vegetable oil
Instructions
In a small bowl, combine the active dry yeast, sugar, and 50 milliliters of lukewarm water. Stir gently and let sit for about 10 minutes until the mixture becomes frothy.
In a large mixing bowl, combine the flour and salt. Make a well in the center.
Pour the frothy yeast mixture, the remaining 250 milliliters of water, and vegetable oil into the well. Mix gradually incorporating the flour from the edges of the well.
Knead the dough in the bowl or on a lightly floured surface for about 10 minutes until it becomes smooth and elastic. If the dough is too sticky, add a little more flour, a tablespoon at a time.
Shape the dough into a ball and place it in a lightly oiled bowl. Cover with a damp cloth and let it rise in a warm, draft-free place for about 1 hour or until it doubles in size.
Preheat a heavy skillet or traditional lavash griddle (sajad) over medium-high heat.
Once the dough has doubled in size, punch it down to release the air, and divide it into 6 equal pieces.
Roll out each piece of dough on a lightly floured surface into a thin oval or round shape, about 1-2 mm thick. The key to lavash is getting the dough as thin as possible without tearing it.
Carefully place the rolled dough onto the preheated griddle or skillet, and cook for about 1-2 minutes on each side, or until light golden brown spots appear. Flip using a wide spatula.
Cover cooked lavash with a clean cloth to retain moisture while you cook the remaining pieces. This keeps them soft and pliable.
Serve warm or at room temperature. Enjoy lavash with your favorite dips, fillings, or just as is.
Nutrition Facts
Calories |
1968 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 18.3 g | 23% | |
| Saturated Fat | 2.7 g | 14% | |
| Polyunsaturated Fat | 8.5 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 3953 mg | 172% | |
| Total Carbohydrate | 388.5 g | 141% | |
| Dietary Fiber | 14.6 g | 52% | |
| Total Sugars | 6.1 g | ||
| Protein | 53.6 g | 107% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 88 mg | 7% | |
| Iron | 23.4 mg | 130% | |
| Potassium | 637 mg | 14% | |
*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.
