Lavash – Armenian Flat/Cracker Bread
Old Dough
- 70g All Purpose Flour
- 70ml Lukewarm Water
- ¼tsp Instant Yeast
Dough
- 240ml Lukewarm Water
- 1Tbsp Vegetable Oil
- 2tsp Kosher Salt
- 440g All Purpose Flour
Instructions
Step 1: Old Dough
Combine all old dough ingredients and mix until a thick paste develops. Scrape out into a lightly oiled bowl, cover, and set out at room temperature. 1.5-2hrs or until it has doubled in size. You could also cover with plastic wrap and refrigerate overnight. Then bring back to room temperature later. It's ready when it has doubled in size.
Step 2: Dough
In bowl of a stand mixer combine old dough, water, oil, and salt. Squish old dough to break up and mix into liquids roughly.
Using the paddle attachment, Add 1/3rd the flour and mix on low until incorporated. Add the remaining flour and mix on low until incorporated. Remove attachment, cover bowl with damp towel, and let rest/hydrate for 20 minutes.
After 20 minutes use dough hook to mix/kneed on medium speed until dough forms cohesive ball and pulls away from the sides of the bowl and feels smooth. Approximately 4-5 minutes.
Step 3: Portion and Shape
Dust surface and turn dough out on top. Cut to 3.5oz/100g portions.
Using cupped hand, press down one portion of dough at a time and in circular motions roughly shape into disk. Repeat until all portions are disk shaped.
Place portions on lightly oiled tray making sure they don't touch. Cover them with plastic wrap or towel and let rest at room temperature for 1.5hrs or until puffy.
Dust counter with flour. Turn out portion using finger tips press portion into oval shape. Dust rolling pin and roll out as thin as possible into oval shape. If dough is still too tight to roll out easily, let it rest and relax more, then try again. Dough needs to be fully relaxed at this stage and not resist rolling.
Roll out all portions and prepare to cook
Step 4: Cooking
You can cook on cast iron griddle/large pan or grill with coals or propane. Make sure cooking surface is very clean and lightly oiled.
If using pan, heat on high till drop of water instantly evaporates. Add 1 portion of dough, cook for approximately 1 minute or until dough releases easily and can be turned over with tongs. Cook opposite side for about 30seconds or until dough has puffed and is lightly browned.
If cooking on a grill using coals or gas. Make sure grill is clean and lightly oiled. Drape 1 portion of dough on grill, cover/close lid and cook for approximately 20 seconds. Remove cover turn over and cook another 20-30 seconds until bubbly and lightly browned to your liking.
Transfer to sheet pan and cover with dry towel while finish cooking the remainder.
