Lavash : Iranian bread
Traditionnal Iranian bread

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Lavash : Iranian bread
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Ingredients
Adjust Servings:
450g Flour
125g Yogurt, cottage cheese or kefir
15g Baker's yeast
1 teaspoon Salt
20cl Water

Nutritional information

100g
For
323
Calories
5,7g
Fat
8,8g
Proteins
  • 15 min
  • Serves 4
  • Medium

Ingredients

Directions

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Lavash bread is a thin, soft bread very popular in Iran, Turkey and Armenia.

In Arabic and Persian, lavash is named لواش (lawash / pronounced “laouash”). It is a very popular bread in many countries of the Middle East.

Lavash is made up of basic ingredients: flour, water, salt, fresh yeast and kéfié or cottage cheese in which you can add cumin or sesame seeds for more flavor. This traditional Persian bread is a thin bread, perfect to accompany salads such as shirazi salad, olivieh salad, or fattoush salad.

This delicious Middle Eastern bread can also be used with cheeses like Panir, dishes like Abgoosht, or it can be used to make wrap-style sandwiches topped with chicken or beef. Lavash is traditionally cooked in the oven in a “Tandoor“, on a plancha or in a pan. The “tandoor” is a terracotta oven in the shape of a jar traditionally buried under the ground. During its preparation, the lavash bread is rolled, flattened and knocked against the hot walls of the Tandoor. It is a technique that is still widely used in Iran and Armenia.

This recipe is quick and easy to make. Lavash is very similar to corn, flour, or Indian naan bread. There are two kinds of lavash: the soft version and the crunchy version. Iranians tend to stuff soft lavash with herbs and cheese for more flavors. The crunchy version is best eaten as a side dish to soups or with broths in dishes like abgoosht broth.

Lavash is tender and soft when fresh, but it hardens quickly. It is therefore advisable to wrap it immediately in a clean towel or aluminum foil immediately after cooking so that it retains all its softness.

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Steps

1
Done
1min

Preparation of the Lavash bread dough

Put a little lukewarm water in a bowl, and dilute the yeast.

2
Done
10min

In a salad bowl, or using a kneading machine, pour the flour, yogurt (or kefir or cottage cheese), the dissolved yeast, and the rest of the lukewarm water.
Mix and knead for about ten minutes until the dough is smooth and elastic.

3
Done
1h30

Rest your bread dough

Oil a salad bowl and place the dough in it, cover with plastic wrap, and let stand for 1 hour. The dough should rise and double in size.
Degas the dough by pressing on it with your hands (to remove the air present inside), and let stand for about 30 minutes.

4
Done

Divide the Lavash dough into several small dough pieces. You can make Lavash bread any shape you want.

5
Done

Baking Lavash bread

Bake your Iranian lavash bread in a skillet over high heat, without adding fat. Cook for about 1 minute on one side and then 30 seconds on the other.
Do not overcook your Lavash bread, it should remain very flexible.

iran-cuisine

Plats iraniens et perses
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Plats iraniens et perses
previous
Khoresh Gheymeh
Khoresh Bamieh : persian okra stew
next
Khoresh Bamieh : Okra stew

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