Armenian Lavosh Bread

Armenian Lavosh Bread


  • 1 1/2 cup warm water
  • 1 pkg active dry yeast
  • 2 Tbl oil, preferably olive oil
  • 3 1/2 to 4 1/2 bread flour (preferred) or all purpose flour
  • 1 1/2 tsp salt
  • oil for greasing bowl


In a large bowl, sprinkle yeast over warm water to soften, stir to dissolve. Add oil. 3 1/2 cups flour, and salt. Mix until dough comes away from side of bowl. Knead, adding 1/4 cup flour at a time, if necessary. The dough will be stiff, though it will soften somewhat while kneading. Knead until dough is elastic, 8-10 minutes. Transfer to oiled bowl and allow to rise until doubled. Punch down and devide into 10 pieces. Shape into rounds with your palms while cupping them over the dough. Coat with oil or butter and allow to rest 10 min. On a floured surface, roll each ball into a circle 10-12 inches across and thin as possible. Cover and let rest 10 min. Bake in a preheated 500F oven until flecked all over with brown spots. Oven tiles or a stone work best. If neither is available, place 2 baking pans upside down in middle oven shelf and allow to preheat 15 min. Drape each lavash over a dowel or rolling pin and roll off into oven. Prick large bubbles with fork. Remove from oven with long handled spatula. It can be left to cool and used as a crisp bread, or if soft lavash is desired, stack one on top of another and cover with towels. When all are baked, sprinkle with a little water. and keep covered until cool.

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