Turkish Lavash Bread

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Turkish Lavash Bread is a traditional middle eastern/levante, light and airy flatbread that can be served as a snack, an appetizer, or as an accompaniment to a main dish. Its thin, crispy texture makes it also a great choice for wraps, for dipping bread and its versatility allows for a variety of delicious dishes.

Although I’m using a Turkish recipe, this kind of bread is common in Armenia, Azerbaijan and Iran and so its origin is more a regional thing and not so much any particular country.

Since Easter is coming up i thought it would be a nice recipe to share, i love this kind of simple leavened bread, its delicious and easy to bake, its normally baked on tava (saj) it looks like an upside down wok pan or on a tandoor (tannour) oven, but you can bake this anywhere, any sort of frying pan will do just fine ;D

This is normally served with a brush of olive oil, a pinch of spices like paprika and some parsley, its especially yummy just after being baked, with some hummus or some baba ghanoush ;D Lets check the recipe!

Turkish Lavash Bread

  • Servings: 8
  • Difficulty: Normal
  • Rating: ★★★★★
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Delicious traditional turkish leavened bread with spices and herbs, a perfect snack or accompaniment to any meal.

Ingredients

  • Flour – 500gr
  • Salt – 1 teaspoon
  • Baker’s Yeast – 1 Sachet (+/- 10gr)
  • Water – 150ml (Warm)
  • Milk – 150ml (Warm)
  • Olive Oil – 3 Spoons
  • Olive oil – For Greasing/Baking
  • Paprika – To Sprinkle (Optional)
  • Parsley – To Sprinkle (or Cilantro, Optional)

Directions

  1. Start by adding the yeast and salt to the flour, mix well.
  2. Then add all the warm water, followed by almost all the warm milk (it’s always a good idea to leave a little out and then you can add more later so to avoid having excess liquid), mix a little (it won’t form a dough ball).
  3. Add the olive oil and knead until a dough ball is created (if it’s too dry then add the rest of the milk).
  4. Grease the dough ball with a little olive oil, pour into a bowl and cover with cling film and a towel, leave to rise for at least 1 hour to double its size.
  5. Remove the dough from the bowl, make a thick disk of dough and cut it into 6 or 8 pieces (I choose 8), now shape each triangle into a dough ball.
  6. On a floured surface pour the dough ball, sprinkle with a little flour, and with a rolling pin roll out a disk, note that the dough is like pizza dough, it doesn’t stretch easily, keep using the rolling pin and moving the dough until you get a disk of dough +/- 5 or 6mm thick, you can do this by hand, its just a bit harder.
  7. Heat the dry skillet and put the dough in the skillet, while the dough is toasting you can go stretching more dough, it will need about 6 to 8 minutes, keep turning the dough until it’s very golden and puffy (sometimes it won’t puff evenly, that’s not a problem).
  8. When it’s golden brown on both sides, take it out and add another disk of dough, repeat until you don’t have any more dough and it’s done, brush all of them with some olive oil, paprika and chopped parsley, enjoy!
Notes: After you bake these, you can pile these with some wrapping paper or non-stick paper inside a bag in the freezer, so when you need one you can take it out and let it thaw or just put it in a toaster, perfection!

This recipe for Turkish Lavash Bread was originally created on BakeAfter.com. Esta receita de Pão Lavash Turco foi publicada em português no Iguaria.com.

Nutrition

Per Serving: 285 calories; 6.3 g fat; 48.6 g carbohydrates; 7.7 g protein.

Did you try this recipe?

Let me know how it turned out for you! Leave a comment below ;D

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