Whisk together the bread flour, salt, sugar, and yeast in a large mixing bowl. Add the hot water and stir everything together using a wooden spoon.
Once you get a loose dough, remove it from the bowl and place it on a lightly floured surface.
Knead the dough, pressing it away from you and then rolling it back in for 7 to 12 minutes or until nice and smooth.
Roll the dough into a ball. Place it in a large bowl and cover it with a clean kitchen towel or plastic wrap. Let it rest in a warm spot for 1 to 2 hours or until doubled in size.
Remove it from the bowl and place the dough on a lightly floured surface. Section the dough into 6 to 8 even pieces. The more pieces, the smaller your lavash will turn out.
Roll each piece of dough into a ball. Cover them with a clean kitchen towel.
Then, working with one dough ball at a time, flatten them out into large circles using a floured rolling pin. They should be thin, like tortillas.
Heat a medium pan over medium heat. Lightly grease it with cooking spray. Place one lavash in the pan at a time. Let them cook for 15 to 25 seconds on each side or until lightly golden.
Remove them from the skillet and keep covered while cooking the rest.
Kneading: Traditionally, kneading the dough by hand is the way to make authentic Lavash, but you can also use your mixer. Kneading in a mixer for 2 minutes is equivalent to kneading for about 10 minutes by hand. When finished kneading, the dough should feel supple and soft but not sticky.
Dough: Let the dough rise. If it hasn’t risen, the bread will be stiff. Also, always keep the dough balls covered while rolling out the rest.
When the lavash is cooked, transfer it to a plate and keep them covered while working with the rest.
Flavor: Add more flavor by lightly brushing the uncooked lavash with olive oil and sprinkling it with minced garlic and parsley.
Whole Wheat Flour: You can use whole wheat flour, but use 50 percent whole-wheat and 50 percent bread flour to avoid a dense result.
Nutritional info is an estimate and provided as courtesy. Values may vary according to the ingredients and tools used. Please use your preferred nutritional calculator for more detailed info.
Course: Appetizer, Appetizer / Lunch / Dinner, Appetizers, Bread, Side Dish, Side Dish/Appetizer
Cuisine: Mediterranean, Middle Eastern
Keyword: Armenian lavash, homemade lavash, lavash, recipe for lavash