Lavash

Armenian style Lavash using our organic Butler's Gold 00 flour. Great for all of your favorite spreads, big family meals, or weekday lunch wraps. 

Download a printable version of the recipe here.

© Barton Springs Mill Test Kitchen

Recipe by: Pamela Thibodeaux- Recipe Developer

Lavash 

Yield: 12 Lavash (100g each)

*This recipe requires a 24 hr cold preferment dough prior to mixing. 

Ingredients:

Preferment:

140g water (76°F)

140g BSM Butler’s Gold 00 flour

2g instant yeast

Dough:

610g BSM Butler’s Gold 00 flour

330g water (76°F)

11g fine sea salt

20g olive oil

Method:

Preferment:

Mix the ingredients together in a small bowl and store in the fridge for 24 hrs prior to the time you plan to mix the dough. Remove the preferment from the fridge and let it sit out for 2hrs prior to mixing.

Dough:

In the bowl of a stand-up mixer, add the water, preferment, and olive oil. Mix around with your hand or a whisk to break down the preferment dough. Add the flour and salt to the mixture. Using the dough hook, knead the dough on low until the flour is fully saturated before bumping to medium speed. Knead the dough for 5-7 min or until the dough pulls away from the sides of the bowl. Do a windowpane test to check for gluten strength before placing into a greased bowl. Cover with plastic wrap or a kitchen towel and let the dough rise for 2 ½-3 hrs at room temperature or place in the fridge to rise overnight. If chilling the dough during bulk fermentation, let the dough come to room temperature before shaping (about 2 hrs).

Once the dough has doubled in volume, divide into 12 dough balls weighing roughly 100g each. Round each dough ball until it is smooth and elastic, and place onto a lightly sprayed parchment-lined baking sheet. Cover once more to rise for 40 min.

Heat a very large skillet or cast iron on high heat. Using a moderate amount of bench flour, roll each dough ball thinly until about ¼ of an inch or so thick. Rolling the dough thin is key to the overall texture for Lavash. Cook the rolled dough pieces on the hot griddle for no more than about 20-30 secs on each side. You will notice the dough bubbling on each side as an indicator that the dough is ready to flip.

Place the cooked Lavash onto a cooling rack and serve immediately or cool completely before storing in an airtight container. The Lavash can be stored in the fridge to extend the shelf life  or frozen for up to 2 months.