Armenian Lavash

By Shawn

In case your kitchen didn’t come with a wood-fired oven, you can also produce a passable version of lavash in a standard home oven. Here is a soft and buttery version from Doug Kalajian’s mother. Adapted from The Armenian Kitchen by permission of the authors.

Ingredients

• 8 cups all-purpose flour
• 1 tbsp salt
• 1 heaping tbsp baking powder
• 2 tbsp sugar
• 1/2 lb (2 sticks) unsalted butter, melted
• 3 cups warm water
• 1 egg mixed with a little water for egg wash

Details

Adapted from smithsonianmag.com

Preparation

Step 1

1. Preheat the oven to 425°F.
2. Place the flour in a large mixing bowl. Sift the salt, baking powder, and sugar into the flour. Stir well.
3. Add the melted butter and most of the water.
4. Mix well until dough forms. If the dough seems too dry, add some of the remaining water and continue to mix.
5. Knead the dough on a lightly floured surface until smooth. Divide the dough into 5 or 6 balls.
6. Working with one ball at a time, roll dough into a rectangle shape that will fit on a 16”x12” baking sheet.
7. Fold the rectangle-shaped dough into thirds, then in thirds again, creating a little bundle.
8. Roll this bundle into a large rectangle a second time (this will create flaky layers). Place rolled dough on an ungreased 16”x12” baking sheet.
9.Brush the surface with egg wash.
10. Bake on the lower oven rack for 15 minutes, or until bottom starts to brown.
11. Move the tray to the upper oven rack for another 5 to 10 minutes, until the top becomes a golden brown.
12. Remove from oven. Cool completely. Cut into 12 or 16 pieces.
13. Repeat this process until all balls of dough have been shaped and baked.
14. Store in an airtight container for two weeks or serve immediately with cheese and fruit.