A crispy and golden brown flatbread made with simple ingredients, perfect as a snack or side dish.
Ingredients
- 2 1/2cupsAll Purpose Flour
- 1pieceEgg (room temperature)
- 3/4cupWater (room temperature)
- 3tbspPure Olive Oil
- 1pinchHimalayan Salt
How to make Lavash Flatbread
In a small bowl, whisk together the egg, water, and 1 tbsp of the olive oil.
Place the flour and salt into a medium mixing bowl. Add the whisked wet ingredients to the flour and mix well.
Knead with your hands until the dough comes together. If too wet, add a little more flour. Do not over-knead the dough as it will become tough. Divide the dough into 2 balls.
Preheat your oven to 200 degrees.
Cover the dough and let it rest for 20 minutes.
Take 2 silicone mats and lightly rub with some of the remaining olive oil. Place each dough ball onto a silicone mat. Roll out the dough until really thin (the thinner the dough, the crispier it will be).
Brush the top of the thin dough with the last of the olive oil, sprinkle some Himalayan salt over, and bake in the oven for about 15–20 minutes, until crispy and golden brown.
Break the bread into large pieces and serve.
Tips & Tricks
For a crispier texture, roll the dough as thin as possible.
Do not over-knead the dough to avoid toughness.
FAQS
How can I make Lavash Flatbread gluten-free?
To make gluten-free Lavash Flatbread, substitute the all-purpose flour with a gluten-free flour blend. Make sure to check that the blend contains xanthan gum or add it separately to help with the dough's elasticity. Adjust the water as needed since gluten-free flours can absorb moisture differently.
What are some good pairings for Lavash Flatbread?
Lavash Flatbread pairs wonderfully with dips like hummus, tzatziki, or baba ganoush. It also complements grilled meats, salads, and can be used as a wrap for various fillings. Consider serving it alongside Mediterranean dishes for a delightful meal.
How should I store leftover Lavash Flatbread?
To store leftover Lavash Flatbread, let it cool completely, then wrap it tightly in plastic wrap or aluminum foil. You can keep it at room temperature for up to 2 days or refrigerate it for up to a week. For longer storage, consider freezing it; just make sure to separate the pieces with parchment paper before freezing.
Can I substitute the egg in Lavash Flatbread for a vegan option?
Yes, you can substitute the egg in Lavash Flatbread with a flaxseed meal or chia seed gel. To make this substitution, mix 1 tablespoon of flaxseed meal or chia seeds with 2.5 tablespoons of water and let it sit for about 5 minutes until it thickens. This will help bind the ingredients together without using eggs.
What is the best way to achieve a crispy Lavash Flatbread?
To achieve a crispy Lavash Flatbread, roll the dough as thin as possible before baking. Additionally, brushing the top with olive oil and sprinkling Himalayan salt enhances both flavor and texture. Baking at a high temperature, around 200 degrees, for the recommended time will also help achieve that perfect crispiness.
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Anna Middleton
(@chefanna)
I have been a professional South African chef for 18 years, now teaching kids & adults how to cook by using their instincts. I am self-taught and have an extreme passion for various international cuisines. I have fallen in love with teaching others the skills that I have learnt, inspiring them through creative cooking. I have been a professional South African chef for 18 years, now teaching kids & adults how to cook by using their instincts. I...
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