Categories

Cookery Courses

View our range of short and long Bath-based vegetarian and vegan cookery courses running throughout the year.

View cookery courses

Gift Vouchers

Buy gift vouchers for our vegetarian and vegan cooking courses in our online shop.

Buy a gift voucher today
 

Twitter

Lavash Bread

Lavash bread is a thin soft unleavened flatbread, traditionally cooked in a tandoor oven. Lavash is simple to make and a great alternative to wraps and pitta, perfect for parties and barbecues. We frequently make Lavash on our baking classes and our Middle Eastern classes. It's delicious served alongside delicious dips like labna and muhamarra. 

Lavash Bread

Dietary:  Vegan | Serves: 4, makes 8 Flat breads

Ingredients:

  • 350g unbleached white bread flour
  • 1/2 tsp salt
  • 2 tbsps olive oil
  • 175ml warm water

Topping

  • 2 tbsps Zataar, sumac or sesame seeds to sprinkle

Method:

  1. In a large bowl mix the flour and salt together, then add the olive oil and warm water.  Mix by hand to a soft ball consistency, the dough should be soft but not too sticky.
  2. Turn onto a floured surface and knead for 5 minutes or until the dough is smooth and elastic.
  3. To knead the dough use the heel of your hand to gently push the dough away from you. At the same time, use your other hand to rotate the dough towards you, guiding it slowly around in a circle. Continue kneading for 5 minutes.
  4. Divide the dough into 8 pieces and roll them into smooth balls.
  5. Lightly flour the work surface and flatten each one with the palm of your hand, sprinkle the dough with a light dusting of flour.  With a rolling pin roll out the dough thinly into a rough circle, until about 2-3mm thick.
  6. Brush the surface with water and sprinkle over a pinch of sesame seeds and sumac onto each.
  7. Pre-heat the oven to 260C or the hottest your oven will go up to.  Put a large baking tray or bread stone if you have one in the oven to heat up.  When the oven is up to temperature, slide the flat breads onto the hot baking tray and bake for 3-4 minutes.  Don’t open the oven while they are baking as it will stop them puffing up.  They should start puffing up after 1 ½ minutes, leave for 3 minutes for a softer bread, or an extra minute or two to get a browner crisper bread.
  8. Put them on to wire racks to cool.
  9. Eat hot with your choice of dips.

Comments

Nafiseh on 18th Sep 2013 said:

Hey there,
I saw the pictures of your delicious looking Lavash on pinterest and could help but come here and see if you have mentioned the origin of Lavash bread. I believe it originates from Iran. (my country) And It was traditionally cooked in a “Tanour”. smile I like talking about my country’s tradition in contexts other than war and politics. so thank you for giving me the chance. smile

Reply to this comment