Armenian Lavash Bread with Za'atar
Traditional flatbread with a Middle Eastern twist
Soft and chewy Armenian lavash, seasoned with aromatic Za'atar.
- 1 h 30 min
- 6
- Intermediate
Ingredients
For the Dough
For the Za'atar Mix
For the Glaze
For the Topping
Preparation
Preparing the Dough
Activate the Yeast
In a large bowl, mix warm water with sugar, then sprinkle yeast on top. Let sit for 5-10 minutes until frothy.
Combine Ingredients
Add flour, salt, and olive oil to the yeast mixture. Mix until a dough forms.
Knead the Dough
Knead the dough on a lightly floured surface for about 10 minutes until smooth and elastic.
Resting and Rolling the Dough
First Rise
Place dough in a lightly oiled bowl, cover, and let it rise for 1 hour or until doubled in size.
Divide the Dough
Punch down the dough and divide it into 6 equal parts.
Roll into Ovals
Roll each part into a thin oval shape about 10 inches long.
Ensure the surface is well-floured while rolling to prevent sticking. Pro Tip: Use a rolling pin for even thickness.
Cooking Process
Preheat & Arrange
Preheat oven to 475°F (245°C) and transfer rolled dough to a baking sheet.
Glaze & Top
Brush the lavash with egg wash, sprinkle with Za'atar mix, sesame seeds, and sea salt.
Bake until Crisp
Bake for 6-8 minutes until golden brown and crispy on the edges.
Plating & Serving
Armenian Lavash Bread with Za'atar
Armenian Lavash Bread with Za'atar
Serve Hot
Serve the hot lavash on a wooden board for a rustic look and accompany with olive oil or hummus for dipping.