If you love Indian naan and Greek pita, it's time to try another delicious flatbread: lavash wrap, a thin leavened bread from Armenia. We'll show you how to make it from scratch and stuff it with tasty Mediterranean fillings. You'll love it!
Traditionally, lavash consists of flour, yeast, sugar, water and salt, all mixed into a dough. After proving, the dough is rolled out into a thin flatbread, finally cooked on the hot walls of a clay tandoor oven (tonir). Lavash can have either a round or rectangular shape, and it's usually very big, a few times the size of a regular tortilla.
Unlike other flatbreads, lavash is more pliable and much thinner, just a few millimetres thick. It's usually served with dips or used to wrap kebab meat, herbs, and cheese. But it can even be left to dry out, cracked into bits, and added to stews. Using lavash for sandwiches is a brilliant idea as you can wrap it multiple times around the fillings into a cute roll-up.
In our recipe, we made a few changes to the basic lavash recipe. First, we replaced some of the white flour with wholemeal flour to add more fibres and reduce the calories. We also swapped white sugar with a dash of maple syrup. Then, we shaped the flatbread into smaller rounds but big enough to fit our biggest pan. Finally, we cooked the lavash in a hot skillet to mimic the environment of the tori oven.
Some recipes also include poppy and sesame seeds, so we decided to sprinkle them on the bread before cooking it. They add a lovely crunch and extra flavour but you can also omit them. When cooking the lavash, make sure you don't let it brown and crust too much, or it will crack when folded.
Of course, you could also skip the bread-making part and use store-bought lavash. After all, the best part of a wrap is the fillings! Here, we chose hummus, roasted aubergines, and sumac. But it's equally delicious with baba ganoush, falafels, or vegan mushroom shawarma filling. Yummy!