Best 2 Persian Style Lavash Recipes

Prepare to embark on a tantalizing culinary journey with our comprehensive guide to Persian-style Lavash bread. Discover the art of crafting this traditional flatbread, a staple in Persian cuisine, with our collection of easy-to-follow recipes. From the basic Lavash recipe to variations like the Herb Lavash and the Lavash-e-Torsh, we've got you covered. Dive into the cultural significance of Lavash, uncover serving suggestions, and explore creative ways to incorporate this versatile bread into your culinary repertoire. Whether you're a seasoned baker or just starting, our recipes will guide you towards creating perfect Lavash that will transport your taste buds to the vibrant streets of Persia. Unleash your inner baker and let the aroma of freshly baked Lavash fill your kitchen!

Let's cook with our recipes!

LAVASH

Lavash image

Make and share this Lavash recipe from Food.com.

Provided by Dancer

Categories Breads

Time 50m

Yield 16 large rectangles.

Number Of Ingredients 8

Ingredients

1 package active dry yeast
2 cups water
1 teaspoon sugar
2 1/2 tablespoons olive oil
3 1/4 cups unbleached flour
1 3/4 teaspoons salt
4 tablespoons toasted sesame seeds
3 tablespoons poppy seeds

Steps:

In small bowl, stir together yeast, water and sugar.
Let sit about 10 minutes to proof.
Add oil.
Combine flour and salt in food processor.
With motor running, add yeast mixture through feed tube and process for 20 seconds.
Stop to scrape down bowl with rubber spatula, then continue processing to form stiff ball.
Turn dough out onto work surface and knead for a few minutes until dough is smooth.
Place dough in oiled bowl, turn to coat, cover tightly with plastic wrap and let rise in draft-free place until doubled in volume, 1 to 1 1/2 hours.
Preheat oven to 350 degrees.
Combine sesame and poppy seeds in small bowl.
Turn dough out onto work surface, flatten into rectangle and divide into 16 roughly equal pieces.
Cover pieces you are not working with plastic wrap.
On unfloured surface, roll each piece as thin as possible.
Lift it up.
Flip it over.
And roll again until paper thin.
You should have rectangle about 8 by 3 inches.
Peel dough off work top and place on ungreased baking sheet.
Prick holes in dough with fork.
Brush lightly with water and sprinkle with about 1 tablespoon seeds.
Repeat with remaining pieces of dough and fit as many pieces as possible on baking sheet without touching.
Bake until golden brown, about 20 minutes, and cool completely on wire racks.
Repeat until all dough is baked.

PERSIAN-STYLE LAVASH

Persian-Style Lavash image

This recipe is originally from the ladies at My Persian Feast, http://www.mypersianfeast.com/2013/03/lavash.html, with some of my changes. It's a great basic recipe that can be improved to suit individual tastes.

Provided by masalamiss

Categories Breads

Time 2h10m

Yield 6-8 medium lavash, 3-4 serving(s)

Number Of Ingredients 6

Ingredients

2 cups plain flour (use extra flour for kneading and rolling)
1 teaspoon dried yeast or 1 (7 g) envelope dried yeast
1 teaspoon salt
1/2 teaspoon sugar
1 -1 1/2 cup warm water (30C, use only as much as needed to get a sticky dough)
1 tablespoon extra virgin olive oil

Steps:

Dissolve dried yeast with the sugar in 1/2 cup of the warm water.
Place flour and salt in a bowl and mix well.
When the yeast is foamy, make a well in the flour and stir in the yeast.
Mix with a large spoon.
Gradually, add as much water as needed until the dough comes together and is a little sticky.
Cover and set aside.
Set in a warm place if you are making this in winter.
Once the dough doubles (1hr is a good rule of the thumb), remove the cover and punch it a few times.
Take it out on a clean, flour covered surface and and knead lightly for 2 minutes.
Spread part of the olive oil on the bowl and use the rest to lighly coat the dough.
Place the dough back into the bowl for 10 minutes, then punch down again.
Take a small ball (size of an egg) of dough and place it on flour covered surface.
Heat a flat skillet on the stove or alternatively heat a large fry pan.
Sprinkle a little flour over the dough and roll with a rolling pin until it is about 2mm thick.
Make sure not to over-roll or over-knead, as this will make the bread chewier.
Place the rolled dough on a hot skillet or fry pan.
Once fully puffed, turn it over.
Place cooked lavash on cake racks to cool.
Better if eaten immediately, also makes a nice thin pizza crust.

Tips:

Choose the right flour: Bread flour or all-purpose flour can be used, but bread flour will produce a chewier lavash.
Activate the yeast: Before adding the yeast to the dough, activate it in warm water with a little sugar. This will help the yeast to grow and produce carbon dioxide, which will create air pockets in the dough and make it light and fluffy.
Knead the dough properly: Kneading the dough for at least 5 minutes will help to develop the gluten in the flour, which will make the lavash strong and elastic.
Let the dough rise: After kneading, let the dough rise in a warm place for at least 1 hour, or until it has doubled in size. This will give the yeast time to ferment the dough and produce carbon dioxide.
Roll the dough thinly: Lavash is traditionally rolled very thinly, so that it can be cooked quickly and evenly. Use a rolling pin or a pasta machine to roll the dough out to a thickness of about 1/8 inch.
Cook the lavash quickly: Lavash is cooked very quickly, so keep an eye on it while it is cooking. Cook it over medium-high heat for about 1 minute per side, or until it is golden brown and bubbly.

Conclusion:

Persian-style lavash is a delicious and versatile flatbread that can be used for a variety of dishes. It is easy to make at home with a few simple ingredients. With a little practice, you can make perfect lavash every time.