If you love Indian naan and Greek pita, it’s time to try another delicious flatbread: Lavash Wrap, a thin sourdough bread from Armenia. We’ll show you how to make it from scratch and fill it with delicious Mediterranean fillings. You will love it!
Traditionally, lavash is made from flour, yeast, sugar, water, and salt, all mixed together to form a dough. After rising, the dough is rolled out into a thin flatbread and finally baked on the hot walls of a tandoor clay oven (Tonir). Lavash can be either round or rectangular and is usually very large, a few times the size of a regular tortilla.
Unlike other flatbreads, lavash is more pliable and much thinner, only a few millimeters thick. It is usually served with dips or used to wrap kebab meat, herbs and cheese. But it can even be left to dry, broken into pieces and added to stews. Using lavash for sandwiches is a brilliant idea as you can wrap it around the fillings multiple times in a cute roll.
In our recipe, we’ve made a few changes to the Lavash base recipe. First, we substituted whole wheat flour for some of the white flour to add more fiber and reduce calories. We also replaced the white sugar with a dash of maple syrup. Then we shaped the flatbread into smaller rounds but big enough to fit in our largest pan. Finally, we cooked the lavash in a hot pan to mimic the tori oven environment.
Some recipes also include poppy and sesame seeds, so we decided to sprinkle them on the bread before baking. They add a nice crunch and extra flavor, but you can also leave them out. As you cook the lavash, be careful not to over-brown and crust it or it will tear when you fold it.
Of course, you could also skip the bread-making part and use store-bought lavash. After all, the best thing about a wrap is the fillings! Here we opted for hummus, roasted eggplant and sumac. But it’s just as delicious with baba ganoush, falafel, or vegan mushroom shawarma filling. Yummy!