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Basic Lavash

Lavash is a flat leavened bread made from yeast, water, sugar, flour, and salt, baked into thin rectangles.

From the Recipes Wiki (Fandom) · 5 ingredients
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Why it works: Sugar and flour are a kitchen classic. They rank in the top 10% of all ingredient pairs, and 89,462 recipes mention both. Both carry phenylacetaldehyde, which smells hawthorne, honey. The science ↓

Basic Lavash

Oven450°F
Time6 to 8 minutes per bread

Ingredients

Directions

Make the dough

  1. Lightly oil a bowl for the dough. Mix the yeast, water and sugar in a large mixing bowl.

  2. Add the flour and salt and mix until it forms a well-blended but somewhat soft dough.

  3. Knead the dough by hand or machine. If by hand, turn it out on a floured board and work it until it is smooth and elastic, approximately 10 minutes.

  4. If using a dough hook on an electric mixer, knead the dough at the slowest speed for about 5 minutes.

  5. Pat the dough into a ball and put it in the oiled bowl.

  6. Cover the dough with a kitchen towel and set it in a warm, draft-free place to rise until the dough has doubled in bulk, about 30 to 40 minutes.

Shape and rest

  1. When the dough has doubled, turn it out on a floured board, punch it down, and knead it again until there is no air left in it.

  2. Divide the dough into 8 round mounds, place them on the board, cover again with a towel, and let rise until almost doubled, about 30 minutes.

  3. While the dough is rising, preheat the oven to 450°F.

  4. Position a rack as close as possible to the oven bottom.

  5. Flour a 12×15-in baking sheet.

Bake and serve

  1. When the 8 mounds of dough have risen, roll them out, one piece at a time, into rectangles about 12×15 inches and as thin as for a pizza.

  2. Puncture the entire surface at 1/2-inch intervals with the tines of a roasting fork.

  3. Bake the breads, one at a time, for 6 to 8 minutes, or until the tops are lightly browned.

  4. During the baking, if any large bubbles start to puff up, puncture them immediately with a fork.

  5. Remove each finished bread to a wire rack to cool and continue baking the remaining breads until all 8 are finished.

Recipe from the Recipes Wiki (Fandom).

This recipe comes from the Recipes Wiki on Fandom and is licensed CC BY-SA 4.0. Our formatting and summaries are shared under the same licence.

Steps grouped into stages for easier reading; the method is the source's own.

Explore the science

The flavor team

The pairs that carry this dish. Each one is judged two ways: how much aroma chemistry they share, and how many recipes mention both.

  1. Sugar + flourtop 10% of all pairs
    Aroma overlaplow
    Mentioned together89,462 recipes

    Shared aroma: phenylacetaldehyde (hawthorne, honey).

Sugar and flour share little aroma chemistry, yet 89,462 recipes mention both: they likely work on texture and structure more than aroma.

Ranks compare each pair with 20,000 random ingredient pairs on CompKitchen. How we score pairs

What each ingredient does

Yeast
Ferments the dough, producing gas that makes it rise and become airy.
All-purpose flour
Forms the gluten network that gives the dough its structure and elasticity.
Warm water
Hydrates the flour and activates the yeast so the dough can develop.
Sugar
Feeds the yeast and helps the bread brown lightly in the oven.
Salt
Controls yeast activity and strengthens the dough's flavor and texture.

The step that matters

Puncturing the dough before baking. Pricking the surface at regular intervals lets steam escape, so the thin bread bakes flat and crisp rather than puffing into large bubbles. Popping any bubbles that do form keeps the surface even.

“What each ingredient does” and “The step that matters” were written by Claude from this recipe’s own method and reviewed in samples by CompKitchen.

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