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Ingredient List: 

1 1/2 cups whole wheat flour
1 cup lukewarm water
1 package active dry yeast
1 teaspoon salt
2 cups all-purpose flour

Preheat oven to 500° F.

Blend whole wheat flour, water, yeast and salt until moistened and well blended. With electric mixer, beat 3 minutes on medium speed. Work in all-purpose flour and develop dough by hand kneading or with dough hook until smooth and elastic.

Place dough in greased bowl and cover with plastic wrap or damp towel. Let rise one hour at 80° F. Divide dough into 30 pieces, shaping into smooth balls and covering with damp towel; let rise for 30 minutes.

Roll and flatten pieces on lightly floured board as thin as possible, almost translucent.

Bake on preheated, un-greased pan for 60 to 90 seconds. Remove bread with spatula and place more Lavash on pan to bake.

The bread should be lightly browned on top of the small bubbles. If bread puffs as pita does, circles must be rolled thinner. Let circles rest briefly and roll again. Lavash is best served the same day it’s made.

Calories/Serving:  51

Servings:  30 thin circles

Nutrition:  One circle provides approximately: 51 calories, 2 g protein, 11 g carbohydrates, 1 g fiber, 0 g fat, 0 mg cholesterol, 21 mcg folate, 0 g iron, 78 mg sodium.

Source:  Wheat Foods Council