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Nan-e Lavash (Thin Persian Flatbread)

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20 min (plus 1 hr proofing)
Prep
15 min
Cook
8
Servings

Ingredients

  • 400 g (3.25 cups) all-purpose flour
  • 1 tsp instant yeast
  • 1 tsp salt
  • 250 ml (1 cup) warm water
  • 1 tbsp oil

Method

  1. Combine the flour, yeast and salt in a bowl, then gradually add warm water and oil, mixing to form a soft dough.
  2. Knead for 8-10 minutes until smooth, then cover and let rest for 45-60 minutes until slightly puffed.
  3. Divide the dough into 8 equal portions and roll each out very thinly, almost translucent, on a lightly floured surface.
  4. Heat a dry skillet or griddle over medium-high heat.
  5. Cook each rolled piece for 30-45 seconds per side, until small bubbles form and light brown spots appear.
  6. Stack the cooked breads under a clean towel to keep soft while cooking the remaining pieces.

Introduction: Nan-e lavash is a soft, thin, unleavened or lightly leavened flatbread that is among the oldest breads in the region, traditionally baked quickly against the hot walls of a clay tandoor oven.

Cultural Background: Nan-e lavash is a soft, thin, unleavened or lightly leavened flatbread that is among the oldest breads in the region, traditionally baked quickly against the hot walls of a clay tandoor oven. It is used across Iran as an everyday wrap, table bread and base for sandwiches.

Tips: Roll the dough as thin as possible for an authentic lavash texture; thickness should be close to that of a tortilla. Keep the skillet hot but not smoking to avoid burning before the bread cooks through.

Variations: A version brushed lightly with oil and sprinkled with za'atar or sesame seeds before cooking adds extra flavour. Lavash can also be baked briefly under a very hot grill/broiler as an alternative to skillet cooking. Naturally vegan.

Storage: Store wrapped at room temperature for 2 days, or refrigerate for up to 5 days; freezes well for up to 2 months.

Reheating: Warm briefly in a dry skillet or wrapped in foil in a low oven for a few minutes to restore softness.

FAQs:

Q: Can lavash be made without yeast?

A: Yes, a simple flour, water and salt dough also produces a traditional unleavened lavash.

Q: What is lavash traditionally used for?

A: It is used as a table bread, wrap for kebabs, and base for sandwiches throughout Iran.

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