One of our regular RV meals while traveling involved wrapping a tonne of veggies and protein into a tortilla. When it was warm outside, we would use raw veggies, grill up some prawns and mix up a quick guacamole. When it was cool, we would sauté the veggies, and add some roast chicken. It was always a quick, but very satisfying all-in-one meal. Somewhere along our travels, Jonty found a packet of lavash, a nice soft flat bread that made the wrap-rolling much easier; when we could find them, this became our wrap-bread of choice!
Now that we’re back at home and have our oven back, I thought I would dust off my bread-baking hands, and make a batch. While I’m no stranger to bread baking, I have never tried making flatbread before. It’s super simple and, as always, is much tastier than the store-bought variety!
The recipe list is short (flour, water, salt, yeast and olive oil) and most of the time is spent waiting for the dough to rise.
Start by sifting together the flour, salt and yeast. Add in the water and olive oil and mix with the paddle attachment of your mixer (or wooden spoon, if by hand) until combined. If you are using whole-wheat flour, let the mixture sit for 5 minutes to allow it to fully hydrate.
Switch to the hook attachment and knead for 5 – 6 minutes (or remove from the bowl and knead with your hands on a floured surface) until the dough becomes soft and pliable. Place the dough in a lightly oiled bowl, cover with a tea towel and let rise in a warm place until it’s doubled in size.
Pre-heat your oven to 500°F with an upside down baking tray inside (or feel free to use a pizza stone, if you have one). Divide the dough into 8 equal-sized pieces.
On a floured piece of parchment paper, roll out each piece of dough into a very thin rectangle. Make sure both sides of the dough are floured, as well as your rolling-pin, to prevent sticking. When you think the lavash is rolled thin enough, it’s not – roll it out even more!
Carefully place the lavash (with the parchment paper) onto the baking tray and bake for 2 to 2.5 minutes, or until the bread starts to bubble and turn brown.
Leave to cool on a rack, and start with the next lavash. If the bread is for eating later, you can stack the lavash on top of each other as they cool. Once completely cool, place the bread into a plastic bag to keep them soft. They should keep up to 5 days in a bag, without refrigeration.
Use as a wrap, filled with your favourite ingredients, or nibble on a piece slathered with peanut butter and honey while you wait for your husband to get come home from work (… if you happen to find yourself in that situation…).
- Serves: 8 lavash
- Serving size: 1 flatbread
- Calories: 240
- Fat: 6.3 g
- Saturated fat: 0.9 g
- Carbohydrates: 41.8 g
- Sugar: 0.2 g
- Sodium: 294 mg
- Fiber: 5.2 g
- Protein: 7.5 g
- Cholesterol: 0 mg
- 340 g / 12 oz / 2½ cup Whole-wheat flour
- 113 g / 4 oz / ¾ cup All-purpose flour
- 2 tsp instant yeast
- 1 tsp kosher salt
- 1½ cup warm water
- 3 tbsp olive oil
- Sift the flour, salt and yeast together. Add the water and olive oil and use a stand mixer with a paddle attachment. Let rest for 5 minutes to allow the whole wheat-flour to fully hydrate. Switch the mixer to use the dough hook and knead for 5 - 6 minutes, until the dough is soft and pliable.
- Transfer the dough into a lightly-oiled bowl, cover with a tea towel and let rise in a warm place until doubled in size (1.5 to 2 hours).
- Pre-heat the oven to 500F (or as hot as your oven will go), placing a pizza stone or upside-down rimmed baking tray, onto the centre rack to warm through as well.
- Section the dough into 8 equal portions. On a well-floured piece of parchment paper, roll one portion of dough into a very thin rectangle. Carefully place the dough and parchment paper onto the baking sheet. Bake for 2 to 2.5 minutes, or until the lavash has bubbled and browned slightly. Remove from the oven and leave to cool on a rack.