Description
This lavash bread recipe creates thin, crispy, fire-bubbled sheets with a delightful chew, speckled with aromatic nigella seeds, perfect as an easy and impressive side dish or wrap for weeknight meals.
Ingredients
Scale
- 3 cups (360g) all-purpose flour
- 1 cup (240ml) warm water, 105-115°F (40-46°C)
- 1 teaspoon (3g) active dry yeast
- 1 teaspoon (4g) granulated sugar
- 1 teaspoon (6g) fine sea salt
- 2 tablespoons (30ml) olive oil
- 1 tablespoon (10g) nigella seeds
Instructions
- Activate Yeast: In a large bowl, combine the warm water, sugar, and yeast. Stir gently, then let it sit undisturbed for 5 minutes until a frothy layer forms on top, indicating active yeast.
- Mix and Knead Dough: Add the flour, salt, and olive oil to the foamy yeast mixture. Mix with a spoon until a shaggy dough comes together. Turn it out onto a lightly floured surface and knead for 7-10 minutes (the dough should become smooth and elastic to the touch, no longer sticky).
- First Rise: Lightly oil a clean bowl. Place the kneaded dough inside, turn once to coat, then cover the bowl with plastic wrap or a damp towel. Let it rise in a warm spot for 60-90 minutes, until it has visibly doubled in size.
- Preheat Oven & Surface: While the dough rises, place a baking stone or an inverted heavy baking sheet into your oven. Preheat the oven to 450°F (230°C) for at least 15 minutes to ensure the surface is piping hot, which is key for bubbles.
- Divide & Roll Dough: Gently punch down the risen dough to release air. Divide it into 8-10 equal pieces. On a lightly floured surface, roll each piece very thinly, aiming for a round about 8-10 inches in diameter. Sprinkle one side generously with nigella seeds, then gently roll over them again to press them firmly into the dough. If your rolled lavash feels tough and springs back too much, let it rest for 5 minutes before trying again (this relaxes the gluten).
- Bake Lavash Sheets: Carefully transfer a rolled dough sheet to the preheated baking stone or sheet. Bake for 3-5 minutes, watching closely. It will puff up, develop large (fire-bubbles), and turn lightly golden brown in spots. Flip it once if you desire more even browning on both sides.
- Cool & Serve Warm: Using tongs, carefully remove the baked lavash from the oven and transfer it to a wire rack to cool slightly. As it cools, it will become slightly crisp yet remain pliable, ready for dipping or wrapping. Enjoy your freshly baked lavash bread warm, either crisp or pliable.
Notes
Substitute up to half of the all-purpose flour with whole wheat for a healthier version, or use a GF all-purpose blend (adjusting water as needed). Budget-friendly swaps include regular vegetable oil for olive oil, sesame seeds for nigella seeds, or honey/maple syrup for granulated sugar. If rolled dough springs back, let it rest for 5 minutes to relax the gluten.
- Prep Time: 40 minutes
- Cook Time: 50 minutes
- Category: Bread
- Method: Baking
- Cuisine: Middle Eastern
Nutrition
- Serving Size: 1 sheet (60 g)
- Calories: 160 calories
- Sugar: 1 g
- Sodium: 240 mg
- Fat: 3 g
- Saturated Fat: 1 g
- Unsaturated Fat: 2 g
- Trans Fat: 0 g
- Carbohydrates: 29 g
- Fiber: 1 g
- Protein: 4 g
- Cholesterol: 0 mg
Keywords: lavash bread, crispy, fire-bubbled, nigella seeds, easy, homemade, flatbread, vegan, side dish