Today is World Bread Day and I have a quick ,and easy recipe for you to make traditional Persian Lavash bread. Persian cuisine is simply impossible to imagine without Nan-e Lavash, it is also popular in Armenia, Azerbaijan, Georgia, Kurdistan, and Turkey. In Turkey, it is commonly used as a dough roll for Dürüm kebabs. Great bread doesn’t require a lot of ingredients! Nan-e Lavash is traditionally a very thin flat unleavened bread, similar to a tortilla or wrap, and is prepared with only 3 ingredients: Flour, salt, and water.

Nan means bread in Farsi and is mentioned first of all types of bread. Traditionally, no yeast or other raising ingredients are allowed in the dough. This keeps the dough thin and when baked in a pan, it starts bubbling. When the bread is baked with yeast, we call it Nan-e Taftoon. Do you feel like baking your bread now? Well then get into the kitchen and in about 30 minutes you will not only have delicious Lavash bread, but you will also have the whole kitchen smelling of freshly baked bread.

QUICK PAN LAVASH BREAD

Lavash bread is a flat bread, which is the original version of all breads ,and to this day it is still the most common version worldwide. In Persia in the Noonvai (bakery) a Lavash bread may have a length of 60 – 80 cm and is rather oval. I do bake smaller round patties in the pan at home. Traditionally, lavash bread isn’t baked in a pan, but in a tanoor, a clay oven, or on unglazed hot tiles. In Iran, people like to eat with their hands and use the lavash bread instead of cutlery. I stuffed it with Ras-el Hanout chicken, mint yogurt and pomegranate molasses, find the recipe here. Kelaneh – stuffed Lavash bread is another delicious recipe you can find here.

LAVASH BREAD AS WRAP OR FOR DIPPING

Oven fresh warm lavash bread is soft, easy to shape ,and a great choice to use as a wrap, which we call loghmeh in Iran. Nothing is more delicious than an oven fresh lavash stuffed with sheep cheese, herbs which we call Sabzi Khordan. It is also super tasty when filled with Pan Kabab, Sossis Bandari – Persian style curry sausage, Shami-e Lapeh – Persian meatballs with yellow split peas, chicken wrap or with Adasi – Persian lentil spread. For keeping the bread soft, you should place it in a plastic bag. If you let the bread cooldown, it dries out quickly, turns out crispy and lasts for months. It tastes great with dips like Sabzi Khordan Dip – herb feta dip with walnuts or Kashk-e Bademjan – eggplant dip. I also use it in Fattoush, a delicious Arabic bread salad.

WORLD BREAD DAY

On October 16 of each year, World Bread Day takes place. Zora invites to bake breads from all over the world on this day since 2006. The Blogevent is held in several languages, e.g. German, English, Spanish and Polish. I’m happy to join in the celebration and bring along my recipe for the almost oldest bread in the world. I often buy bread from my favorite bakery, but at the weekends I like to bake my own bread. I already have some bread recipes on my blog, for example, Nan-e Taftoon- Nan bread from the pan, Nan-e Barbari – flatbread, Sheermal – gluten-free milk bread Nan-e Shirin – sweet yeast bread with saffron, Komaj – saffron yeast bun with date-walnut filling, Turmeric Burger Buns, Overnight Spelt Buns with Yogurt, Rustic Baguette Magiques and No Knead saffron bread out of the pot.

INGREDIENTS FOR LAVASH BREAD

300 g wheat flour type 550*

1 tsp salt

200 ml lukewarm water

PREPARATION

Mix flour with salt, adding lukewarm water a bit at a time. Knead the dough well either with your hands or with the dough hook of the mixer. The dough is sticky, so knead strongly for about 10 minutes until the dough is soft and smooth, the longer you knead the cleaner your hands will get. Avoid adding more flour than what is intended in the recipe. Once dough is smooth, shape into a ball. Place dough on a plate or in a bowl, cover with a Linen cloth* and let rest for 15 minutes.

After 15 minutes, divide the dough into 8 pieces of approx. 58 – 60 g, shape into balls and cover to prevent the dough from drying out. Flour your work surface, take a ball and coat it well with flour on both sides. Using an oklava* or a rolling pin*, roll out very thinly, turning the dough over and over and keep rolling it out. Every now and then try to form a nice round circle with your hands. Once the dough is as thin as possible, bake in a coated pan* over medium heat for about 30-40 seconds on each side. Keep flipping the lavash bread until it starts to bubble from both sides. Place lavash bread on a plate and cover tightly with a kitchen towel to prevent it from drying out. If you want to use it as a wrap, immediately fill it with any ingredients and twist it in. Continue until all the dough is baked out.

Susan

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Have you cooked this or maybe another delicious recipe of mine? Feel free to leave me a comment below. If you tag your picture on Instagram with @labsalliebe  and use the hashtag #labsalliebe, I won’t miss a post and will be happy to leave you a comment as well. Can’t wait to see your creations.

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