Persian Lavash Bread Recipe in Home Easy + History
How to prepare thin and light traditional Iranian bread
Making homemade lavash bread can be an exciting idea. Nan lavash is considered one of the thin and crispy breads whose origin goes back to Armenia more than other places.
However, due to the great interest of us Iranians in this bread, we should include it in the number of authentic Iranian breads.
Although you can easily buy this bread from bakeries, baking it at home also has an attractive atmosphere.
At home, one of the most enjoyable things you can do is easily prepare fresh bread on gas for dinner or a Persian breakfast. You can prepare delicious bread for yourself and your family with patience and care.
We tried to collect the best-tested recipe for you so that you can easily prepare warm bread with yeast very quickly.
Nan lavash is served with Khagineh Persian, abgoosht, kuku sibzamini, kuku bademjan and eshkeneh.
Today, we will teach you how to make quick homemade lavash bread with yeast in a frying pan at the Meals Cook site. Please join us.
How to make lavash bread?
For: 5 people
Preparation time: 2 hours
Cooking time: 10 minutes
Ingredients:
We will need the following ingredients to prepare homemade nan lavash with yeast dough. This amount will be enough to make 25 loaves of bread.
| Bakery flour | 1.8 pound |
| Sugar | A teaspoon |
| Baking powder | one teaspoon |
| Instant yeast powder | A teaspoon |
| Salt | A teaspoon |
| Lukewarm milk | 2 cups |
| Liquid oil | one pint |
Instruction:
1. In the first step, combine yeast with sugar and half a cup of lukewarm water in a suitable container.
2. For the yeast dough to work, it must be completely covered in the dish. In addition, it is necessary to put the container in a relatively warm place and wait for between 10 and 15 minutes. During this time, the yeast will start to bubble.
This preparation of the dough is very important in the preparation of any bread, and for example, if you use the method of preparing taftoon bread, you must follow the same process.
3. Choose the right container. Add milk, liquid oil, remaining lukewarm water, baking powder, and half of the flour. Then, add the prepared yeast dough and knead the ingredients well until they have a uniform shape.
4. Add the flour little by little to the previous ingredients. At this stage, the dough should be collected and slightly sticky.
Please pay attention to the fact that depending on the flour type, it may absorb more or less water at this stage.
Therefore, it is necessary not to add flour all at once because there is a possibility that the dough will dry out.
If you see that the dough is too dry, you can add water as needed. Likewise, adding a little flour will be okay if the dough is too wet.
5. After preparing the dough for homemade Persian bread, transfer it to a container with a volume of at least twice the volume of the dough.
After transferring, cover the lid with cellophane and place a towel on it. Leave the dough in a warm place to work.
6. After about an hour to 75 minutes, open the dough. Plunge your finger into the dough to make a hole. If its place is filled slowly, your dough is ready.
7. Knead the dough flat to remove excess air. Then, divide it into 100-gram chins. Sprinkle some flour on the chins and place them apart on a flat surface.
8. After bargaining, throw a clean towel over them and let them rest for 20 minutes. Then start the next step from the first chin you got.
9. Put a large flat pan for baking bread on the heat until it heats well. Then, open the dough with a rolling pin.
Prick it with a fork. Put the rolled dough in the pan or teak until it bubbles. Then, return it to the pan to cook the other side.
10. If you want to prepare dry homemade bread, moderate the heat so that the bread becomes dry and crispy.
This is if the temperature you choose for baking must be high for the bread to soften. In addition, after the bread is cooked, avoid exposing it to the open air and wrap the bread in a thin cloth.
How to make lavash bread in the oven
If you follow this bread recipe in the oven, your work will be easier. All you have to do is set the oven to 120°C. Then place each spread chin on the oven tray you have greased a little and let your homemade Persian bread be ready.
History
Did you know this bread is an old bread with its roots in Sumerian culture? Bread originated in the Middle East and probably became known as Armenian bread when Armenia was part of Iran.
Lavash is a word that has its roots in the Armenian language and literature. In English-language sources, Nan lavash is also called thin Armenian bread. This bread dates back to about 8 centuries ago.
It is okay to know that Armenians have asked UNESCO to register this bread as a national heritage. Of course, Iran has not been idle and requested this bread be registered as a common heritage of Iran and Armenia in UNESCO.
Of course, this Persian bread has a long history in countries such as Turkey, Georgia, Azerbaijan, Kurdish-speaking regions, and Georgia.
A type of oven bread that only needs to rise and puff up a little because we are going to cook thin bread. Armenians traditionally cook this bread in a clay oven called Tonir (furnace).
Lavash is one of the most widespread types of bread in Armenia, Azerbaijan, Iran and Turkey.[13] The traditional recipe can be adapted to the modern kitchen by using a griddle or wok instead of the tonir.[14]
Sourced: https://en.wikipedia.org/wiki/Lavash
Notes :
| It takes about an hour and a half to prepare the ingredients until the cooking stage. |
| In preparing this bread, the time required to cook the bread is equivalent to 5 minutes. |
| Instead of using a gas stove, you can also use a grill and charcoal. This way, your Persian bread will have a smoky and forest flavor, which will be extremely attractive and delicious. |
| Knead and roll the dough carefully. |
| It is better to start mixing the dough ingredients with a wooden spoon. There may not be a compelling reason to use a wooden spoon at this stage, but experience has shown that using a wooden spoon will make the dough more consistent. |
| Using milk in this bread makes it tastier and has a soft texture. Also, the bread becomes softer after baking. |
| To do this, put the opened chins in the oven tray, and after puffing and turning golden, take them out of the oven. |
| Preparing this bread in the oven is also very simple, and you can prepare this bread in the oven. It is enough to turn on the oven and let it heat up well. |
| After baking, put the bread in a clean textile so it doesn’t dry out. |
| I have explained how Sangak bread recipe and Barbari bread in other articles, which are among the best Iranian breads |
| You can decorate this bread with dried vegetables, sesame, or other seeds. Sprinkle some of these additives when you place the strained dough on the pan or oven tray. |
| Remember that homemade bread can only be stored briefly due to the lack of preservatives. Of course, you can store this bread for two days in the refrigerator and up to a week in the freezer. |
Did you like this recipe?
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