Bread
Lavash
لواش
The pattern above is ornament, not a photograph of the dish.
- Hands-on time
- 20 min (Estimated)
- Plan ahead
- 30 min
- Makes
- 8 pieces (Estimated)
- Kind
- Bread
- Where it is eaten
- Popular national dishes of Iran
- Serving
- 60 g
Cooking time is not documented in the source, so it is not shown.
Ingredients
Quantities below make about 8 pieces (Estimated)
- wheat flour gluten 500 g
- flour barley gluten 180 g
- water 500 mL
- salt 8 g
- depending on the type 400 g
Quantities and nutrition on this page are estimates unless the source gives measured values.
Plan ahead. Short dough rest before shaping
Method
Mix flour, water, and salt into a soft dough and knead until smooth.
Rest briefly, then divide into small portions.
Roll each portion extremely thin.
Bake quickly on a hot saj/griddle or against a tandoor wall until lightly blistered.
Stack and cover with a cloth to keep the bread flexible.
Cook's notes
Roll each portion as thinly and evenly as possible. Cooking should be very fast; prolonged heat makes lavash dry and brittle.
Background
Lavash is a very thin, widely used bread in Iran and the wider region. Its ability to be dried and later softened has made it practical for storage and for rural and pastoral ways of life.
Nutrition
| Energy | 170 kcal |
|---|---|
| Protein | 6 g |
| Fat | 2 g |
| Carbohydrate | 32 g |
Where this comes from
Official documentation strongly supports the dish or geographic attribution, but all recipe fields are not traceable to one dish-specific official recipe page.
Record: IR0285 · Evidence: B (Officially supported)
Open the source page https://visitiran.ir/fa/type/persian-foods