Lavash Flatbreads

Lavash Flatbreads

Bread can often be very heavy; it sits in one’s stomach for quite a while and the body finds it rather hard to digest. As such, I have been trying to lower my bread consumption, which is fine, except that one can find oneself left a little hungry without at least a little meal time carbohydrate. This thought process is really what led me to make these flatbreads, something I finally got round to doing today after getting rained off the tennis court. They really have been a long time coming as you can probably tell from the date at the top of the recipe – I’m afraid to admit that I was eating a branded version instead, I apologise.

I really love these breads simply because they are a platform of deliciousness ready to be slathered with all manner of exquisite and exotic spreads. Hummus, for instance, is incredibly well suited to lavash flatbread, so long as one doesn’t make it too liquid. Actually, I think I shall dedicate a post in the near future exclusively to a number of dips which make obscenely good use of these breads. Please keep an eye out for that – I guarantee it will be an absolute classic, for better or for worse…

Beyond this there isn’t much one can say about such a thoroughly unassuming accompaniment to all manner of meals. However, I do recommend adding a little something to the top of these – I shall be adding poppy seeds as we have a large pouch of them lying around the kitchen, but one could quite feasibly add any seed at hand, or perhaps a little cumin. Please enjoy this rather simple, yet delightful recipe!

Lavash Flatbreads {recipe}

Makes 20-30

Ingredients:

• 200g strong white bread flour

• ½ tsp salt

• ½ tsp dried fast-action yeast

• 1 tbsp olive oil

• Roughly 100-150ml warm water, just enough to form a soft bread dough

• Extra olive oil for glazing

• Poppy seeds for decoration/taste

Method:

1. Mix together the flour, salt, yeast, olive oil and water. Knead the dough for 10 minutes until the dough is uniform and smooth. Leave it to rise for 90 minutes.

2. Pre-heat the oven to 180C. Roll ought the risen dough until extremely thin, 1 millimeter or so. Cut into rectangles, glaze with olive oil and sprinkle with poppy seeds. Bake for around 10 minutes or until browned.

Cost: As you can probably guess these flatbreads are incredibly cheap and cost a mere 20p for the lot. Not bad considering the supermarket equivalent costs over £1 for not even half the amount this recipe will make. They really are particularly scrummy.

52 thoughts on “Lavash Flatbreads

  1. thebigfatnoodle

    You’d pay a fortune for flat breads like this at the deli. They look amazing. I’m not much of a baker but I’m tempted to give these a go as I’m planning to make my own hummus for the first time this weekend. Thanks for this recipe!

    1. frugalfeeding

      That’s funny, I just commented on your blog too. I know, these things are seriously over-priced. They go really well with hummus – check out my hummus recipe, it’s nice. No problem, thanks for looking at it.

  2. Joanna

    They look beautiful – what stunning photographs. I’ve never tried making these – so they’re going on the to do list. You’re so right,not only does one’s own bread taste better it’s much more economical too. All the best Joanna :D

  3. ceciliag

    ah this is really good, I have heard that you cn cook a flatbread on the grill, Our John makes his own charcoal, and the smoke smells wonderful, i will make these today and grill them and see what happens.. excellent timing! c

  4. plummymummy

    These look so super-easy. Do they come out soft or should they be crispy like a cracker? We are trying to cut down on the bread too and have been consuming vast quantities of wraps…but I don’t like all the stuff the supermarket versions have added.

      1. plummymummy

        Got it. Blimey…you are putting my little blog to shame…you have a lot of vegie recipes that I must try. BTW I have that Indian Housewife book too…very good for inspiration.

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  7. citygirlhitsthecountry

    I love the look of this recipe.
    I have heard that sourdough is easier to digest than yeast breads, especially supermarket/commercial baked using the Chorleywood process, I find that I need a lot less of it and it doesn’t seem to leave that heavy feeling. I am so chuffed to have a starter now and it is a lot cheaper than supermarket versions at about £1.50 or specialist bakers at £3 or so!

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