Vegan Flatbread Recipe (Thick Lavash) - Lavender & Macarons (2024)

FAQs

Vegan Flatbread Recipe (Thick Lavash) - Lavender & Macarons? ›

Lavash is a fully baked flatbread that is usually lower in sodium, less doughy and chewy, and generally contains less oil. Lavash's rectangular shape makes it easier to fit in lots of good stuff inside when you're making wraps.

Lavash is a fully baked flatbread that is usually lower in sodium, less doughy and chewy, and generally contains less oil. Lavash's rectangular shape makes it easier to fit in lots of good stuff inside when you're making wraps.

Lavash Bread. Our signature Flax, Oat Bran & Whole Wheat Lavash breads are one of the healthiest bread options around, with the same great taste you've grown to love from Joseph's!

According to The American Heritage Dictionary of the English Language lavash is "a thin unleavened flatbread of Armenian origin". In 2014, Lavash was described by the Intangible Cultural Heritage of Humanity as "an expression of Armenian culture".

Controlling moisture is key to avoiding soggy lavash in this recipe, so be sure to squeeze as much liquid from the greens as possible. Look for lavash with large sandwich wraps at the grocery store.

Not necessarily. While different doughs vary nutritionally, flatbread is generally just unleavened bread. In other words, bread dough that was not made to rise. Flatbreads may look smaller, but if it's the same dough, the nutritional contents are identical.

Lavash is a traditional thin bread that forms an integral part of Armenian cuisine.

Whole-wheat bread contains whole-grain flour, so it will give you the nutrients contained in the entire kernel, including a good amount of gut-healthy fiber, filling protein and energizing carbs. Look for "whole-wheat flour" as the first ingredient on the label, Gentile says.

Whole grain bread has been shown to be more helpful when trying to lose weight, but white bread in moderation can certainly be part of a weight loss diet and eating white bread does not necessarily mean that you will gain weight.

How do Armenians eat lavash? ›

(Armenians like to crumble this form of lavash into soups and stews, including khash, their version of “bone broth.”)

But even though the whole gastronomic publicity about Armenia is built on meat (barbecues, fish, etc.), Armenian cuisine is rich on delicious vegan and vegetarian dishes. Even the New Year's dishes in Armenia traditionally were only vegetarian, and meat became part of it only from the mid-19th century.

Now when you go to the bread section of Costco, you have to look for the lavash bread. This stuff is so good. A lot of people don't even know about lavash bread.

Lavash is a paper-thin, pillowy-soft flatbread that's a beloved staple of Middle Eastern cuisine. I've adapted the traditional Armenian method to make a lavash recipe that's easy to accomplish at home. Tender and fragrant, this versatile flatbread is perfect for wraps, dips, alongside soup, meat, fish and more.

Lavash can dry out over time as it loses moisture. One simple fix is to sprinkle water (either with a spray bottle or by wetting your fingers and shaking over the bread). We also recommend storing lavash in the freezer to help lock in the moisture.

Lavash is enjoyed throughout the South Caucasus region and much of western Asia and is a staple of Armenian, Iranian, and Turkish cuisine. Lavash is a simple bread, made from flour, water, and salt.

Traditional Armenian lavash is baked in a tandoor oven, giving it a unique taste and texture: bubbly, soft, and crunchy, and infused with wood smoke. The dough is rolled out flat and slapped against the hot interior wall of a clay oven.

Pita is a flatbread found in many Mediterranean, Balkan, and Middle Eastern cuisines. In Arab countries, pita bread is produced as a round flatbread, 18 cm (7 in) to 30 cm (12 in) in diameter. It is thin and puffs up as it bakes.

The term "Lavash" is said to be derived from a Turkish adoption of either the Arabic or Chinese word "lav," with the second element "ash," possibly referring to a meal or food. It's also probable that this term's origin is in Persian, Russian, or Caucasian.