Professional Baker Teaches You How To Make LAVASH BREAD!

Crispy Seed Lavash is on the menu in Chef Anna Olson's amazing kitchen, and she is going to teach you how to make this delicious recipe from scratch! Follow along with the recipes below!
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Recipe
Yield: 16 pieces
Prep Time: 40 minutes
Resting Time: 30 minutes + overnight
Cook Time: 15 minutes
1 cup (250 mL) warm water (110 F/43 C)
2/3 cup (160 mL) warm milk (110 F/43 C)
1 tsp (3 g) instant yeast
1 Tbsp (50 g) honey
2 cups (300 g) bread flour
½ cup (65 g) cake & pastry flour
½ cup (75 g) whole wheat flour
1/3 cup (50 g) semolina
1 Tbsp (15 g) salt
For toppings:
Roasted, unsalted pumpkin seeds
Roasted, unsalted sunflower seeds
Poppy seeds
Sesame seeds
Salt & pepper
Directions
1. Place the water, milk, yeast and honey in the bowl of a stand mixer fitted with the hook attachment and stir together. Add the bread flour, cake & pastry flour, whole wheat flour, semolina and salt and mix this on low speed until the flour is incorporated, then increase the speed by one level and knead for about 5 minutes, until the dough becomes elastic. The dough will be very soft and definitely stick to the bottom of the bowl as it mixes. Alternatively, the dough can be mixed in a bowl by hand and then turned out onto a work surface, kneading for about 7 minutes. Cover and let the dough rise at room temperature for 30 minutes and then chill overnight.
2. Preheat the oven to 375 F (190 C). Line 4 baking trays with parchment paper (or prepare the lavash in batches).
3. Divide the dough into 16 pieces (50 g each) and roll into a ball. Using a pasta roller to roll out the dough, first, shape the dough into an oval with your hands, so that it will fit through the rollers on the lowest setting. Flour the dough generously (you will need lots of flour to coat the lavash as you roll it) to prevent sticking and roll it through settings 1 through 4, flouring at each rolling, and rolling until the dough is about 1/16-inch (1.5 mm) thick and is a long oblong piece. Place the pieces on the baking trays, trimming them if needed so they fit. They can be placed very close together on the tray, but not overlap.
4. Brush the lavash with a little water and sprinkle with pumpkin seeds, sunflower seeds, poppy seeds, sesame seeds, salt & pepper. Bake for about 15 minutes until the lavash is a rich golden brown. Remove the lavash immediately from the baking trays to cool, and let cool completely before serving.
The lavash will keep, well-wrapped at room temperature, for a week.
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#OhYum #Lavash

[@Milen983]

Thank you for the video and awareness about lavash bread. Actually, Armenian real lavash is not a cracker when freshly baked. It is the most delicious flat bread I have ever eaten. It is semisoft, dry crunchy outside and soft in places. It dries with time but that’s the main purpose. In old times lavash was made in fall in large quantities for colder months like fall, winter, until crops and bread would be available again. So, they kept it in cool and dry places. They wetted it sprinkling some water before eating. We used it that way too when I was younger. What she does, is not a real lavash, but some lavash inspired cracker bread. We don’t use seeds or nuts on top of lavash. Lavash is much larger in size and baked in special ovens attached to the wall of the oven, those ovens are called tonir. My mum used sourdough in making lavash. Mostly they use yeast as it is easier. Usually it was left overnight to rise, the next day they made dough balls and left them to rise, meanwhile others started spreading the dough balls with a roller and baking. They also use a technique like in pizza making when they throw the thin dough in the air with special motion to stretch it more. So, you don’t wanna use pasta machine on it, otherwise you will not have those nice large bubbles from the split layers of baked lavash but just some dry crackers. I guess this is delicious too nevertheless.

[@kittisepa1300]

Dear Anna, it is so good that you mention that lavash is an Armenian bread which is listed in unesco heritage but this bread is not lavash, lavash is flat and soft if they don't dry it specially (for xash for example) , and it never is baked with seeds .

[@Avocado818]

Looks delicious! I am Armenian but I must say I have never seen lavash as crunchy as that, looks more like ak mak or a thin barbari ,usually its loose kind of like a tortilla buy thinner and used as a wrap for kabobs and etc... but nevertheless looks great and I will try this recipe, thank you! 🇦🇲🇦🇲🇦🇲

[@peterduttmann717]

Nice to see lavash here! However I’m so not used to the crispy type that you prepare. I’m used to seeing lavash in grocery stores being just a very thin type of wrap that is by no means crispy. It’s very good for shawarma and many other stuff. I personally like to make an envelope shaped figure out of lavash and stuff it with cheese and herbs and heat it in the oven or on the grill.

[@zaraavetisian9867]

That’s nice. Thank you very much. We are used to softer larger and softer one , so we can wrap in herbs and feta

[@mkivy]

Breads followed history changing with the environment and mans ingenuity...look where we are...I have taken back bread to its roots...I do not buy any breads. If I want something...I bake it. Yes I have made many errors along the way But, I have accomplished so much. I wish u all could taste my cakes, (no fondant), breads, pies, creme pat, pastries, croissants, and my favorite at Thanksgivings, pumpkin pie 🥧 and my Parker house rolls! Oh my cheese cake recipe was perfected by Anna! I must admit she fine tuned my baking skills. I’ve been baking since 1965...yup my mom started me young, bc I loved the kitchen. I would have been a pastry chef, but my father would not hear of it. He said, “What kind of job is that for a man?” So that shot that dream. For all u who want to be chefs....go for it.

[@ohyum]

Inspiring as always Mike! :)

[@angeltabot3932]

Never heard of Lavash Bread but i sure will love it because I love savory Breads.

[@ohyum]

Wonderful to hear!

[@shahin1957am]

This is Iranian bread that we eat for breakfast.

[@kamaleoah]

Your family is very lucky!!!You are amazing!!! What a delicious, delicate and elegant meal!

[@AnnaAnnaTT]

I line my glassbowl with plastic wrap and give it a very light spray oil. Then I put the dough in the bowl and cover the top with plastic to prove. Means all the dough comes out and the bowl is clean

[@armenkazaryan7181]

Yum. 👌🏻👌🏻❤️ From Armenia 🇦🇲.

[@kaustubhagrawal1580]

Good recipe👍😋

[@ohyum]

Thank you!

[@bhartibawani1878]

U r just too good!! All the way from kenya East Africa. Truely inspiring.

[@matijesus1362]

I love watch her making bread

[@ohyum]

Thank you!

[@GemFramboise]

I love listening to her. She's a good teacher.

[@matijesus1362]

@@GemFramboise agree

[@nannysoven5352]

Hai Anna! I really like all your recepies.. Taste look good and easy to learn👍I was the one your die hard fans from Malaysia🇲🇾😍

[@susanmeyer9619]

That's such a delightful idea, with the figs and cheese board, Anna! I've never heard of that flatbread before, but it sure looks tasty! Thanks! 😊🙏❤🇨🇦

[@aurelsheremetaj4183]

Ok lavash is good but that fig bread I never heard about it and Im so excited to try it (fortunatly I can find figs in my grandpa's garden)

[@ohyum]

Wonderful!

[@u.m4220]

Thank you so much. You have literally taught me how to bake.

[@mykitchentime4350]

Yes you are right. She teaches best way.

[@TheDailyDanny]

these look DELICIOUS... i love your recipes!

[@ohyum]

These ARE delicious!

[@AFairytaleFlavor]

Looks delicious, thanks for sharing 🙂

[@elenistamatakis9246]

Oh,Anna you my dearest are magnificent Thank God I found you. I'm greek and u know how we love good food and cooking Thank u so much P.s also I love ur kitchen appliances and room it makes it so easy to do things that's a dream for me lolol I'm 60 who knows lololol

[@emilybh6255]

If you wanted to make the Lavash pliable so it could be used as a wrap, how would you modify the recipe? Would you just bake it for less time and not put on the toppings? I'd love to learn how to make THAT kind of Lavash. Perhaps if it is more involved, would you consider doing a video on it?

[@wallygabreal3053]

for those who cannot find pastry flour , add little of cornstarch to an allpurpose flour ... for those who cannot find bread flour look for gluten powder in wallmart and add some to the all purpose flour... for the measuring and substitution you just goole it ?!

[@mmakomanyatja5213]

Thank so much you have shown me skills I didn't know I had!!

[@katylicious9561]

You are an inspiration for a small youtuber like me , to continue doing what they love 💗 Thank you Anna 💗

[@ohyum]

Thank you so much, and remember to just keep working at it!

[@katylicious9561]

@@ohyum Thank you Anna 💗 i will not stop 💗 You just made my day 💗

[@bulentpatur]

Greetings from Turkey Ma'am, I made your recipe of Devils Food Cake it turned very good. Thanks for your recipes.

[@ohyum]

That's great to hear! Thank you for watching!

[@amandarossouw493]

I've 🐝 watching Anna since the nineties when she had the TV show Sugar. I'm a big fan👍

[@chattiali142]

,merci Anna de votre magnifique recette

[@azraehsan6664]

You r amazing chef Anna love ur recipes n learned a lot

[@parulaggarwal847]

Thx for taking up an eggless recipe. Lovely. Please bring in more eggless excellent delightful recipes. V nice

[@christineyap7004]

Oh yum is my favorite channel❤ Like Anna chef so much❤

[@AussieAngeS]

I just love these flat breads 😍😍 I couldn’t wait fir them to cool down because I’d want them warm lol

[@freshandzestyfood5033]

Hi Anna, I learn something new on each of your videos, love all the tips and tricks. Any chance you have a maple walnut cake recipe?

[@aliameera4676]

truly inspiring ! love ya from malaysia 🇲🇾

[@nitinnaveenkumar8046]

i love the cake and pudding inside your fridge than your bread:))).. love all ur recipes

[@everydaylikelastday2316]

For lavash water and flour is all you need !!!

[@yolandasierra9597]

Mil gracias por darnos sus superrrrrrr receta deliciosas y únicas súper excelente

[@himavarshask4960]

Hi Anna..m a fan of your recipes...they are so yum...in this recipe can you please tell me to a diy bread flour with plain flour and vital wheat gluten powder and a diy cake or pastry flour please..these flours are not available easily where we live..thanks in advance

[@albrechtdurrer2590]

Hello Anna I'm Armenian and yes we make it like that. Thank you very much ❤❤❤

[@ohyum]

Thank you so much for saying that! ☺

[@xortekurdkurdishguy6985]

Ararat mountain is not yours so please be careful ,Ararat to our Kurdish people

[@madhushreevijayakumar5181]

Warm water 😽 Milk 🐑 Honey 🦢 Yeast 🗻 Bread flour 🍀 Wheat flour 🧝 Cake and pastry flour ☔ Semolina 🍺 Salt ⛷️

[@yolandasierra9597]

Yo la veo sin falta todos los días en Gourmet bendiciones

[@AmusingCreativeFun]

Wow! very nice. Started seeing your videos recently. Great talent in action. Loved the cakes and breads. I would try too.

[@HellasGD88]

Love it! why on earth are there 5 'dislikes'?

[@ardemisaguirre8088]

This is good with humus

[@-khatri9948]

Nice idea for snacks

[@GemFramboise]

I'm trying to avoid wheat...but one lavash won't hurt! =)

[@bulentpatur]

Ma'am I have a question I asked this before but not sure if I missed. Do you have a video of Maple Walnut Cake? I made it 15-20 years ago for my Canadian Priest's Birthday .

[@ohyum]

We don't have one on the channel right now, but Anna has an old torte recipe that might fit the bill: www.foodnetwork.ca/recipe/frozen-maple-walnut-torte/6763/

[@bulentpatur]

@@ohyum Thank you very much for the link Ma'am. You are the BEST.

[@mmmohamed1461]

You are amaaaaaaaaaazing

[@mercedesguadalupemendozamo4249]

Sé ve que quedan deliciosas saludos desde México 🇲🇽 👋

[@mrscoffee8213]

Flat breads are delicious!

[@bitabita7804]

Love the recipe !!! Thank youu

[@ohyum]

Thank you for watching!

[@LucyVarvatos]

looks great

[@lynmarshabarruga398]

hi maam your my idol.. every recipe ive tried its all perfect;)

[@annabarseghyan2990]

That looks great, fancier actually than ordinary armenian lavash :)

[@hlalbissaamouna589]

Good recipe

[@NganLe-lq1be]

Wow so yummy😍😍

[@hara2312]

Thank you for the recipe. i would like to ask you something. in the written recipe you mention 2 cups of bread flour (300 gr) - and Anna in the video mentions 1 cup. which is correct ? thank you in advance and congrats !

[@yumco7588]

Luv it subed

[@ohyum]

Welcome to the Oh Yum family!

[@yumco7588]

@@ohyum thx, you inspired me to make my own channel. I have been wanting to subscribe but each time ipI see your videos I forgot. 🤣😬🤣

[@varushamoodley5538]

Hi pls can u show us how to make yeast free lavash bread,thanks.

[@lindokuhlejele2189]

Notification gang...im always late dnt knw y, Liking the vid bfr watchng

[@Julia-wt3oq]

Ohhh Yumm..😋😋 love it..

[@antoniajagodic]

Love it 😘

[@prieremonte]

Sa classroom may batas. Bawal Lumavash. 🤭

[@sharonboswell7257]

Can you share the reason for having to refrigerate the dough overnight? Thank you so much

[@RashminderKaurindia]

Slow fermentation....she mentions it...

[@wongteik5139]

Wow your fridge is loaded with desert

[@zander9486]

Is mixing diff flours a common thing in baking?

[@MomCookingStudio]

Nice sister

[@ohyum]

Thank you!

[@lindak8664]

I wish i had your oven 😌

[@sharonboswell7257]

How many hours does this dough need to be refrigerated ? I would like to try it but night time is not my thing

[@yumco7588]

When ur the first one 2 watch 😎

[@ohyum]

Well done!

[@sapphiresapphire9241]

Where are u from Anna

[@shirleytay6203]

Hi Anna, can I use my sourdough starter instead of instant yeast?

[@henriquecerqueira7429]

Não acredito que essa massa possa passar na maquina pois é mole de mais .

[@rithug]

The video shows 1 cup of bread flour, but the description says 2 cups. Which one is accurate? I am assuming the video is

[@abcxyz9168]

This is NOT lavash. This is what YOU WANT to call lavash.

[@ggna6610]

Hello I want to know semolina it is corn flour or something else?!, I dont know where I can find here in albania kosovo

[@deniserheault5744]

The topping just falls off when you eat them or serve them upright in a crock which look beautiful. Maybe herbs would be better.

[@damlayeni77]

You should make Turkish bread🙏🏻🇹🇷

[@renees1922]

Very nice but it’s 1am here

[@forresterbarnes9544]

Its 15:05pm here 😋

[@yumco7588]

@@forresterbarnes9544 same

[@ohyum]

The recipe will be here when you wake up :)

[@miti262]

Oh Yum with Anna Olson 😃😃😃loved your reply !!

[@RashminderKaurindia]

I followed the written recipe in description and after mixing it I now reading the comments I recall the flour measurement in the video is different. I will post later how did it turn out. However when you run a professional cooking channel please be more responsible and when people have made comments about it earlier...why is it not corrected?

[@maveberlin5651]

All sweets are beautiful, you are also auch

[@siannysideup]

❤❤❤❤❤

[@ohyum]

😍

[@yumco7588]

51 sec later 😎

[@mil5411]

Too bad we do not have the option of flour types in my country😏

[@xmalchikm1544]

Creative but, Machines do everything?... where/who is the chef?

[@neoandlykkecat]

Looks so good. Impossible to make without gluten. So this is not for me.

[@veronikavartanova4044]

You can use flax meal, egg whites or even gelatin to get the binding/stretch effect gluten provides in baking

[@jayarama1117]

Hi Anna … Love all your videos and live demo’s. Just clarifying……… In your video you mention 1 cup bread flour but the recipe says two cups? Is this a tying error?

[@blueberryblues3365]

Did you ever get a reply to this? 1 cup of bread flour vs 2 cups? Would love to make this soon, but hate wasting my flour if its wrong. Hey Anna please have someone reply!

[@jayarama1117]

No not yet.

[@D5MDJM7738]

Lavash is made with just AP flower, water and salt. This is not lavash.

[@sarah.beauchamp3951]

Is dairy milk essential?

[@joimy95]

Yes. Its lavash. A milkbread

[@najatlupus7]

👌🌹

[@hmakaryan7649]

sorry, but the real lavash is completely different and delicious. the only ingredients are water, salt, sourdough and flour

[@PLF...]

Lavash is not supposed to be crispy, and this is not even close to how you make it. Call it something else please.

[@m5cto2c16]

Too envolved.

[@AirrowRocket]

Lavash is soft, not crispy.