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Stuffed Armenian Lavash

August 24, 2014

I’ve told you about my favourite lady of Armenian heritage before when making the Armenian Orange Cake. She is the most excellent host and can whip up a feast for the masses with no prior warning. She’s also just moved house, so BK-S this is a happy housewarming post for you. May you and your Mr have many happy years there.

I’d originally agreed with Rangemaster that my monthly blog would be a pitta bread but I thought about the amount of times I’ve made pitta bread since the first time … I’ve never made it again. Why? It’s nicer home made, that’s for sure, but it’s so cheap and so readily available that it’s just too easy to buy it instead. So, I needed something that could be filled with whatever is in the fridge and was easy to make fresh on the griddle.

So I turned to aforementioned BK-S to find out what the Armenian version of flat bread was. It’s called lavash (or lavosh) and is usually cooked in a tandoor oven where it is stuck to the side and falls off when it’s cooked.  I’m not sure how authentic my version is – it’s a combination of a variety of recipes I researched, but it’s easy, tasty, and versatile, and you can’t buy it in our local supermarket! I’ve discovered that there are two types of this bread – the thinner one (like this) and a thicker doughier one. If there’s any Georgian / Armenian / Perisian chefs out there who want to show me how it’s done properly, I’d be forever grateful. In the meantime, I shall definitely be making my rough-approximations again.

flat bread recipe

wrap and roll


I filled ours with minced beef, goats cheese, umami-salt roasted runner beans, mushrooms and salad. If you don’t want to roll them they can be treated like quesadillas with one covered in a filling and another pressed down on top.

You could also finely chop some cucumber, mix with yoghurt and dip the lavash in it.

Baking on the griddle

Stuffed Armenian Lavash


100g strong white flour
50g wholemeal plain flour
1 sachet of fast action dried yeast (7g)
Pinch of salt
1 tsp caster sugar
180g luke warm water
1 tbsp olive oil (I used rosemary infused)
Filling of your choice.

Head over to my blog at Rangemaster for the details of how to make it and in particular, how an upturned wok has an intriguing use in the recipe.

Wok and roll

I’m linking this up with other bread based goodness at Yeast Spotting and Bake Your Own Bread

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