Cypriot Lavash

Introduction to Cypriot Lavash

Lavash, a soft and thin flatbread, is popular in many countries across the Eastern Mediterranean and the Caucasus, including Cyprus. This traditional bread is often considered a symbol of hospitality and is deeply rooted in the cultures of these regions. In Cyprus, lavash is celebrated for its simplicity and versatility, forming a staple in the Cypriot diet.

The history of lavash can be traced back centuries, with its origins intertwined with the rich cultural and culinary landscapes of the region. Traditionally baked in a tonir or an underground clay oven, lavash has been a witness to family gatherings, religious ceremonies, and daily meals.

Today, Cypriot lavash remains integral to many meals, often served alongside dips, stews, and grilled meats. This recipe will guide you through the ingredients, preparation, baking, and enjoying the lavash in its most authentic form.

Ingredients

• Flour - 3 cups
• Water - 1 cup
• Yeast - 1 teaspoon
• Salt - 1 teaspoon
• Sugar - 1 teaspoon
• Olive Oil - 2 tablespoons

Preparation

Step 1: Preparing the Dough

In a large mixing bowl, combine the yeast, sugar, and a small amount of warm water to activate the yeast. Allow it to sit for about 5-10 minutes until frothy.

In a separate bowl, mix the flour and salt. Gradually add this to the yeast mixture, alternating with the remaining water and olive oil. Knead the mixture until a smooth and elastic dough forms. This might take around 10 minutes.

Step 2: Proving the Dough

Cover the bowl with a damp cloth and let the dough rise in a warm place for about 1-2 hours, or until it has doubled in size. This step is crucial for achieving the airy texture characteristic of good lavash.

Baking the Lavash

Step 1: Preheating the Oven

Preheat your oven to 475°F (245°C). If using a baking stone, place it in the oven while it preheats to simulate the traditional clay oven effect.

Step 2: Rolling Out the Dough

Once the dough has risen, punch it down gently to release the air. Divide it into small balls. On a lightly floured surface, roll out each ball into a very thin round shape. The thinner the dough, the better the lavash will be.

Step 3: Baking

Place the rolled dough onto the hot baking stone or a baking sheet. Bake each piece for about 5-7 minutes or until the lavash is lightly browned and crispy on the edges.

Keep a close eye on them, as they bake quickly!

Serving Suggestions

Cypriot Lavash is remarkably versatile. Here are some popular ways to enjoy it:

• As a wrap for grilled chicken or lamb, topped with fresh vegetables and creamy tzatziki.
• Cut into smaller pieces and serve as an accompaniment to a selection of dips like hummus, baba ghanoush, or garlic yogurt.
• As a base for a quick flatbread pizza, topped with tomato sauce, cheese, and your choice of toppings.

Enjoy your freshly baked Cypriot Lavash, whether as part of a hearty meal or as a delightful snack.