Easy Lava Bread
Discover the joy of Easy Lava Bread, a delightful Armenian flatbread that’s a must-have for your next meal! Made with simple ingredients like flour and yogurt, this soft, pillowy bread is perfect for cradling your favorite kebabs or scooping up delicious dips. Get ready to elevate your dining experience with this versatile and tasty treat!
✓This video contains 4 recipes.View all →
Prep
10
min
Cook
5
min
Serves
5
people
Level
intermediate
📝 Ingredients
Serves 5🥬Fresh Produce(1)
- 200 milliliters of lukewarm water (6.76 fl oz)
🫙Pantry Staples(1)
- 300 grams of all-purpose flour (2.4 cup)
🧂Spices & Seasonings(1)
- 1 teaspoon of salt (5 ml)
Nutrition (per serving)
Calories
218
Protein
6g
Carbs
46g
Fat
1g
👨🍳 Instructions
- 1
In a bowl, put 300 grams of all-purpose flour and 200 milliliters of lukewarm water.
- 2
Add one teaspoon of salt and mix it all together.
- 3
Dust a work surface with flour and dump the dough on top of it.
- 4
Knead the dough for five to eight minutes until it becomes a soft, smooth ball.
- 5
Let the dough rest for 30 minutes.
- 6
Divide and roll it into five even balls.
- 7
Let it rest for another 15 minutes.
- 8
Roll the balls into thin oval shapes.
- 9
Put a large nonstick pan on medium high heat and bake the lavas for 30 seconds on each side.
💡 Pro Tips
- ✓Hydrate your flour to exactly 67% (200ml water to 300g flour) for lava bread's signature tender crumb; this ratio allows starch to fully gelatinize without creating a sticky, unworkable dough that loses structure during frying.ingredient67% hydration ratio
- ✓Knead for exactly 5-8 minutes to develop 60-70% gluten network strength—just enough for structure but not so much that the dough becomes elastic and resistant to rolling thin; over-kneading creates a dense, chewy crumb instead of the airy 'lava' interior.technique60-70% gluten development
- ✓Rest dough for 30 minutes before portioning (not after) so gluten relaxes and starch fully hydrates; this allows the second 15-minute rest to be purely for leavening, enabling the thin-rolled dough to puff dramatically when fried at 350°F without tearing.timing30 minutes + 15 minutes staged rests
- ✓Divide into 5 equal balls by weight (~96g each) rather than eyeballing; this ensures even moisture distribution and consistent rise, preventing some balls from becoming dense while others over-proof and collapse during frying.technique~96g per ball (5 equal portions)
- ✓Roll to 2-3mm thickness (roughly the width of a credit card) so the dough has enough surface area to create the characteristic deep fry 'lava' bubble while maintaining structural integrity; thinner (<2mm) causes instant splitting, thicker (>3mm) results in dense, undercooked centers.technique2-3mm thickness
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