Traditional Lavash Wrap

Ingredients

• 500 g All-purpose wheat flour (sifted)
• 15 g Fresh yeast (crumbled)
• 1 tsp Salt (fine)
• 250 ml Water (lukewarm (~30°C))
• 2 tbsp Cooking oil (for cooking flatbreads)
• 300 g Minced beef (lean)
• 1 piece Onion (finely diced)
• 1 piece Green bell pepper (diced)
• 2 pieces Tomato (chopped)
• 2 cloves Garlic (minced)
• 200 g Plain yogurt (full‑fat)
• 100 ml Bone broth (low‑sodium)
• 2 tbsp Fresh parsley (chopped)
• 1 tsp Spices (salt, black pepper, cumin, paprika) (to taste)

Instructions

1. Make the dough

   In a large mixing bowl combine the flour, crumbled fresh yeast, and salt. Add lukewarm water (~30°C) and knead until the dough is smooth and slightly elastic, about 8‑10 minutes.

   Time: PT15M

2. First rise

   Cover the bowl with a damp cloth and let the dough rest at room temperature for about 1 hour, or until it has roughly doubled in size.

   Time: PT1H

3. Shape dough into balls

   Punch down the risen dough, divide it into 8 equal portions and roll each portion into a smooth ball.

   Time: PT10M

4. Second rest

   Place the dough balls on a tray, cover, and let them rest for another 1 hour. This relaxes the gluten for easier rolling.

   Time: PT1H

5. Roll out flatbreads

   On a lightly floured surface, roll each ball into a 30 cm (12‑inch) circle about 2 mm thick. Aim for an even thickness without adding too much extra flour.

   Time: PT20M

6. Cook flatbreads

   Heat the thin iron sheet or cast‑iron griddle over medium‑high heat (≈200°C). Lightly brush with oil and cook each flatbread 2‑3 minutes per side until bubbles form and the surface is lightly browned.

   Time: PT12M

   Temperature: 200°C

7. Prepare meat filling

   In a skillet heat a drizzle of oil, sauté the diced onion and bell pepper for 3 minutes. Add the minced beef, breaking it up, and cook until browned. Stir in the chopped tomatoes, spices, and bone broth; simmer 10 minutes until the meat is fully cooked and the sauce is slightly thick.

   Time: PT15M

   Temperature: 180°C

8. Make garlic yogurt sauce

   In a small bowl combine the plain yogurt, minced garlic, and a pinch of salt. Mix until smooth.

   Time: PT5M

9. Assemble the wraps

   Place a cooked flatbread on a plate. Spread a thin layer of garlic yogurt sauce, add a spoonful of the meat filling, sprinkle chopped parsley, and repeat the layers up to six times, finishing with a drizzle of yogurt sauce on top.

   Time: PT10M

10. Serve

    Cut the assembled wrap into wedges and serve immediately while hot. Optionally garnish with extra parsley or a drizzle of olive oil.

    Time: PT0M

Nutrition Facts

Calories

550

Protein

30 g

Carbohydrates

70 g

Fat

20 g

Fiber

5 g

Ingredient Substitutions

• Instead of All-purpose wheat flour: bread flour, whole wheat flour
• Instead of Fresh yeast: active dry yeast (1 tsp)
• Instead of Cooking oil: vegetable oil, ghee
• Instead of Minced beef: ground lamb, ground turkey
• Instead of Green bell pepper: red bell pepper
• Instead of Tomato: canned diced tomatoes
• Instead of Garlic: garlic powder (1/4 tsp)
• Instead of Plain yogurt: Greek yogurt
• Instead of Bone broth: beef stock

Equipment Needed

• Large mixing bowl
• Measuring cups and spoons
• Rolling pin or dough roller
• Thin iron sheet or cast‑iron griddle
• Stove
• Skillet or frying pan
• Wooden spoon or spatula
• Knife
• Cutting board
• Small bowl for yogurt sauce
• Serving plate

Critical Steps — Do Not Skip

• Achieving the right dough consistency
• Ensuring the dough rises properly
• Rolling the dough thin without tearing
• Cooking flatbreads without burning
• Keeping meat filling moist
• Balancing layers during assembly

Chef Tips from the Video

• Use water that is just warm to the touch (≈30°C) to activate fresh yeast without killing it
• Cover the dough during rests with a damp kitchen towel to prevent skin formation
• Brush the cooked flatbread with a thin layer of melted butter or oil for extra flavor
• Garnish with fresh parsley and a squeeze of lemon for brightness
• If you prefer a spicier version, add a pinch of cayenne or chili flakes to the meat filling.

Troubleshooting

Storage

Refrigerator: Store cooked flatbreads and meat filling in separate airtight containers for up to 3 days.

Freezer: Flatbreads freeze well for up to 1 month; wrap tightly in foil and place in a freezer‑safe bag.

Room temperature: If eaten within 4 hours the assembled wrap can sit at room temperature; otherwise refrigerate.

Make-Ahead Tips

• Prepare the dough a day ahead and refrigerate; bring to room temperature before rolling.
• Cook flatbreads, let them cool, then freeze; reheat on a skillet before assembling.
• Make the meat filling and yogurt sauce up to 24 hours in advance; store each component separately.