Low Sodium Village Lavash

Experience the rustic charm of traditional bread-making with this Low Sodium Village Lavash, a heart-healthy twist on the classic flatbread. Crafted with a simple blend of all-purpose and whole wheat flours, olive oil, and an optional touch of unsweetened yogurt for extra softness, this recipe delivers all the rich, authentic flavor without the excess sodium. Perfectly pliable yet delightfully crisp when rolled thin, these versatile lavash are easy to prepare and cook in just minutes on a skillet or griddle. Ideal for wraps, dipping, or alongside your favorite Mediterranean-inspired dishes, they keep beautifully for up to two days, making them a wholesome homemade alternative to store-bought options. Whether you're embracing a low-sodium lifestyle or simply love fresh, homemade bread, this recipe is a must-try!

Nutriscore Rating: 79/100

Prep Time:20 mins

Cook Time:15 mins

Total Time:35 mins

Servings: 8

Ingredients

• 3 cups All-purpose flour
• 1 cup Whole wheat flour
• 1 teaspoon Sugar
• 2 tablespoons Olive oil
• 0.5 cup Unsweetened plain yogurt (optional for extra softness)
• 1.25 cups Warm water (110°F or 45°C)
• 2.25 teaspoons Instant yeast
• 0.5 teaspoon Salt substitute (optional, sodium-free)

Directions

Step 1

In a large mixing bowl, combine the all-purpose flour, whole wheat flour, sugar, and salt substitute (if using). Mix well to combine.

Step 2

In a separate bowl, whisk together the warm water, olive oil, and yogurt (if using). Sprinkle the yeast on top of the liquid mixture and let it sit for 5 minutes until foamy.

Step 3

Gradually add the wet ingredients to the dry ingredients, stirring with a wooden spoon or spatula until the mixture comes together into a shaggy dough.

Step 4

Transfer the dough to a floured surface and knead for 8-10 minutes until smooth and elastic. If the dough is too sticky, add a small amount of flour, one tablespoon at a time, while kneading.

Step 5

Place the dough in a lightly greased bowl, cover with a damp towel or plastic wrap, and let it rise in a warm place for 1 hour or until it doubles in size.

Step 6

After the dough has risen, punch it down and divide it into 8 equal pieces. Roll each piece into a ball.

Step 7

On a lightly floured surface, roll out each dough ball into a thin oval or rectangular shape, about 1/8 inch thick. The thinner you roll, the crispier the lavash will be.

Step 8

Heat a skillet or flat griddle over medium heat. Cook each lavash for 1-2 minutes on each side until golden brown spots form. Be cautious not to overcook, as they may become too crisp to fold or wrap.

Step 9

Transfer the cooked lavash to a plate and cover with a clean kitchen towel to keep them soft and pliable while you cook the remaining dough.

Step 10

Serve warm or at room temperature. Store leftovers in an airtight container or wrap in foil for up to 2 days. Reheat slightly before serving for best texture.

Nutrition Facts

Serving size	(941.9g)

Amount per serving	% Daily Value*
Calories	2078.2

Total Fat 38.0g	0%
Saturated Fat 7.8g	0%
Polyunsaturated Fat 2.7g
Cholesterol 15.6mg	0%
Sodium 57.6mg	0%
Total Carbohydrate 373.2g	0%
Dietary Fiber 26.4g	0%
Total Sugars 9.4g
Protein 62.4g	0%

Vitamin D 0IU	0%
Calcium 225.5mg	0%
Iron 22.0mg	0%
Potassium 1137.6mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 16.4%

Protein: 12.0%

Carbs: 71.6%