Crisp, airy, and endlessly versatile, lavash is the kind of bread that makes you rethink the definition of “flatbread.” Inspired by Armenian and Middle Eastern traditions, it’s rolled thinner than a Southern biscuit and bakes up with a crackly edge that practically begs for a good dip or wrap.
This recipe leans on time-honored baking techniques, with simple pantry ingredients and a few key shaping tricks. It tastes especially good with Eggplant Parmesan and Baked Hummus Pasta—perfect for when your plate needs a soft, toasty partner.
Whether you’re chasing that authentic wood-fired chew or just want to jazz up your sandwich game, lavash brings a worldly charm to your table. It’s approachable enough for a weeknight, but with flavors that’ll transport you somewhere far more delicious.
Why You’ll Be Hooked?
- I first made lavash after a layover in Istanbul left me craving those crackling edges I couldn’t forget. If you’ve ever tasted airport food and still found inspiration, this one’s for you.
- It quickly became my go-to for clearing out the fridge. Toss in greens, roasted veggies, or a swipe of labneh—it turns leftovers into lunch with flair.
- Swapped in whole wheat flour once, and it still held its character beautifully. Great if you’re watching your carbs or chasing that fiber boost.
- It became a secret weapon for light dinners during a weight-loss phase. Wrapped around grilled zucchini or used as a base for a hummus pizza—filling, yet light.
Lavash Bread Recipe
Equipment
- Large mixing bowl
- Wooden spoon
- Measuring spoons and cups
- Rolling pin
- Spatula
- Kitchen scale (optional)
- Non-stick skillet
- Clean kitchen towel
Ingredients
- 1 tsp instant yeast
- 2½ cups bread flour, plus more for dusting
- Extra-virgin olive oil, for oiling your hands and the bowl
- 1 tsp kosher salt
- ⅔ cup lukewarm whole milk
- ⅔ cup warm water
- 1 tsp honey
Instructions
- In a large bowl, mix flour, yeast, and salt.
- Gradually stir in water, milk, and honey with a wooden spoon.
- When the dough gets tough to mix, turn it onto a floured surface and knead lightly with oiled hands for about 3 minutes until combined.
- Clean and oil the bowl, place the dough in it, coat it with more oil, and cover with a towel.
- Let rise in a warm spot for 45 minutes.
- Punch the dough down with oiled fingers and divide into 12 equal balls (about 1½ oz each).
- Place on a floured surface and cover.
- Roll one ball at a time into thin 8-inch discs, keeping the rest covered.
- Heat a non-stick skillet over medium heat and cook each lavash for 30–40 seconds per side until bubbles form and golden spots appear.
- Transfer to a tray and cover with a towel to keep soft.
- Repeat with all dough and serve warm.
Notes
- Rolling the dough paper-thin ensures soft and flexible lavash—thicker dough may turn out too chewy.
- If dough sticks while rolling, dust lightly with flour but avoid over-flouring to prevent dryness.
- Use a dry, preheated pan—oil can cause uneven cooking or greasy spots.
| Calories | 107.2kcal |
| Carbohydrates | 20.4g |
| Fiber | 0.9g |
| Fat | 0.9g |
| Protein | 4g |
| Cholesterol | 1.6g |
