Lavash Bread Recipe
Lavash is a soft, thin flatbread made with basic pantry staples. It's kneaded briefly, then allowed to rise, rolled thin, and quickly cooked on a hot skillet. This versatile bread pairs perfectly with dips, wraps, or as a warm side to your favorite meals.
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.