Lavash Bread
Thin, soft, and pliable flatbread with beautifully blistered bubbles and a gentle wheat flavor. This ancient Armenian staple is cooked on a hot griddle or against the walls of a tandoor, resulting in a bread that stays soft when fresh and dries to a perfect cracker for storage. A versatile wonder that wraps, dips, and scoops like no other.
For 4 servings
- mix · ~2 min
Make the dough.
1.In a large bowl, whisk together 3 cups flour, a pinch of salt, and a pinch of sugar.2.Make a well in the center and pour in 1 cup lukewarm water and 1 tablespoon olive oil.3.Mix with a wooden spoon until a shaggy mass forms, then turn out onto a floured surface.TIPLukewarm water helps the dough relax — think baby-bottle warm, not hot. - knead · ~10 min
Knead until smooth and elastic.
Knead the dough for 8 to 10 minutes, adding a light dusting of flour only if it sticks. The finished dough should feel smooth, supple, and bounce back when poked.
TIPTo test if it is ready, press a finger into the dough — it should spring back within a second. - rest · ~30 min
Rest the dough for 30 minutes.
Place the dough in a clean, lightly oiled bowl. Cover with a damp kitchen towel and let it rest at room temperature. This relaxes the gluten, making it easy to roll paper-thin.
TIPDon't skip the rest — it is the secret to rolling lavash large and thin without tearing. - prep · ~2 min
Divide and shape the dough balls.
1.Punch down the rested dough and turn it onto a lightly floured surface.2.Divide into 4 equal pieces and roll each into a tight, smooth ball.3.Cover the balls with a damp towel so they don't dry out. - prep · ~3 min
Roll each ball as thin as possible.
Working one at a time, flatten a ball and roll it into a very thin oval or rectangle roughly 30 cm by 20 cm. The dough should be nearly translucent — aim for paper-thin. Rotate and flip as needed, dusting lightly with flour.
TIPIf the dough keeps springing back, let it rest 2 more minutes and try again. - roast · ~5 min
Preheat the skillet until very hot.
Place a large cast-iron skillet or heavy griddle over medium-high heat. Let it heat for at least 5 minutes until a drop of water sizzles and evaporates instantly. Lightly brush with olive oil.
TIPA properly heated skillet is the difference between soft, bubbly lavash and a dry cracker. - roast · ~2 min
Cook the lavash until blistered and golden.
1.Carefully lay one rolled dough sheet onto the hot skillet.2.Cook for 45 to 60 seconds until bubbles puff up and the underside shows deep brown spots.3.Flip and cook the second side for another 30 to 45 seconds.4.Press gently with a spatula on any unblistered areas to encourage puffing.TIPDon't overcook — you want soft, pliable bread with charred spots, not a crisp cracker. - serve
Stack and cover to keep soft.
Transfer each finished lavash to a clean kitchen towel and wrap loosely. Stacking them traps steam, keeping the bread soft and flexible until serving. Repeat with remaining dough.
TIPIf you want crisp lavash crackers instead, cool them uncovered on a wire rack.
What to keep in mind.
6 tips from the recipe — small details that make a real difference to the final dish.
- 1Let the dough rest the full 30 minutes — this relaxes gluten for paper-thin rolling without tearing.
- 2Roll the dough on a lightly floured surface, flipping and rotating to keep it from sticking.
- 3Heat the skillet for at least 5 minutes until a water drop sizzles on contact — this ensures rapid puffing.
- 4Press unblistered areas gently with a spatula during cooking to encourage even bubbling.
- 5Stack finished lavash under a clean towel to trap steam and keep it soft and pliable.
- 6For crisp lavash crackers, cool the bread uncovered on a wire rack instead of stacking.
Adapt it for your goals.
Whole-wheat lavash
Substitute 1 cup of the all-purpose flour with whole-wheat flour. The bread will have a nuttier, earthier flavor and slightly less elasticity — add an extra tablespoon of water if the dough feels dry.
herbed lavashHerbed lavash
Knead 2 tablespoons of finely chopped fresh herbs (such as cilantro, parsley, or dill) into the dough. This adds a fragrant layer that pairs beautifully with yogurt dips and grilled meats.
gluten free lavashGluten-free lavash
Replace the all-purpose flour with a gluten-free all-purpose blend that contains xanthan gum. The dough will be less elastic — roll it between two sheets of parchment paper for best results.
Why this is on our healthy list.
Low in Fat
With just a tablespoon of olive oil in the entire batch, this lavash is significantly lower in fat than many commercial flatbreads and tortillas.
Simple, Clean Ingredients
Made with only flour, water, salt, sugar, and olive oil — no preservatives, dough conditioners, or artificial additives.
Customizable Fiber Content
By swapping part of the all-purpose flour for whole-wheat or other whole-grain flours, you can easily increase the fiber content to support digestive health.
Frequently asked questions
The dough likely needs more rest time. Cover it with a damp towel and let it sit for another 10 minutes — the gluten will relax, and the dough will roll out smoothly without tearing.
