Lavash (Լավաշ): Armenian Thin Flatbread

  • Total time - 2 hours 30 minutes
  • Preparation and kneading - 20 minutes
  • Rising - 1 hour 30 minutes
  • Baking - 20 minutes
  • Servings: 8
  • Country: Armenia
A stack of thin, soft Armenian Lavash bread.

Lavash is more than just bread; it's a symbol of Armenian culture. It's unique for its thinness and its ability to remain soft if properly stored. This version uses a small amount of yeast to make the bread softer and easier to handle at home, although traditional Lavash (especially for long-term storage) is often unleavened.

The key to success is rolling the dough as thin as possible – it should be almost translucent.

Ingredients

Lavash Dough

  • 450 g all-purpose wheat flour, plus more for dusting
  • 250 ml warm water (about 40 °C / 105 °F)
  • 1 tsp instant yeast
  • 1 tsp salt
  • 1 tbsp olive oil (optional, for softer texture)

For Baking

  • as needed water spray bottle (to soften the baked bread)

Instructions

Step 1: Preparing the Dough

In a large bowl, mix the flour, salt, and yeast. Add the warm water and olive oil (if using).

Knead by hand or in a stand mixer with a dough hook for about 5-7 minutes until you get a smooth and elastic dough. If it's too sticky, add a little flour; if too dry, add a drop of water.

Step 2: Rising and Dividing

Form a ball, place it in a lightly oiled bowl, cover with a towel, and let it rise in a warm place for about 1 to 1.5 hours until it doubles in volume.

Gently punch down the dough to 'deflate' it. Divide it into 8 equal pieces and roll each into a small ball. Cover and let them rest for 15 minutes.

Step 3: Rolling

Preheat the oven to the maximum temperature, 260 °C (500 °F) or higher (if possible), and place a baking sheet or pizza stone inside to get it thoroughly hot. If using a skillet, heat a large cast iron or non-stick skillet over medium-high heat.

Roll each dough ball into a thin, almost translucent circle or oval, about 30-35 cm in diameter. Ensure you use enough flour to prevent sticking. It is important that the Lavash is truly thin.

Step 4: Baking (Oven)

Carefully transfer the rolled Lavash onto the hot baking sheet/stone in the oven.

Bake for 2-3 minutes until the Lavash puffs up and brown charred spots appear. The bread should remain soft. If it starts to brown too much or harden, remove it sooner.

Step 5: Baking (Skillet)

Place the Lavash on the hot skillet. Cook for about 45-60 seconds until bubbles and brown spots appear on the bottom. Flip and cook for another 30-45 seconds.

Remove the finished bread immediately.

Step 6: Softening and Storing

Immediately after removing the Lavash from the oven/skillet, lightly spritz it with water from a spray bottle (this helps soften it).

Stack the baked breads on top of each other, cover with a clean damp towel, and let rest for 10 minutes. This steams the Lavash and ensures it stays soft and pliable for wrapping.