Lavash is a traditional Armenian flatbread that can be baked soft (to roll into wraps) or crisp (for snacking). It has a mild flavor and a beautifully blistered surface when cooked properly. It’s perfect for mezze platters, dipping into hummus, or wrapping grilled meats and veggies.
Yields 6 Servings Servings Quarter (1.5 Serving) Half (3 Servings) Default (6 Servings) Double (12 Servings) Triple (18 Servings) Prep Time 20 minsCook Time 20 minsTotal Time 40 mins6–8 flatbreads
3 cups all-purpose flour
1 tsp salt
1 tsp sugar
1 tsp instant yeast (or active dry yeast)
1 tbsp olive oil
1 cup warm water (about 110°F / 43°C)
Optional: 1 tsp sesame seeds, nigella seeds, or za’atar for topping
Make the Dough
1
In a large bowl, mix:
Add warm water and olive oil .
Stir until a shaggy dough forms.
Knead for 8–10 minutes until smooth and elastic.
💡 Dough should be slightly tacky but not sticky. Add a tablespoon of flour if needed.
Rest the Dough
2
Place dough in a lightly oiled bowl, cover with a towel or wrap.
Let rise at room temperature for 1 hour , or until nearly doubled.
Divide & Roll
3
Punch down the dough.
Divide into 6–8 equal balls .
On a floured surface, roll each ball into a very thin oval or circle (about 10–12 inches).
The thinner you roll, the more authentic and pliable the lavash will be.
Cook the Lavash
4 Option 1 – Stovetop (traditional method):
Heat a cast iron skillet over medium-high heat until very hot.
Place one rolled-out dough round into the dry pan.
Cook for 30–60 seconds per side , until lightly blistered and cooked through.
Transfer to a plate and cover with a clean towel to keep soft.
Option 2 – Oven-baked:
Preheat oven to 475°F (245°C) with a baking stone or inverted sheet pan .
Place rolled dough directly onto the hot surface.
Bake for 1–2 minutes , watching closely to avoid over-browning.
Remove and stack under a towel to keep warm.
Serve or Store
5
Serve warm, soft lavash as a wrap or with dips like baba ghanoush or labneh.
For crisp lavash crackers, bake until golden and allow to cool uncovered.
Storage
6
Store soft lavash in a zip-top bag for up to 3 days at room temp.
Freeze for up to 1 month , wrapped tightly.
Tips & Variations
7
Brush with water or oil and sprinkle with seeds before baking for extra flavor.
For crisp cracker lavash, roll extra thin and bake longer.
Add a touch of yogurt or milk for a richer dough variation.
Ingredients 6–8 flatbreads
3 cups all-purpose flour
1 tsp salt
1 tsp sugar
1 tsp instant yeast (or active dry yeast)
1 tbsp olive oil
1 cup warm water (about 110°F / 43°C)
Optional: 1 tsp sesame seeds, nigella seeds, or za’atar for topping
Directions Make the Dough
1
In a large bowl, mix:
Add warm water and olive oil .
Stir until a shaggy dough forms.
Knead for 8–10 minutes until smooth and elastic.
💡 Dough should be slightly tacky but not sticky. Add a tablespoon of flour if needed.
Rest the Dough
2
Place dough in a lightly oiled bowl, cover with a towel or wrap.
Let rise at room temperature for 1 hour , or until nearly doubled.
Divide & Roll
3
Punch down the dough.
Divide into 6–8 equal balls .
On a floured surface, roll each ball into a very thin oval or circle (about 10–12 inches).
The thinner you roll, the more authentic and pliable the lavash will be.
Cook the Lavash
4 Option 1 – Stovetop (traditional method):
Heat a cast iron skillet over medium-high heat until very hot.
Place one rolled-out dough round into the dry pan.
Cook for 30–60 seconds per side , until lightly blistered and cooked through.
Transfer to a plate and cover with a clean towel to keep soft.
Option 2 – Oven-baked:
Preheat oven to 475°F (245°C) with a baking stone or inverted sheet pan .
Place rolled dough directly onto the hot surface.
Bake for 1–2 minutes , watching closely to avoid over-browning.
Remove and stack under a towel to keep warm.
Serve or Store
5
Serve warm, soft lavash as a wrap or with dips like baba ghanoush or labneh.
For crisp lavash crackers, bake until golden and allow to cool uncovered.
Storage
6
Store soft lavash in a zip-top bag for up to 3 days at room temp.
Freeze for up to 1 month , wrapped tightly.
Tips & Variations
7
Brush with water or oil and sprinkle with seeds before baking for extra flavor.
For crisp cracker lavash, roll extra thin and bake longer.
Add a touch of yogurt or milk for a richer dough variation.
Lavash (Armenian Flatbread)
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