Armenian Lavash Recipe 

This homemade Armenian lavash recipe creates a soft, thin flatbread with a chewy texture and lightly blistered surface, perfect for wrapping, dipping, or pairing with your favorite spreads. Made with simple ingredients and baked to golden perfection, it’s an essential staple for any meal or snack!

Lavash is a popular Armenian flatbread that has been enjoyed for centuries as both a soft bread and a crispy bread. It’s an expression of culture and tradition, loved in Armenian cuisine and across the Middle East. Whether served warm with dips or used as a wrap, homemade lavash bread is simple to make and worth every bit of effort.

This lavash bread recipe will teach you how to create this thin flatbread at home using simple ingredients like warm water, flour, and olive oil. It’s a perfect recipe for beginners and food enthusiasts alike who are looking for an easy and approachable version of this recipe.

Why This Recipe Works

• Semi-traditional: I am half Armenian and have studied the cuisine and made countless recipes of my family over the years. I want you to know this is not a 100% tradtional form of this recipe. A traditional lavash uses an “old dough” to start (similar to a sourdough starter). I’ve removed this element through my testing to keep it simple and approachable, but still give you the same lavash-style bread you can recreate easily at home.
• Simple Ingredients: This lavash recipe uses basic pantry staples like purpose flour, olive oil, and instant yeast, making it easy to prepare without a trip to the store.
• Quick Cooking: You can make delicious flatbread without a lot of baking experience or special tools. After making the dough, you can simply bake or cook in a cast iron skillet to get similar traditional feel that you would like they did back in the day.
• Versatile Results: Lavash can be soft for wraps or sandwiches, or crispy for a cracker-like texture, depending on how long you cook it. I love it in wraps, in Armenian Lahmajoun, or as a crispy Lavash pizza.

Supplies Needed

To make this lavash dough recipe, you’ll need some essential tools:

• Large bowl for mixing and proofing the dough
• Rolling pin to roll out thin sheets of lavash
• Kitchen towel or plastic wrap to cover the dough while it rests
• Hot skillet (cast-iron griddle or large non-stick skillet) or a rimmed baking sheet for baking
• Pastry brush to lightly oil the dough, if desired
• Bench scraper or sharp knife for dividing the dough into equal portions
• Wire rack to cool the cooked flatbreads

Ingredients

For the Dough:

• Flour: All-purpose flour works best here.
• Yeast: Instant yeast speeds up the process (so this is what I usually use), but active dry yeast works as well (proof it first in warm water).
• Warm Water: Helps activate the yeast and creates a smooth dough.
• Olive Oil: Adds flavor and helps with the crisp texture of the bread.
• Salt and Sugar: Enhance the flavor and balance the dough mixture while activating the yeast (do not remove the sugar).

Non Traditional Optional Add-Ins:

• Sprinkle sesame seeds or za’atar on top for added flavor.
• Use a little oil on the surface for a softer lavash.
• Add a pinch of spice like chili flakes or Aleppo pepper for a savory kick.

Preparation

1. Activate the Yeast: In a large bowl, combine warm water, sugar, and instant yeast. Let it sit for 5 minutes until it becomes foamy.
2. Mix the Dough: Add flour, salt, and olive oil to a stand mixer. Pour in the yeast mixture. Mix until a rough dough forms. You can also do this in a bowl and mix by hand. If you’re using a stand mixer, attach the paddle attachment or dough hook for best results.
3. Knead the Dough: Place the dough on a floured work surface and knead it for 8-10 minutes until smooth. If the dough is sticky, add a little flour as needed.
4. Let It Rise: Place dough in a large greased bowl, cover it with plastic wrap or a damp kitchen towel, and let it rise in a warm place for 1 to 1.5 hours, or until it doubles in size.
5. Divide the Dough: Punch down the dough and divide it into 10-12 equal pieces. Shape each piece of dough into a ball and let it rest on a greased baking sheet for 15-20 minutes. Be sure to keep them wrapped so they do not dry out.
6. Roll It Out: On a floured surface, roll out each dough ball as thinly as possible (about 1/8 inch thick or less). Use a rolling pin or even a thin dowel to get the perfect thin sheets.

Cooking Methods

There are a few ways to cook your lavash bread, depending on the tools you have at home:

1. Stovetop Method:

• Heat a large, dry skillet or griddle pan over medium-high heat.
• Place one piece of lavash dough on the skillet and cook for 30-45 seconds on each side until golden spots appear. Adjust the heat to medium if the bread cooks too quickly.
• Place cooked flatbreads under a kitchen towel to keep them soft.

Chef’s Note: If there is a lot of excess flour on your lavash, the flour will burn in the pan. Shake off as much as possible and wipe out the excess between cooks to help minimize the burning.

2. Oven-Baked Method:

• Preheat your oven to 475°F with a pizza stone, large cast iron, or half-sheet pan on the middle rack. 
• Place rolled-out lavash onto parchment paper and bake for 2-3 minutes until golden. For crispy bread, bake for 4-6 minutes.

3. Grill or Wok Method:

• For an authentic experience, cook the lavash over a greased carbon steel wok turned upside down or a cast-iron griddle to mimic a tandoor oven. This gives it the appearance of traditional bread cooked in an underground clay oven.

Expert Tips

• For Crispy Lavash: Cook the lavash for an extra minute to create a cracker-like texture. This makes a wonderful cracker substitute for dips. You can also bake it off until crispy on a pizza stone as well.
• Keep It Soft: Cover freshly cooked lavash with a clean, damp kitchen towel to keep it soft and pliable.
• Storage: Store-bought lavash dries quickly, but homemade lavash stays fresher. Store in a plastic bag at room temperature for up to 3 days or freeze for longer storage.

What To Pair With It

Lavash bread is incredibly versatile and works well in many dishes:

• Aremanian Lahmajoun: AKA the Armenian pizza, the meat filling is the perfect pairing for this recipe. 
• Wraps and Sandwiches: Use lavash as a soft bread for wraps with grilled chicken wraps, grilled chicken kofta kebabs, beef kofta kebabs, veggies, my easy sheet pan shawarma, or falafel.
• Dips and Spreads: Pair homemade lavash with hummus, baba ganoush, or a creamy yogurt dip.
• Lavash Pizza: Brush lavash with olive oil and top with tomato sauce, cheese, and toppings for a quick, thin-crust pizza.
• Soups and Stews: Tear pieces of lavash into hearty soups like this Dutch oven beef barley soup for a comforting meal.
• Cracker Substitute: For a crisp texture, serve with charcuterie, cheeses, and pickled veggies.

More Recipes To Try 

Armenian Cheese Boreg

Bulgur Pilaf Recipe

Homemade Armenian Paklava

Armenian Tabbouleh