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!

Course Appetizer, Breakfast, Main Course, side, Snack

Cuisine Armenian, Mediterranean, Middle Eastern

Keyword Armenian Lavash Bread Recipe, chewy texture, flatbread, homemade, simple ingredients

Prep Time 20

Cook Time 15

Rising Time 1 40

Servings Servings

Calories 157kcal

Author Bon Appeteach

Ingredients

1 packet Yeast
1.25 cups Warm Water
1 tsp Sugar
3.5 cups Flour
1 tsp Salt
2 tbsp Olive Oil

Instructions

In a small bowl, dissolve the sugar and yeast in the warm water (keep the water between 110-115 F.). Let it sit for about 5 minutes until foamy.
In a large bowl or stand mixer with a dough hook, combine the flour and salt. Gradually add the yeast mixture and olive oil, stirring until the dough begins to form. Knead the dough on a floured surface for about 8-10 minutes until smooth and elastic.
Place the dough in a lightly oiled bowl, cover with a damp cloth or plastic wrap, and let it rise in a warm area for 1–1.5 hours, or until it doubles in size.
Punch down the dough and divide it into 10-12 equal pieces. Roll each piece into a ball and let the dough balls rest for 15-20 minutes, placing them on a greased baking sheet and covering them with plastic wrap. On a floured surface, roll each ball out as thinly as possible (about 1/8 inch thick or less).
Heat a large, barely oiled skillet or griddle over medium-high heat. Place one lavash sheet at a time on the hot skillet. Cook for 30-45 seconds on each side, or until light golden spots appear. Remove from the pan and place under a clean, damp towel to keep the lavash soft.
Chef's Tip: I create an assembly line where I roll one out and cook it. While it's cooking, I quickly roll out the next. This works best, though, if you're moving efficiently. Please be careful to watch your temperatures so the lavash doesn't burn.
Serve warm or at room temperature. To store, place the lavash in an airtight container or a zip-top bag to prevent it from drying out for 3 days.

Notes

If you want crispy lavash, let the dough cook slightly longer until fully golden and firm (best with an oven method and not in a skillet). See more details on my lavash pizza recipe.

Nutrition