Lavash (Armenian Flatbread)

lavash recipe traditional flatbread armenian middle eastern iranian persian authentic yeast dough

Kimberly Killebrew

The soft, chewy thin flatbread popular in Middle Eastern and Mediterranean cuisine that is so delicious for wraps, sandwiches, pizza, and more!

Print Recipe

5 from 52 votes

Prep Time 30

Cook Time 10

Proofing Time 1

Total Time 1 40

Course bread, Side Dish

Cuisine Armenian, Mediterranean, Middle Eastern, Turkish

Servings

Calories 156 kcal

Ingredients

3/4 cup lukewarm water
3/4 cup lukewarm milk (milk is not traditional but it makes a softer lavash which I prefer)
2 teaspoons active dry yeast , can substitute instant yeast and add it directly to the flour along with the liquids and proceed)
1 tablespoon olive oil
1 teaspoon honey
1 1/2 teaspoons salt
3 1/2-4 cups all-purpose flour (see Note about flour type)

Instructions

Stir together the water, milk, yeast, oil and honey and let sit for 5-10 minutes until nice and frothy.
In the meantime, place the flour and salt in the bowl of a stand mixer with a dough hook attached. Add the yeast mixture and knead on "2" until everything comes together in a dough and then continue to knead for 7 minutes. (Alternatively this can be done by hand: knead the mixture until it comes together, then transfer to a floured work surface and knead for 10 minutes.)
Form the dough into a ball, spray the bowl with oil, return the dough ball to the bowl, lightly spray the dough with oil, cover with plastic wrap and let sit in a warm place for up to an hour or until the dough has doubled in size.
Punch the dough down, divide into 12 equal pieces (or 6 if using for larger wraps and you have an extra large skillet or griddle), lay them on a lined baking sheet and cover with a towel. Let rest for 10-15 minutes.
Preheat a large non-skillet or griddle over medium heat.
Transfer a dough ball ball to a floured work surface and roll out a thinly as you can. Lightly spray the skillet or griddle and place the dough on it. Cook for roughly 45-60 seconds or until the dough bubbles and has some brown spots on the bottom then flip it over and cook on the other side for another 30-40 seconds. Transfer to large plate or baking sheet and cover with a towel so it retains moisture. Repeat this process for the remaining dough balls, stacking the finished lavash on top of each other under the towel.
Best served immediately. For best texture enjoy within the same day. To store, place the lavash in a ziplock bag at room temperature for up to 2 days. To freeze layer them with parchment paper and store in a freezer bag or container for up to one month. To serve, spray lightly with water and reheat slowly in the oven.

Notes

Lavash can be made with either all-purpose flour or bread flour, depending on the texture and consistency you want. Both types of flour will produce delicious lavash, but they have slight differences in their characteristics:

All-Purpose Flour: using all-purpose flour will result in lavash that is softer, thinner, and more pliable. In other words, it's especially suited for making wraps. It is the most commonly used flour for lavash.
Bread Flour: this has a higher protein content than all-purpose flour, which will result in a chewier and slightly thicker lavash. Use this if you prefer a heartier, chewier texture.

Nutrition

Keyword Lavash

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