If you’re a fan of warm, fresh bread that’s both crispy and chewy, let me introduce you to lavash—a traditional Armenian flatbread that’s a staple in many Middle Eastern and Caucasian cuisines. Whether you enjoy it soft and pliable or toasted to a delightful crunch, lavash is one of those magical breads that pairs perfectly with just about anything. So, let’s dive into its rich history, variations, and, of course, an authentic homemade lavash recipe!
Table of contents
- 🏺 What is Lavash?
- 🌍 The Origin of Lavash
- 🥖 Lavash vs. Other Flatbreads
- 🏡 Homemade Lavash Recipe (Soft & Crispy Versions!)
- 🥙 How to Eat Lavash (Endless Possibilities!)
- 🍷 What Pairs Well with Lavash?
- 🔥 Final Thoughts
🏺 What is Lavash?
Lavash is a thin, unleavened or lightly leavened flatbread made with just a few simple ingredients—flour, water, and salt. Traditionally, it’s baked in a tonir (a clay oven similar to a tandoor), giving it an irresistible smoky flavor.
While some prefer it fresh and flexible for wrapping meats, cheese, and veggies, others enjoy it dried into crispy sheets—perfect for dipping into hummus or breaking into crunchy chips.
🌍 The Origin of Lavash
Lavash has deep roots in Armenian culture, where it has been a symbol of prosperity and community for centuries. It’s even listed on UNESCO’s Intangible Cultural Heritage of Humanity—now that’s some serious bread recognition!
In Armenia, lavash is traditionally made by a group of women who roll out the dough into large, paper-thin sheets and slap it onto the hot walls of a tonir oven. It bakes within seconds and is then stacked in large bundles for storage. The dried version can last months—a survival hack before modern refrigeration!
🥖 Lavash vs. Other Flatbreads
If you’re wondering how lavash compares to other well-known flatbreads, here’s a quick rundown:
- Lavash vs. Pita – Lavash is thinner and doesn’t puff up with an air pocket like pita.
- Lavash vs. Tortilla – Tortillas are made with lard or oil, while traditional lavash has a simpler, leaner dough.
- Lavash vs. Naan – Naan is thicker and fluffier due to yogurt or milk in the dough, while lavash is usually crispier.
🏡 Homemade Lavash Recipe (Soft & Crispy Versions!)
Making lavash at home is easier than you think! No tonir? No problem! A hot skillet or oven will do the trick.
📝 Ingredients:
- 3 cups all-purpose flour
- 1 teaspoon salt
- 1 teaspoon sugar (optional, for slight sweetness)
- 1 teaspoon yeast (for a softer version) or leave it out for traditional unleavened lavash
- 1 cup warm water
- 2 tablespoons olive oil (optional, for extra softness)
👩🍳 Instructions:
1️⃣ Mix & Knead: In a bowl, combine flour, salt, sugar, and yeast (if using). Add warm water gradually and knead for about 10 minutes until smooth. Cover and let rest for 30 minutes if using yeast.
2️⃣ Roll It Out: Divide the dough into small balls. Roll each ball into a paper-thin sheet—the thinner, the better!
3️⃣ Cook It!
- For soft lavash: Heat a dry skillet over medium-high heat and cook each sheet for 30-45 seconds per side until bubbles form.
- For crispy lavash: Bake in an oven at 375°F (190°C) for 8-10 minutes until golden brown.
4️⃣ Enjoy! Brush with butter for extra flavor or sprinkle with sesame seeds before baking for an Armenian touch.
How to make Lavash bread recipe ?
Equipment
- Cooling rack
- Baking tray
Ingredients
- 200 g Refined flour
- 12 g Sugar
- 4 g Salt
- 15 ml Olive oil
- 5 g Gluten
- 5 g Dried Oregano
- 5 g Dried Thyme
- 2 g Paprika powder optional
- 20 ml Olive oil For sheeting
- 2 g Chili flakes optional
- 2 g Sesame seeds optional
Instructions
- In a table or bowl, sieve the refine flour along with salt, gluten . Add sugar and mix well.
- Then add water slowly and start combining the dough. Add oregano, thyme and paprika powder and combine well.
- Once the dough is combined add olive oil and start kneading for 5-10 minutes.
- Then cover the dough by applying olive oil on top and rest for 5 minutes.
- Once rested, sheet the dough and apply olive oil on hands and start stretching the dough to very thin.
- You can use sheeting machine or use rolling pin to sheet the dough to thin.
- Cut the sheeted dough into triangles, long strips or the shape you want.
- Bake at 200 degree celsius for 5-7 minutes. Cool down before serving.
Notes
Nutrition
🥙 How to Eat Lavash (Endless Possibilities!)
Lavash is the ultimate versatile bread—you can use it for:
✅ Wraps – Roll it with grilled chicken, veggies, or falafel.
✅ Dips – Tear it into pieces and scoop up hummus, baba ganoush, or labneh.
✅ Sandwich Alternative – Use it in place of sandwich bread.
✅ Pizza Base – Top with cheese and veggies for a quick lavash pizza.
✅ Dessert – Spread with honey and nuts for a sweet Armenian treat.
Check out the post specially made on creative twist on lavash and perfect pairings to uplift your food game on lavash recipe.
🍷 What Pairs Well with Lavash?
Lavash pairs beautifully with Mediterranean and Middle Eastern dishes:
🥗 Cheese & Herbs – Try it with feta, goat cheese, or fresh greens.
🥩 Grilled Meats – Lamb kebabs, shawarma, or even steak.
🧆 Veggie Delights – Falafel, roasted eggplant, or tzatziki.
🍷 Wine Pairing – A light red like Pinot Noir or a crisp white like Sauvignon Blanc enhances its flavors.
🔥 Final Thoughts
Whether you love it soft and wrap-able or crispy and snackable, lavash is one of those ancient breads that still holds its charm in modern kitchens. Try making it at home, and let the aroma of fresh bread fill your space—it’s a game-changer!
Have you ever tried lavash? How do you like to eat it? Let me know in the comments! 👇😊
Very tasty recipe. Tried and came out very crisp and tasty.