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Freshly baked homemade Lavash bread
Simple and delicious Armenian flatbread

Homemade lavash

Author: Flavelo
Recipes
Lavash is not just bread, but part of Armenian culture, a UNESCO Intangible Cultural Heritage. Traditionally baked by slapping onto the hot walls of clay ovens (tonir) sunk into the ground, where it blisters and browns in seconds. This paper-thin dough is soft and pliable when fresh, but can be kept for months when dried – in ancient times, this was the guarantee of survival.
🕒 Prep Time 20 mins
🍳 Cook Time 15 mins
⌛ Total Time 1 hr 5 mins
🍽️ Servings 8 servings
🔥 Calories 205 kcal
🌍 Cuisine Armenian

Ingredients

Equipment Needed

  • Rolling pin
  • Griddle or heavy-bottomed frying pan
  • Damp tea towel (for softening)
  • Spray bottle (optional)

Allergen Information

⚠️ Cereals containing gluten

Instructions

1 ✓

Dissolve the salt in the warm water. Measure the flour into a bowl, add the oil and salty water. Knead intensively for 10 minutes until you get a completely smooth dough.

Tip: The warm water (approx. 50°C) helps proteins hydrate faster but doesn't gelatinise the starch yet. The oil 'shortens' the dough, making the structure softer.
2 ✓

Cover the dough ball and let it rest at room temperature for 30 minutes.

Tip: This rest (autolysis) is chemically critical: enzymes start breaking down bonds so the dough becomes stretchable without springing back (elasticity decreases, extensibility increases).
3 ✓

Divide the dough into 8 parts. On a floured surface, roll them out paper-thin, almost transparent.

Tip: The extreme thinness ensures the heat penetrates the full cross-section in moments, so it cooks without burning.
4 ✓

Heat a dry frying pan to the highest possible heat. Throw the dough on and cook for 30-40 seconds per side.

Tip: Remaining water in the dough turns to steam, puffing up blisters. As soon as brown spots (Maillard reaction) appear, flip immediately, then remove.
5 ✓

Immediately cover cooked sheets with a slightly damp tea towel, or spray with water and then cover.

Tip: If you don't trap the steam, the bread dries out and becomes brittle. The steam softens the structure back up.

Recipe FAQ

Why is my lavash breaking?
You overcooked it and evaporated all the water. Lavash needs to be thin but juicy. If you want crispy, leave it; if soft, cover immediately with a damp cloth.
How long does it keep?
Dry and crisp, it keeps for months. Before eating, spray with water and cover for a few minutes to soften again.

Ingredients

  • 350 g Strong white bread flour
  • 200 ml Warm water (approx. 50°C)
  • 5 g Salt
  • 2 tbsp Olive oil