Lavash Bread

5 from 2 votes

Super soft and delicious, Lavash is the perfect flatbread for your favorite Mediterranean dishes.

Prep Time15

Cook Time10

Rising Time1

Total Time1 25

Course: Appetizer, Bread, Side Dish

Cuisine: Mediterranean, Middle Eastern

Keyword: Armenian lavash, homemade lavash, lavash bread

Servings: pieces

Make the dough. Whisk together the bread flour, salt, sugar, and yeast in a large mixing bowl. Add the hot water and stir everything together using a wooden spoon.
Knead. Once you get a loose dough, remove it from the bowl and place it on a lightly floured surface. Knead the dough, pressing it away from you and then rolling it back in, for 7 to 12 minutes or until nice and smooth. (See my notes below about using an electric mixer)
Let it rise. Roll the dough into a ball. Place it in a large bowl and cover it with a clean kitchen towel or plastic wrap. Let it rest in a warm spot for 1 to 2 hours or until doubled in size.
Divide it into smaller pieces. Remove it from the bowl and place the dough on a lightly floured surface. Section the dough into 6 to 8 even pieces. The more pieces, the smaller your lavash will turn out.
Roll them out. Shape each piece of dough into a ball. Cover the balls with a clean kitchen towel. Then, working with one dough ball at a time, flatten each one into a large circle using a floured rolling pin. They should be thin, like tortillas.
Cook. Heat a medium pan over medium heat. Lightly grease it with cooking spray. Place one lavash in the pan at a time. Let them cook for 15 to 25 seconds on each side or until lightly golden.
Finish and serve. Remove the lavash from the skillet and keep it covered while cooking the rest. Serve warm.

Kneading: Traditionally, kneading the dough by hand is the way to make authentic Lavash, but you can also use your mixer. Kneading in a mixer for 2 minutes is equivalent to kneading for about 10 minutes by hand. When finished kneading, the dough should feel supple and soft but not sticky.
Dough: Let the dough rise. If it hasn’t risen, the bread will be stiff. Also, always keep the dough balls covered while rolling out the rest.
When the lavash is cooked, transfer it to a plate and keep them covered while working with the rest.
Flavor: Add more flavor by lightly brushing the uncooked lavash with olive oil and sprinkling it with minced garlic and parsley.
Whole Wheat Flour: You can use whole wheat flour, but use 50 percent whole-wheat and 50 percent bread flour to avoid a dense result.