Lavash Bread Recipe

5 from 3 votes

This homemade lavash bread is soft, thin, and easy to make in a hot pan. It is perfect for wraps, kebabs, dips, soups, and mezze-style meals.

Prep Time10

Cook Time30

Total Time40

Course: Breakfast, Side Dish

Cuisine: Armenian, Middle Eastern, Turkish

Diet: Halal, Vegan, Vegetarian

Servings: pieces

Calories: 172kcal

Place the warm water, warm milk, sugar, and yeast to a large mixing bowl.
Add most of the flour and the salt. Mix until you have a soft, slightly sticky dough. Add the remaining flour only if you need it.
Knead the dough on a lightly floured surface for about 10 minutes, until smooth and elastic. You can also use a stand mixer with a dough hook.
Place the dough back in the bowl, cover it with a clean kitchen towel, and leave it in a warm place for about 1 hour, or until doubled in size.

Gently deflate the dough and place it on a lightly floured surface.
Divide the dough into 10 equal pieces and shape each piece into a ball.
Place the dough balls on the worktop, leaving a little space between them. Sprinkle lightly with flour, cover with a clean kitchen towel, and rest for 15 minutes.
Heat a large nonstick pan, cast iron skillet, or griddle over medium-high heat.
Roll one dough ball into a thin round, about 9 inches / 23 cm wide.

Place the rolled dough into the hot pan.
Cook for 1 to 2 minutes, until bubbles appear on the surface and light brown spots form underneath.
Flip and cook the other side for about 30 seconds.
Transfer the cooked lavash to a plate and cover it with a clean kitchen towel.
Roll the next dough ball while the first lavash is cooking.
Repeat with the remaining dough balls, keeping the cooked breads covered so they stay soft.

Add the flour gradually. Different flour brands absorb liquid differently, so you may not need all of it.
The dough should feel soft and slightly sticky before kneading. If it feels dry, the lavash can turn tough.
Resting the dough balls makes them easier to roll thinly.
Use a regular rolling pin or an oklava if you have one.
Make sure the pan is hot before cooking the first lavash.
Don’t overcook the breads or they will become crisp instead of soft.
Stack the cooked lavash on a plate and cover with a clean kitchen towel straight away.
Store leftovers tightly wrapped at room temperature for 1 day, or in the refrigerator for 2 to 3 days.
Freeze lavash for up to 3 months with parchment paper between each piece.
Reheat in a hot nonstick pan for 20 to 30 seconds, or microwave briefly wrapped in a slightly damp paper towel.