Homemade Lavash (Flatbread) Recipe

Introduction

Homemade lavash is a simple and delicious flatbread that works perfectly as a wrap, accompaniment, or snack. With just a few basic ingredients, you can create soft, thin, and slightly chewy bread right from your kitchen oven.

Ingredients

• 3 cups (375 grams) all-purpose flour
• 1/2 teaspoon salt
• 1 cup (240 milliliters) lukewarm water

Instructions

1. Step 1: Place a large pizza stone on the center rack of your oven and preheat it to 500˚F (260˚C).
2. Step 2: In a stand mixer bowl fitted with a dough hook or a large mixing bowl, combine the flour and salt.
3. Step 3: Gradually stir in the lukewarm water and knead until you form a smooth, soft dough. If the dough feels crumbly, add a little more water. If it’s too sticky, add a bit more flour.
4. Step 4: Cover the dough with plastic wrap or a towel and let it rest for 30 minutes.
5. Step 5: Divide the rested dough into 4 equal pieces.
6. Step 6: On a lightly floured surface, roll one piece of dough into a long oval or rectangle, making it as thin as possible.
7. Step 7: Carefully transfer the rolled dough onto the preheated pizza stone. Bake until puffed and golden spots appear, about 2 to 3 minutes.
8. Step 8: Remove the lavash and place it on a plate. Lightly spray or sprinkle with water, then cover with a damp cloth.
9. Step 9: Repeat the rolling, baking, and spraying process with the remaining pieces, stacking the flatbreads as you go.
10. Step 10: Allow the stack to cool before storing.

Tips & Variations

• For extra flavor, add a tablespoon of olive oil to the dough during mixing.
• If you don’t have a pizza stone, use a heavy-duty baking sheet and preheat it thoroughly.
• Try topping the lavash with sesame or nigella seeds before baking for a nutty twist.
• Roll the dough paper-thin for crispier lavash, or leave it slightly thicker for a chewier texture.

Storage

Store cooled lavash in an airtight bag at room temperature for up to 3 days. For longer storage, freeze flatbreads for up to one month. To reheat, warm in a dry skillet or oven until soft and pliable.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use whole wheat flour instead of all-purpose flour?

Yes, you can substitute whole wheat flour, but the texture will be denser. You may need to adjust the water amount slightly to achieve a soft dough.

Why is my lavash not puffing up in the oven?

Make sure your oven and pizza stone are thoroughly preheated to a very high temperature. Also, roll the dough very thin and transfer it carefully to avoid deflating the air pockets that help it puff.

Homemade Lavash (Flatbread) Recipe

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★★★★★

4.9 from 134 reviews

This homemade lavash recipe teaches you how to make soft, thin Armenian flatbread with just a few simple ingredients. Baked on a hot pizza stone, the lavash develops a delicate, slightly crispy texture with golden spots, perfect for wraps, sandwiches, or as a side for dips and stews.

• Author: Isla
• Prep Time: 10 minutes
• Cook Time: 10 minutes
• Total Time: 40 minutes
• Yield: 4 large flatbreads 1x
• Category: Bread
• Method: Baking
• Cuisine: Armenian
• Diet: Vegetarian

Ingredients

Scale 1x2x3x

Ingredients

• 3 cups (375 grams) all-purpose flour
• 1/2 teaspoon salt
• 1 cup (240 milliliters) lukewarm water

Instructions

1. Preheat the Oven: Place a large pizza stone in the center rack of your oven and preheat it to 500˚F (260˚C). This high temperature is essential for achieving the perfect texture on the lavash.
2. Mix the Dough: In the bowl of a stand mixer fitted with a dough hook, or alternatively in a large mixing bowl, combine the all-purpose flour and salt. Stir in the lukewarm water and knead until the dough is smooth and soft. If it feels crumbly, add a bit more water; if sticky, add a touch more flour.
3. Rest the Dough: Cover the bowl tightly with plastic wrap or a clean towel and allow the dough to rest for 30 minutes. This resting period helps the gluten relax, making it easier to roll out.
4. Divide the Dough: After resting, cut the dough into 4 equal pieces. Keep the pieces covered while you work with each one to prevent drying out.
5. Roll Out the Dough: Take one piece and place it on a lightly floured work surface. Roll it into a long oval or rectangular shape as thinly as possible for a tender, soft flatbread.
6. Bake the Lavash: Carefully transfer the rolled dough onto the preheated pizza stone inside the oven. Bake for 2 to 3 minutes, or until the lavash puffs up and develops golden spots. Remove from the stone immediately.
7. Moisten and Cover: Lightly spray or sprinkle the hot lavash with water to keep it soft, then cover with a damp cloth. Repeat the rolling, baking, and moistening process with the remaining dough pieces, stacking them as you go.
8. Cool and Store: Once all lavash pieces are cooked and cooled, store them in an airtight bag at room temperature for up to several days, or freeze for up to one month for longer storage.

Notes

• Use lukewarm water to help activate the flour and create a better dough texture.
• Rolling the dough as thin as possible is key to achieving the soft, almost paper-thin characteristic of lavash.
• If you don’t have a pizza stone, use an inverted heavy baking sheet, preheated in the oven.
• Spraying or sprinkling water right after baking prevents the flatbread from drying out and keeps it pliable.
• Lavash is best eaten fresh but freezes well when wrapped airtight.

Keywords: Lavash, flatbread, Armenian bread, homemade bread, soft flatbread, simple bread recipe