Lavash
A thin, soft flatbread baked in a clay oven that stays pliable and can be folded around fillings or dried into crisps. It is a staple on tables from the Caucasus to the Middle East.
Pan armenio en el mercado de Yerevan: Wiquijote, Public domain (Wikimedia Commons)
Where it comes from
Lavash is a traditional bread of Armenia, also made in Azerbaijan, Iran and Turkiye. Armenian lavash baking is a communal craft, with women stretching the dough over a cushion and slapping it onto the oven wall.
Explore the cuisine of Armenia.
Recipe
Make Lavash at home
Ingredients
- 4 cups all-purpose flour
- 1 1/2 cups warm water
- 1 tsp salt
- 1 tsp sugar
- 1 tsp instant yeast (optional)
- 1 tbsp olive oil
- Sesame or poppy seeds
- Fresh herbs, cheese and vegetables to wrap
- Cheese and herbs for filling
How it's made
- Mix flour, salt, sugar, yeast and water into a soft dough.
- Knead for 8 minutes, then rest covered for 1 hour.
- Divide into 8 balls and roll each as thin as possible into an oval or round.
- Sprinkle with sesame seeds and press them lightly.
- Heat a large cast-iron skillet or a pizza stone at 500F.
- Cook each flatbread for 1 to 2 minutes per side until bubbled and lightly spotted.
- Cover with a towel to keep soft.
- Serve warm, wrapped around cheese and herbs.
Variations
- Soft lavash: For wraps and rolls.
- Crisp lavash: Dried into crackers.
- Seeded lavash: With sesame or poppy seeds.
Cook’s tip: Roll it paper thin; thin lavash puffs and bakes in under two minutes.
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About this page
Description and method written by Intercontinental Chef. Home-style method; quantities are a starting point, so adjust to taste.
Photo credit
- Pan armenio en el mercado de Yerevan: Wiquijote, Public domain (Wikimedia Commons)