Cakes & Bread
Armenian Lavash Bread, Thin, Crispy, and Quick to Cook
Prep
70 min
Cook
20 min
Servings
6
Level
Medium
Lavash is a traditional flatbread from Armenia and the Caucasus region — thin, light, and slightly crisp at the edges. It's often used to wrap kebabs or simply dipped in sauce. This bread is made without a long-fermentation instant yeast process, so it can be cooked right away on a flat pan in no time. It has a simple, savory aroma with a chewy-crisp texture that makes it irresistible to eat warm.
🧂 Ingredients
🍽️ Servings: 6
Adjust the servings and the ingredient amounts & nutrition below update automatically.
- 400 grams medium-protein all-purpose flour
- 220 ml warm water
- 1 tsp instant yeast
- 1 tsp granulated sugar
- 1 tsp fine salt
- 2 tbsp olive oil or vegetable oil
- 1 tbsp sesame seeds (optional, for topping)
- 3 tbsp all-purpose flour, for dusting
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👩🍳 Instructions
- 1 Dissolve the instant yeast and sugar in the warm water, then let it sit for about 5-10 minutes until foamy, a sign the yeast is active.
- 2 In a large bowl, mix the flour and salt. Make a well in the center, then pour in the yeast mixture and olive oil.
- 3 Knead the dough for 8-10 minutes until smooth and elastic. If it's sticky, sprinkle in a bit more flour.
- 4 Shape the dough into a ball, place it in an oiled bowl, cover with a damp cloth, and let it rest for 45-60 minutes until doubled in size.
- 5 Punch down the dough, divide it into 6-8 equal pieces, and shape each into a ball.
- 6 Roll out each piece of dough as thin as possible (about 2-3 mm) using a rolling pin on a floured surface, shaping it into an oval or elongated round.
- 7 Heat a flat pan (non-stick or cast iron) with no oil over medium-high heat.
- 8 Sprinkle a little sesame seed on one side of the dough, then place it sesame-side up in the pan and cook for 1-2 minutes until bubbles form and light brown spots appear.
- 9 Flip the bread and cook the other side for another 1-2 minutes until cooked through evenly and slightly crisp at the edges.
- 10 Remove from the pan and stack the lavash on a clean cloth to keep it partially soft, then serve warm.
💡 Tips
• Roll the dough as thin as possible for an authentic lavash — thin and crisp at the edges just like the original.
• Make sure the pan is really hot before cooking so bubbles form quickly and the bread doesn't turn out tough.
• Store lavash in a sealed container or bag so it doesn't dry out too fast; you can warm it briefly in a pan before serving again.
• If you like an extra savory flavor, brush the surface with a little olive oil and sprinkle with za'atar seasoning once cooked.
📊 Nutrition Facts / serving
180 kkal
Calories (kcal)
5 gramg
Protein
4 gramg
Fat
31 gramg
Carbs
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