Table of Contents

• The Story of Lavash
• Essential Ingredients and Substitutions
• Step-by-Step Guide to Making Lavash
• Storing and Rehydrating Lavash
• Frequently Asked Questions
• Delicious Ways to Enjoy Lavash
• Lavash (Armenian Flatbread) Recipe Card

Essential Ingredients and Substitutions

• All-Purpose Flour – The foundation of our lavash. For the purest flavor and best texture, I recommend unbleached and unbromated varieties. While all-purpose is ideal, you can experiment with a small percentage of whole wheat flour (up to 25%) for a nuttier flavor and added fiber, though it might slightly alter the bread’s pliability.
• Instant Yeast – This magical ingredient is key to the dough’s rise, creating those beautiful airy bubbles and contributing to the bread’s soft, chewy interior. Instant yeast is convenient as it can be mixed directly with the dry ingredients without prior activation. If you only have active dry yeast, you’ll need to activate it first in a portion of the lukewarm water with a pinch of sugar for 5-10 minutes until foamy.
• Vegetable Oil – Beyond just lubrication, vegetable oil plays a vital role in enriching the dough, adding moisture, and enhancing its pliability. This results in a softer, more flexible flatbread that is less prone to cracking. Any neutral-flavored oil like canola, sunflower, or grapeseed oil works wonderfully here. Olive oil can also be used, but choose a light variety to avoid overpowering the delicate flavor of the bread.
• Kosher Salt – Far from being just a seasoning, salt is essential for enhancing and harmonizing the natural flavors of the dough. It also plays a crucial role in controlling yeast activity and strengthening the gluten structure. Adjust to your taste, but don’t skip it!
• Lukewarm Water – The catalyst for yeast activation and dough formation. The temperature is crucial; too hot will kill the yeast, too cold will inhibit its activity. Aim for a temperature between 105-115°F (40-46°C), similar to a warm bath.
• Sesame Seeds – (Optional) Sprinkled on top or rolled into the dough, sesame seeds add a delightful light nutty flavor and a delicate crunch, elevating the sensory experience of your homemade lavash. Other optional toppings include nigella seeds, za’atar, or a sprinkle of coarse sea salt.

Step-by-Step Guide to Making Lavash

Making lavash is a process that rewards patience and attention to detail. Follow these steps carefully to achieve perfect, pliable flatbreads.

1. Prepare the Old Dough (Poolish). In a large mixing bowl, combine the specified flour, lukewarm water, and instant yeast. Mix thoroughly with a rubber spatula until you achieve a thick, sticky paste with no dry spots. This preliminary mixture, often called a poolish or preferment, will contribute significantly to the lavash’s flavor and texture. Transfer this paste to a small, lightly oiled container, cover it loosely with plastic wrap, and allow it to rise at room temperature for approximately 1½ to 2 hours. During this time, the old dough should visibly double in volume and become bubbly. Alternatively, for a deeper flavor development, you can chill the old dough in the refrigerator overnight. If opting for refrigeration, ensure you bring it back to room temperature for at least 2 hours before proceeding with the next steps.
2. Initiate the Fresh Dough. Once your old dough is ready, transfer it into the bowl of a stand mixer. Add the additional lukewarm water, vegetable oil, and kosher salt. Using clean hands, gently squish and break up the old dough in the water. This helps to integrate it evenly and kickstart the new dough formation.
3. Incorporate the Flour and Hydrate. Attach the paddle attachment to your stand mixer. Add one cup of the remaining all-purpose flour to the mixture. Mix on low speed until the dough takes on a consistency similar to a thick pancake batter. Then, gradually add the rest of the flour, continuing to mix on low speed until all the flour is fully incorporated and a shaggy dough forms. Cover the mixing bowl with a clean kitchen towel and let the dough rest for about 20 minutes. This resting period is crucial as it allows the flour to fully hydrate, making the dough easier to work with and improving its final texture.
4. Achieve a Smooth Dough. After the hydration rest, swap the paddle attachment for the dough hook attachment on your stand mixer. Remove the towel, return the bowl to the mixer, and knead the dough on medium speed for approximately 4 minutes. During this kneading phase, you’ll observe the dough transforming; it should become noticeably smooth, elastic, and, importantly, it should no longer stick to the sides of the bowl. This indicates proper gluten development, which is vital for the lavash’s characteristic pliability.

5. First Dough Rest. Lightly oil a large bowl with an 8-cup capacity. Transfer the kneaded dough into this bowl, turning it once to coat all sides with oil. Cover the bowl tightly with plastic wrap to prevent a skin from forming, and set it aside to rest for a minimum of 3 hours at room temperature, or alternatively, in the refrigerator overnight.
6. Second Rise and Room Temperature. Similar to the old dough, if you opted for overnight refrigeration, ensure the dough is brought back to room temperature for at least 2 hours before proceeding. The dough should have doubled in size and feel airy and light.
7. Divide the Dough. Gently turn the risen dough out onto a clean, lightly floured work surface. Using a sharp knife or a dough scraper, divide the dough into 8 roughly equal pieces. Each piece should weigh approximately 3.5 ounces (about 100 grams). Uniform pieces ensure consistent cooking.

8. Shape into Balls. Take one piece of dough and cup your palm over it on the clean counter. Using a circular motion, apply gentle pressure while moving your hand to form the dough into a smooth, tight ball. The friction against the counter will help create surface tension. Transfer the formed dough balls to a lightly oiled baking sheet, ensuring they have enough space and are not touching. Cover them with a lightly oiled piece of plastic wrap or a damp kitchen towel to keep them moist and prevent drying. Allow them to rest for at least an hour. This final rest relaxes the gluten, making the dough easier to roll out thinly.
9. Roll the Flatbread. Lightly dust your clean work surface and a rolling pin with a little flour. Take one dough ball at a time, keeping the remaining balls covered to maintain their moisture. Roll each dough ball out into a thin, rectangular shape, aiming for approximately ⅛ inch thickness or even a little thinner. The thinner you roll, the more pliable and airy your lavash will be, and the more likely it is to blister beautifully when cooked. Don’t worry if they aren’t perfectly uniform; rustic charm is part of lavash’s appeal. If desired, you can sprinkle some sesame seeds or other desired toppings onto one side of the rolled-out dough and gently press them in with the rolling pin.
10. Heat the Pan. Place a large cast-iron skillet or a griddle (if you have one that spans two burners) over medium-high heat. Allow it to heat thoroughly for several minutes. You’ll know it’s ready when a drop of water flicked onto the surface instantly evaporates with a sizzle. Achieving the right pan temperature is crucial for the lavash to cook quickly and puff up.
11. Cook the Lavash. Carefully place one rolled-out flatbread onto the hot skillet. Cook for about one minute on the first side, or until you see small bubbles forming and the surface begins to blister and develop golden-brown spots. Using tongs, carefully flip the lavash over and cook the second side for no more than 30 seconds. This quick cooking ensures a soft, pliable bread. If you prefer a browner, slightly crispier bread, you can flip it back to the first side for an additional 30 seconds. As each lavash bread is cooked, transfer it to a baking sheet and immediately cover it with a clean, dry kitchen towel. This traps the steam, keeping the lavash soft and flexible. Repeat this process with the rest of the dough. Serve the lavash warm for the best experience.

Storing and Rehydrating Lavash

For optimal freshness and pliability, enjoy your homemade lavash soon after it’s made. If you have leftovers, allow them to cool completely before storing them in airtight plastic bags at room temperature. This will help maintain their soft texture for a few days. Alternatively, for longer storage, lavash can be frozen. Stack cooled pieces with parchment paper in between, then wrap them tightly in plastic wrap and foil. They will keep in the freezer for up to 3 months. Thaw at room temperature before serving.

Don’t despair if your lavash happens to dry out and become brittle over time. It’s easily brought back to life! To rehydrate, lightly mist both sides of the lavash with water, then cover it with a clean kitchen towel or place it in a plastic bag for 10-15 minutes. The steam will work its magic, softening the bread until it’s pliable enough to roll up without cracking. If it still feels a bit stiff, simply mist with a little more water and let it rest for a few more minutes until it reaches your desired softness.

Frequently Asked Questions About Lavash