Lavash Middle Eastern Bread

Lavash flat bread recipe

The Spruce

  • Total: 55 mins
  • Prep: 30 mins
  • Cook: 25 mins
  • Yield: 8 servings
Nutritional Guidelines (per serving)
69 Calories
3g Fat
10g Carbs
2g Protein
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Nutrition Facts
Servings: 8 servings
Amount per serving
Calories 69
% Daily Value*
Total Fat 3g 3%
Saturated Fat 1g 3%
Cholesterol 0mg 0%
Sodium 614mg 27%
Total Carbohydrate 10g 4%
Dietary Fiber 1g 5%
Protein 2g
Calcium 50mg 4%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)

This easy recipe for lavash, a thin, soft flatbread popular in Turkey, Iran, and other Middle Eastern countries, is made with flour, water, and salt.

Lavash is served with dips like​ hummus or baba ghanoush and used for wraps and other sandwiches.

Ingredients

  • Olive oil (for coating)
  • 1 (1/4-ounce) package active dry yeast
  • 1 1/2 cups water (warm)
  • 2 teaspoons sugar
  • 4 1/2 cups all-purpose flour
  • 1 1/2 teaspoons salt
  • Optional: 1 tablespoon sesame seeds (toasted)
  • Optional: 1 tablespoon poppy seeds (toasted)

Steps to Make It

  1. Gather the ingredients.

    Gather the ingredients
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  2. Coat a large bowl with oil. Set aside.

    Oil a large bowl
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  3. In a measuring cup, combine yeast, water, and sugar. Mix until yeast is dissolved. Set aside.

    Combine yeast, water, and sugar
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  4. In a large mixing bowl, combine flour and salt.

    Combine flour and salt
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  5. Add yeast-water-sugar mixture and form a dough.

    Mix together
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  6. Knead dough for 10 to 15 minutes by hand or 5 to 8 minutes using a dough hook in a stand mixer.

    Knead dough
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  7. Once the dough is kneaded, place the ball of dough in the oiled bowl. Roll the dough around the bowl to coat it with oil.

    Roll dough into ball
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  8. Cover and let rise for 1 to 1 1/2 hours, or until the dough doubles in size.

    Cover and let rise
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  9. Once the dough has doubled, punch it down to release air.

    Punch down dough
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  10. Continue to knead for about 5 minutes.

    Continue to knead
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  11. Divide dough into 8 separate balls of dough.

    Divide dough into 8
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  12. Cover and allow to rise for 30 minutes.

    Cover and allow to rise
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  13. Heat oven to 400 F.

  14. Once the balls of dough have risen, roll them out into thin rectangles, about 12-by-10-inches for large lavash or 8-by-6-inches for small flatbreads. They should be as thin as pizza dough.

    Roll out dough
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  15. Transfer to parchment-lined baking sheets. Puncture the entire surface of the rectangles with the tines of a fork.

    Transfer to baking sheets
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  16. Brush dough with water and sprinkle with sesame seeds and poppy seeds if desired.

    Brush dough
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  17. Bake for 20 to 25 minutes or until golden brown.

    Bake
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  18. Remove from oven and eat while still warm or when cool.

    Remove from oven
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  19. Enjoy!

Tip

  • Don't wait too long to eat lavash after baking it. This bread dries out quickly and often becomes brittle and/or hard to chew. If you don't plan to eat it immediately, freeze it in a zip-top bag as soon as it cools to room temperature.

What is Lavash?

Lavash is a combination of flour, water, and salt. The bread's thickness differs depending on how flat and thin you roll it out. For extra taste, you can sprinkle on either toasted sesame or poppy seeds before baking.

Traditionally, lavash is cooked against the hot walls of a clay oven.

Origins of Lavash

Food experts believe lavash, an unleavened flatbread originated in Armenia, while other foodies claim it first surfaced in the Middle East. Regardless of where it originated, it's now a popular table bread throughout the Middle East.