Homemade Lavash Bread

Lavash is a soft, thin flatbread that’s perfect for wraps, sandwiches, or dipping. This simple homemade version is made with just a few basic ingredients, yielding pliable, tender flatbreads that cook in minutes on the stovetop.

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Ingredients

• 2 ½ cups bread flour, plus more for dusting
• 1 teaspoon instant yeast
• 1 teaspoon kosher salt
• ⅔ cup warm water
• ⅔ cup lukewarm whole milk
• 1 teaspoon honey
• Extra-virgin olive oil, for oiling your hands and the bowl

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Instructions

Step 1: Mix the Dough

In a large mixing bowl, combine the flour, yeast, and salt. Gradually add water, milk, and honey, mixing with a wooden spoon until the dough begins to come together.

Step 2: Knead

Turn the dough onto a lightly floured surface. Lightly oil your hands with about ½ teaspoon olive oil and knead gently until the dough comes together (it will be slightly sticky), about 3 minutes.

Step 3: Let the Dough Rise

Clean the mixing bowl thoroughly and lightly oil the bottom and sides with about 1 teaspoon olive oil. Place the dough in the bowl and brush the top with ½ teaspoon olive oil. Cover with a clean kitchen towel and let rise in a warm spot for about 45 minutes.

Step 4: Divide the Dough

Gently punch down the dough with oiled fingers and divide it into 12 equal portions (about 1 ½ ounces each). Place the dough balls on a floured surface and cover with a clean cloth while you roll and cook each lavash.

Step 5: Roll Out the Dough

Working with one dough ball at a time, lightly flour the top and flatten with your hands. Roll out into a thin disc about 8 inches in diameter. Keep remaining dough covered.

Step 6: Cook

Heat a large non-stick skillet over medium heat. Carefully place one lavash in the pan and cook for 30–40 seconds until bubbles appear and the bottom develops golden spots. Flip and cook the other side for another 30–40 seconds until lightly browned.

Step 7: Cover and Repeat

Transfer the cooked lavash to a tray and cover with a clean towel to keep soft. Repeat with the remaining dough. Serve warm or store for later use.

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Why You’ll Love This Recipe

• Soft, pliable, and perfect for wraps, sandwiches, or dips.
• Quick stovetop method—no oven required.
• Made with simple, everyday ingredients.
• Keeps well, making it convenient for meal prep.
• Homemade flavor beats store-bought every time.

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Tips

• Roll as thin as possible for authentic texture.
• Keep unrolled dough balls covered to prevent drying out.
• Use a non-stick skillet or well-seasoned pan for best results.
• Store cooked lavash covered with a clean towel to keep soft.
• For extra flavor, brush cooked lavash lightly with olive oil or melted butter.

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Variations and Substitutions

• Flour: Substitute all-purpose flour for bread flour, though bread flour gives more chewiness.
• Milk: Use water or a dairy-free milk alternative to make vegan lavash.
• Herbs & Seeds: Sprinkle sesame seeds, nigella seeds, or dried herbs on top before cooking.
• Whole Wheat: Replace half the flour with whole wheat for a heartier version.

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FAQs

Can I make the dough ahead of time?
Yes—store it covered in the fridge for up to 24 hours. Bring to room temperature before rolling.

How do I keep lavash soft?
Cover them immediately after cooking with a clean towel to retain moisture.

Can I freeze lavash?
Yes—stack cooled lavash with parchment between layers and freeze in a sealed bag for up to 3 months. Thaw at room temperature or warm gently in a skillet.

Do I need yeast?
Yes, yeast gives the bread slight puffiness and a tender texture, though you could try baking powder as an alternative for a quick flatbread variation.

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Serving and Suggestions

• Use as a wrap for grilled meats, falafel, or roasted vegetables.
• Serve with dips like hummus, baba ghanoush, or labneh.
• Roll with cheese and herbs for a quick snack.
• Slice into triangles and toast for homemade chips.
• Serve alongside soups or stews instead of traditional bread.