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Homemade Lavash (Flatbread) Recipe

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★★★★★

5 from 93 reviews

Homemade Lavash is a simple, traditional Armenian flatbread made with just flour, water, and salt. This recipe yields thin, soft lavash with golden spots, perfect for wraps, sandwiches, or as a side to dips and meals. Baking on a preheated pizza stone at high heat creates an authentically crispy yet tender texture.

Ingredients

Scale

Dry Ingredients

  • 3 cups (375 grams) all-purpose flour
  • 1/2 teaspoon salt

Wet Ingredients

  • 1 cup (240 milliliters) lukewarm water

Instructions

  1. Preheat Oven and Pizza Stone: Place a large pizza stone on the center rack of your oven and preheat it to 500˚F (260˚C). This ensures the stone is hot enough to cook the lavash quickly and evenly.
  2. Prepare the Dough: In the bowl of a stand mixer fitted with a dough hook or in a large mixing bowl, combine the all-purpose flour and salt. Gradually stir in the lukewarm water and knead the dough until it becomes smooth and soft. Adjust the water or flour as needed to avoid a crumbly or sticky texture.
  3. Rest the Dough: Cover the dough with plastic wrap or a clean towel and let it rest for 30 minutes to allow gluten to relax, making it easier to roll out.
  4. Divide the Dough: After resting, cut the dough into 4 equal pieces. Keep pieces covered to prevent drying out.
  5. Roll Out Lavash: Roll one piece of dough on a work surface into a long oval or rectangular shape, rolling it as thinly as possible to achieve the characteristic thinness of lavash.
  6. Bake on Pizza Stone: Carefully transfer the rolled dough onto the preheated pizza stone. Bake for 2-3 minutes until the bread puffs up and develops golden spots.
  7. Moisten and Cover: Remove the cooked lavash to a plate and lightly spray or sprinkle with water to keep it soft. Cover with a damp cloth.
  8. Repeat: Repeat the rolling, baking, spraying, and covering process with the remaining pieces of dough, stacking them as you go.
  9. Storage: After cooling, store the lavash in an airtight bag at room temperature for immediate use, or freeze for up to one month for longer storage.

Notes

  • Using a pizza stone is essential to achieve the authentic crispy texture and quick cooking time.
  • If you don’t have a stand mixer, knead by hand for about 10 minutes until dough is smooth.
  • Rolling the dough as thin as possible is key to light, flexible lavash.
  • Sprinkling or spraying water after baking keeps the lavash soft and pliable.
  • Leftover lavash freezes well; thaw at room temperature before use.

Keywords: homemade lavash, Armenian flatbread, traditional bread, pizza stone bread, thin flatbread, easy bread recipe

Find it online: https://mixitwitjoe.com/homemade-lavash-flatbread-recipe/