Lavash

Here’s a Lavash recipe, a thin, crisp or soft Armenian flatbread, traditionally made with simple ingredients. This version allows you to bake it as either soft wrap-style bread or crispy crackers.

Lavash Recipe

Servings: 4 large sheets (or 16 crackers)
Preparation Time: 15 minutes
Resting Time: 30 minutes
Cooking Time: 10–12 minutes

Ingredients

• 200g wheat flour (plain or bread flour)

• 50g wholemeal wheat flour (optional, for extra flavor)

• ½ tsp salt

• ½ tsp sugar (optional, for a slight sweetness)

• ½ tsp baking soda (sodium bicarbonate)

• ¼ tsp malic acid or tartaric acid (to activate the soda)

• 100ml warm water

• 1 tbsp olive oil

Optional toppings (for crispy lavash crackers)

• Sesame seeds

• Nigella seeds

• Sea salt flakes

Equipment Needed

✅ Mixing bowl – For combining ingredients
✅ Rolling pin – To roll out thin dough
✅ Baking sheet – For baking
✅ Parchment paper – To prevent sticking
✅ Pastry brush – If adding toppings (optional)
✅ Fork or skewer – To dock the dough and prevent puffing

Instructions

1. Mix the dry ingredients: In a bowl, whisk together the flour, salt, sugar, baking soda, and malic (or tartaric) acid.

2. Add wet ingredients: Pour in the warm water and olive oil. Mix until a rough dough forms.

3. Knead: Transfer the dough to a floured surface and knead for 5 minutes until smooth.

4. Rest: Cover with a damp towel and let the dough rest for 30 minutes at room temperature.

5. Preheat oven: Set to 200°C (400°F). Line a baking sheet with parchment paper.

6. Roll out the dough: Divide the dough into 2–4 portions. Roll each portion out very thin (1–2mm thick) into a rectangle or oval.

7. For soft lavash:

   • Place directly on the hot baking sheet and bake for 5–7 minutes until puffed and slightly golden.

8. For crispy lavash crackers:

   • Dock with a fork to prevent excessive bubbling.

   • Brush with olive oil and sprinkle with seeds or salt (optional).

   • Bake for 10–12 minutes until golden and crisp.

9. Cool: Let cool on a wire rack. Break into pieces for crackers or use whole for wraps.

Serving Suggestions

• Soft lavash: Use for wraps, sandwiches, or kebabs.

• Crispy lavash: Serve with hummus, baba ganoush, or cheese platters.