Easy Lavash Bread

Author: Marthinus Strydom
Category: Bread
Serves/Qty: 20.00
Heidi Strydom

Lavash is a thin flatbread usually leavened, traditionally baked in a tandoor or on a sajj, and common to the cuisines of South Caucasus.

Marthinus Strydom

Pairs well with
Punjabi lamb curry

The Story

Lavash is a traditional Armenian thin bread that represents our national cuisine and originates from Ancient Armenia. The preparation of Lavash demands special skills and great efforts. Do you know that only women prepare and bake the Armenian flatbread? This is not a rule but a tradition that comes from ancient times.

This lavash bread recipe is easy, reliable and made with simple ingredients. Lavash is soft and perfect for wraps and sandwiches.

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Adjust Quanities

177 g warm water
184 g warm milk
1 tbsp (3 Teaspoons) vegetable oil
6.25 g sugar
1 tsp salt
9.30 g instant yeast
300 g all purpose flour


  1. In a large bowl mix water, milk, oil, sugar, salt and instant yeast.
  2. Slowly add in the flour and mix using your hands or stand mixer until the dough comes together. This would take between 8 to 10 minutes. The dough will be a bit sticky.
  3. Rub a bit of oil all over the dough and place it in a large bowl. Cover and let it rise for 40 minutes. (I usually let mine rise in an "off" oven)
  4. After 40 minutes, gently deflate the dough and divide it into 20 pieces. shape each piece into a ball. Cover them all with a kitchen towel so they don't dry as you cook them.
  5. Heat a nonstick pan over medium heat. Flour your surface and your rolling dough very well. Place a dough ball on the surface and roll it out to be very thin.
  6. Place it on the hot pan and cook for 45 seconds to one minute. There will be bubbles. Flip and cook on the other side for about 30-45 seconds. Place the bread on a plate and cover with a kitchen towel.
  7. Repeat with the remaining dough.

NB: If the dough is too wet when you mix it the first time, you can add some flour, one tablespoon at a time.