Homemade Lavash
Thin pan lavash is about the simplest bread you can make at home: flour, water, salt and a little oil. The trick is resting the dough so it rolls out almost see-through, then cooking the sheets just long enough. Stacked under a tea towel, they steam each other soft and supple.
- Prep
- 25 min
- Cook
- 16 min
- Rest
- 30 min
- Total
- 1 h 11 min
- Servings
- 8
- Level
- Easy
- Per serving
- 205 kcal
Ingredients
Makes: 8 flatbreads Ø 28 cm
Shopping list
The ingredients for the servings you chose — copy them or send them to a messenger. Tick what you already have at home: only the rest goes on the list.
Method
-
Step 1: Make the dough
Mix the flour and salt, pour in the warm water and oil and stir together. Knead for 5–7 minutes until smooth, soft and elastic — about as soft as an earlobe.
-
Step 2: Rest
Cover with an upturned bowl or cling film and leave for 30 minutes. The gluten relaxes, so the dough rolls out thin without springing back.
-
Step 3: Divide
Divide the dough into 8 pieces of about 80 g and roll into balls. Keep them covered so they don’t dry out.
-
Step 4: Roll very thin
On a lightly floured surface, roll a ball into a round or oval 28–30 cm across and 1–1.5 mm thick — thin enough to see the worktop through it.
-
Step 5: Cook in a dry pan
Heat a large dry frying pan over medium-high heat for 2–3 minutes. Lay in a sheet and cook for 30–45 seconds until it bubbles and the underside has light brown spots, then flip and cook for another 20–30 seconds.
-
Step 6: Stack under a towel
Move each flatbread straight onto a damp clean tea towel and fold the other half over. The steam softens the stack; overcooked lavash turns brittle instead.
-
Step 7: Keep going
Roll the next sheet while one cooks. Stack them under the towel as you go and serve once they have cooled a little.
Tips & variations
-
Tip
If the dough keeps shrinking back, cover it for another 10 minutes — patience works where force doesn’t.
-
Variation
Scatter a rolled sheet with sesame or nigella seeds and roll lightly so they press in.
-
Storage
Keep in a bag at room temperature for 2 days, or freeze between sheets of baking paper for 2 months. Revive dry sheets with a sprinkle of water in a covered pan.
Nutrition
| 1 serving | Whole dish 8 servings | |
|---|---|---|
| Energy | 205 kcal | 1,640 kcal |
| Protein | 5 g | 40 g |
| Fat | 4 g | 32 g |
| Carbohydrates | 37 g | 296 g |
Approximate values calculated from standard ingredient data.
Cooked it? Rate the recipe
No ratings yet — yours will be the first.
