Lavash Bread (Middle Eastern Flatbread)
This lavash bread recipe makes soft, thin, and flavorful homemade flatbread that’s perfect for wraps, dips, and mezze platters. An easy flatbread recipe and delicious addition to your collection of homemade bread and bread recipes.
Ingredients
- 3/4 cup warm water , at 110 °F degrees
- 1 tsp honey
- 1 1/2 tsp (5 g) dry instant yeast
- 1/4 cup extra-virgin olive oil
- 1/4 cup whole milk , at room temperature
- 3 cups (365 g) all-purpose flour
- 1 tsp kosher salt
Instructions
- Place 3/4 cup of warm water and 1 tsp of honey in a small bowl and stir until the honey is melted. Add the yeast and let it sit for 5 minutes. Then stir in the olive oil and milk until well combined.
- In a large mixing bowl, combine the flour and salt.
- Add the yeast mixture and knead the dough by hand for about 5 minutes until no flour remains and the dough is smooth. If it’s too sticky to work with, sprinkle in a bit more flour, 1 tablespoon at a time.
- Turn the dough into a ball and place in a bowl.
- Cover the dough with a kitchen towel and let it rise for 30- 45 minutes or until doubled in size.
- Transfer the rested dough onto a lightly floured surface.Shape the dough into a log and divide into 10 equal sized portions.
- Roll each piece into a small ball, dust it with flour, and transfer it onto a baking sheet. Cover with a kitchen towel and let it rest for 20 minutes.
- Heat a large (10- or 12-inch) nonstick or cast-iron skillet over high heat until it is really hot. To test the right temperature, add a few drops of water to the skillet. If they sizzle and disappear right away, your skillet is ready.
- Roll one piece of dough into a thin 10-inch round, adding a little extra flour as needed to prevent sticking. Don’t worry if the shape isn’t perfectly round- rustic flatbreads are meant to look homemade.
- Carefully place the rolled dough into the hot skillet. Cook briefly until bubbles begin to appear, then flip. Continue flipping every few seconds until the lavash is fully cooked with light golden spots and a soft, flexible texture.
- Transfer the cooked lavash to a tray or plate and cover with a clean kitchen towel to keep the bread soft and pliable. Continue with the remaining dough until all the flatbreads are cooked, then serve warm or store for later.
Notes
- Let the Dough Rise Properly – Giving the dough enough time to rise is important for soft and flexible lavash. If the dough hasn’t risen enough, the bread can turn out stiff. Keep the dough balls covered while rolling to prevent them from drying out.
- Keep the Lavash Soft – As each flatbread finishes cooking, transfer it to a plate or tray and cover with a clean kitchen towel to keep it warm and soft while you cook the remaining dough.
- Add Extra Flavor – For more flavor, lightly brush the uncooked lavash with olive oil and sprinkle with minced garlic and fresh parsley before cooking.
- Storage – Once the lavash has cooled completely, store it in an airtight container or sealed bag at room temperature for up to 4 days.
- Reheating – To warm the bread, heat it in a low oven at 325°F (160°C) for about 8–10 minutes until soft and warmed through. You can also wrap it in a slightly damp paper towel and microwave for about 30 seconds.