Lavash (Armenian Flatbread)

Course Bread
Cuisine Armenian
Keyword Armenia, Armenian, bread, flatbread, lavash
Prep Time 20 minutes
Cook Time 2 minutes
Resting Time: 1 hour 30 minutes
Total Time 1 hour 52 minutes
Servings 10 Lavash


  • 2 teaspoons active dry yeast
  • 1 1/2 cups (12 ounces) warm water 105-115 degrees F
  • 3 1/4 cups (1 pound) all purpose flour
  • 2 teaspoons salt
  • 3 tablespoons olive oil


  • In a small bowl, sprinkle yeast over warm water. Let sit for a minute, stir to combine, then let sit until frothy, about 10 minutes.
  • In the bowl of a large food processor fitted with a dough blade or a large bowl, combine flour and salt. Stir in yeast with water and oil until dough comes together. It will be a wet dough.
  • Lightly oil a large bowl and add dough. Cover and let rise until doubled, about 1 1/2 hours.
  • Preheat oven to 500 degrees If available, place pizza stone on middle rack of oven.
  • On a floured baker's peel or parchment, pull off a piece of dough slightly larger than a golf ball and roll as thinly as possible. Slide onto stone from baker's peel or slide parchment onto stone using a baking sheet. If stone is unavailable, use a lightly oiled large baking sheet. Bake in preheated oven just until puffed and turning golden in spots on bottom, about 90 seconds. Immediately remove from oven and repeat with remaining dough.