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Lavash (Armenian Flatbread)

A recipe for Lavash (Armenian Flatbread). Flour, salt, and water are combined to form a smooth dough, rolled into thin sheets, and baked until golden.
Course Bread
Cuisine Armenian
Keyword Armenia, Armenian, bread, flatbread, lavash
Prep Time 20 minutes
Cook Time 3 minutes
Resting Time: 30 minutes
Total Time 53 minutes
Servings 4 Lavash


  • 3 cups all-purpose flour
  • 1/2 teaspoon salt
  • 1 cup warm water


  • Place a large pizza stone in the center rack of an oven and preheat to 500˚F.
  • In the bowl of a stand mixer fitted with a dough hook or a large bowl, combine the flour and salt. Stir in the water and knead to form a smooth and soft dough. If too crumbly, add a little more water. If too sticky, add a little more flour. Cover the bowl with plastic or a towel and allow to rest for 30 minutes.
  • Cut the rested dough into 4 equal pieces. Place one piece on a work surface and cover the others. Roll the dough into a long oval or rectangle as thin as possible.
  • Carefully transfer to the preheated stone and cook until puffed with golden spots, about 2-3 minutes. Remove to a plate and lightly spray or sprinkle with water. Cover with a damp cloth and repeat with remaining pieces of dough, spraying them with water and stacking with the previously cooked lavash.
  • After cooling, store in an airtight bag at room temperature or freeze for up to one month.