Can I make lavash without an oven?

Yes, you can cook it on a skillet. Heat on medium, flipping until golden.

Is lavash bread gluten-free?

Traditionally, no. But you can make it gluten-free using alternative flours.

How long does lavash keep?

Store in an airtight container for 2-3 days or freeze for months.

Can I add other toppings?

Absolutely! Try poppy seeds, garlic powder, or even a sprinkle of chili flakes.

What dishes pair best with lavash?

Hummus, baba ghanoush, kebabs, and even soups.

Why is my lavash not soft?

Ensure the dough isn’t too dry and avoid over-baking.

Is lavash traditionally unleavened?

Yes, though modern variations sometimes include yeast for fluffiness.

Master the Art of Lavash Bread at Home

Name: Lavash Bread Recipe with Za'atar Twist
Prep time: 40 min
Cook time: 10 min
Total time: 50 min
Cuisine: Middle Eastern
Ingredients: 2½ cups (315g) all-purpose flour; 1 teaspoon salt; 1 teaspoon sugar; ⅔ cup (160ml) lukewarm water; 1 egg white, lightly beaten; 2 tablespoons (30g) melted butter; 2 tablespoons za’atar (optional); 1 tablespoon sesame seeds (optional)

Description

Lavash bread is a traditional Armenian flatbread that’s soft, thin, and versatile. Perfect for wraps, dips, or enjoying on its own, this recipe adds a unique za’atar twist for a fragrant and flavorful finish. Made with a simple dough and baked to golden perfection, this lavash is easy to make and brings authentic flavors to your table.

Equipment:

Ingredients

Units Scale

2 1/2 cups (315g) all-purpose flour
1 teaspoon salt
1 teaspoon sugar
2/3 cup (160ml) lukewarm water
1 egg white, lightly beaten
2 tablespoons (30g) melted butter
2 tablespoons za’atar (optional)
1 tablespoon sesame seeds (optional)

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Instructions

Prepare the Dough:
In a large mixing bowl, whisk together the flour, salt, and sugar. Gradually add the lukewarm water and melted butter, stirring until the dough begins to come together.
Knead and Rest:
Transfer the dough to a floured surface and knead for about 5 minutes until it’s smooth and elastic. Divide into 10 equal portions, shape into balls, and cover with a damp cloth. Let the dough rest for 30 minutes.
Preheat the Oven:
Preheat your oven to 400°F (200°C). Line baking sheets with parchment paper.
Roll Out the Dough:
On a lightly floured surface, roll each dough ball into a thin circle, about 12 inches in diameter. Aim for a paper-thin consistency for the best texture.
Add Toppings:
Place the rolled dough on the prepared baking sheets. Brush each piece lightly with the beaten egg white. Sprinkle za’atar and sesame seeds evenly over the top for added flavor and texture.
Bake:
Bake for 8-10 minutes, or until the edges are lightly golden. Keep an eye on them to prevent over-browning.
Cool and Serve:
Remove the lavash from the oven and transfer to a wire rack to cool. Serve warm or at room temperature.

Notes

Adding za’atar to the lavash elevates its flavor profile, giving it a zesty and aromatic touch that sets it apart from traditional recipes. This simple addition enhances the bread’s versatility, making it perfect for pairing with Middle Eastern dips like hummus or baba ghanoush.
Storage: Store lavash in an airtight container at room temperature for up to 3 days or freeze for longer storage.
Alternative Toppings: Swap za’atar for dried herbs like thyme or oregano, or leave the topping off for a plain version.

Nutrition

Serving Size: 1 piece
Calories: ~120
Fat: 2g
Carbohydrates: 20g
Fiber: 1g
Protein: 3g