Go Back
+ servings
lavash bread on a flowered dish cloth with other fixings in the background
Print Recipe
5 from 1 vote

Lavash Bread (Yeastless Armenian Flatbread)

Lavash Bread recipe using only 3 ingredients: flour, salt, and warm water. 
Prep Time10 mins
Cook Time20 mins
Resting Time2 hrs
Total Time2 hrs 30 mins
Course: Breakfast, side, Snack
Cuisine: Middle Eastern
Servings: 4 lavash
Calories: 330kcal


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

Optional Ingredients

  • 1 tsp. sesame seeds, chives, and za'atar seasoning


  • Whisk flour and salt together and add to a standing mixer.
  • Using a dough hook, slowly drizzle warm water over the flour mixture while the machine is running.
  • Mix until the dough comes together, scraping the sides of the bowl when necessary. If needed, add a few additional tablespoons of warm water to wet the dry flour on the bottom of the bowl.
  • Once the dough comes together, cover it with saran wrap and place in a warm location for an hour.
  • After one hour, stretch the dough from the outside edges towards the center. Do this all the way around the dough ball then flip the dough over and form into a smooth ball.
  • Cover the bowl back up and allow the dough to rest for 30 minutes. Repeat this process one additional time.

Preheat oven to 425-degrees F

  • If you have a pizza stone, heat in a 425-degree F oven for at least 30 minutes.
  • Divide the dough into 4 balls. Take one of the dough balls out and cover the rest, so they don't dry out.
  • Flour your working surface and roll the dough ball as thin as possible into the desired shape.
  • The traditional shape is a rectangle or an oval. The shape also depends on the size of the stone or pan that you will be using. My lavash bread was approximately 13" x 9".
  • If you want to add sesame seeds, zaatar, or another topping, lightly brush the dough with oil or water before adding the topping and baking.
  • Transfer the dough onto parchment paper and into the oven. Bake for 5 minutes, or until the lavash bread begins to brown and bubbles appear.
  • Slide the bread off the parchment paper and onto another tray. Cover with a damp washcloth and continue with the remaining dough.
  • Lavash bread is best eaten as soon as it comes out of the oven. If you want to keep the lavash bread softer, mist with water before covering with a damp cloth.


  • If you don't have a stand mixer, just add the ingredients in the same order given then kneed by hand until the dough comes together and forms a smooth ball.
  • Try mixing some chives or dillweed into the dough before proofing it.
  • Spraying the lavash bread with water immediately after removing it from the oven and covering it with a damp washcloth helps to keep the texture of the bread more pliable.
  • Another way to soften the bread is to cover it with a damp cloth and microwave it for approximately 15 seconds. Or reheat it over a flame on the stovetop.
  • If you prefer a crispier texture, skip spraying it with water, or covering it with a damp cloth.
  • Serve crispy lavash bread like you would crackers, along with cheese.
  • Once cool, store lavash bread in a large ziplock bag and freeze up to a month.


Serving: 1lavash | Calories: 330kcal | Carbohydrates: 66g | Protein: 9g | Fat: 2g | Saturated Fat: 0g | Cholesterol: 0mg | Sodium: 581mg | Fiber: 3g | Sugar: 0g