Lavash Bread

Lavash Bread

This delicious traditional Armenian flatbread recipe is courtesy of writer & baker Jessie at Try pairing it with chicken curry or a greek salad. It is also makes a delicious snack when dipped in hummus. To see her full photo tutorial, please visit her blog

Makes about 20 pieces


  • 120 grams (1 cup) all purpose flour
  • 1 grams (1/4 teaspoon) active dry yeast
  • 8 grams (2 teaspoons) sugar
  • 8 grams (2 teaspoons) salt
  • 72 grams warm water (about ⅓ cup)
  • 8 grams (2 teaspoons) CalPure® California Extra Virgin Avocado Oil, plus more for brushing bread
  • Seeds or spices, to top
  • Salt to taste    


  1. In a mixing bowl, combine flour, yeast, salt and sugar. Add in warm water and oil to mix until all incorporated.
  2. Knead dough until smooth consistency, maybe adding water if it's too dry. Place in an oiled bowl, cover with a damp towel, and let rise for 1 hour.
  3. Knock dough down and let rise again for 3 more hours.
  4. Remove dough from container onto floured work surface. Roll out to about 1/8 to 1/4 inch thick (thinner if you want it more cracker-like). 
  5. Cut dough sheets into random size pieces about 5-9 inches (about twice the size of tortilla chips). Brush one side with more extra virgin avocado oil.
  6. Heat up a skillet over medium-high heat. 
  7. Toast, oil side down, for 1 minute or until golden brown. While first side is down, brush oil on the back side and sprinkle the spices on top, if using. 
  8. Flip and toast on the second side, noting that it will take less time than the first side. Once done, transfer to a wire rack to cool. 
  9. Continue with the remaining portions of dough. tore these, loosely wrapped, at room temperature for up to 3 days. 

how to make lavash bread

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