Lavash Bread – An Ancient Cracker-Like Flatbread

Lavash bread is a thin, flatbread traditionally served in many Middle Eastern and Mediterranean countries. This ancient flatbread has been made for thousands of years and is still a favorite amongst many. Lavash bread is typically served with gyros and shawarma, as well as being used as wraps and flatbreads.

Lavash bread has a distinctive, cracker-like texture that is created by stretching and rolling the dough until it is paper-thin. The dough is traditionally made using flour, water and salt, though other ingredients such as yeast or yogurt can be added for a slightly different flavor. The dough is then flattened and brushed with oil or butter and slowly baked in a oven until it is golden and crisp.

Lavash bread has become increasingly popular in the United States in recent years, being used as a base for healthy wraps and flatbread pizzas. This simple, yet flavorful flatbread is a delicious and versatile addition to any meal and can be used in a variety of dishes.

Lavash Bread Recipe


-2 cups all-purpose flour
-2 teaspoons salt
-1 tablespoon sugar
-1 ½ teaspoons instant yeast
-1 cup warm water
-2 tablespoons olive oil


1. In a large bowl, mix together the flour, salt, sugar and yeast.
2. Add in the warm water and olive oil and mix until a smooth dough forms.
3. Turn the dough out onto a lightly floured surface and knead for 8-10 minutes or until the dough is smooth and elastic.
4. Cover the bowl with a damp cloth and leave to rest at room temperature for 1 hour.
5. Divide the dough into 4-5 equal portions.
6. Working with one piece of dough at a time, roll the dough out on a lightly floured surface until it is paper-thin.
7. Brush the top surface with a little olive oil and transfer the dough to a baking sheet.
8. Bake in a preheated 350°F oven for 8-10 minutes or until the lavash bread is golden and crisp.
9. Remove from the oven and cool on a wire rack before serving.