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Crispy Thin Lavash Flatbread: Homemade Middle Eastern Cracker Bread

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Pareve

Traditional lavash is a crisp, thin cracker bread from Armenia, Turkey and Iran, not the soft wrap sold in stores. It’s made with flour, salt, warm water and olive oil, rolled paper-thin and baked until golden and crackly.

Roll It Thin

Let the dough rest so the gluten relaxes, then roll it as thin as you can, stretching it by hand until almost see-through. A few holes are fine. If it springs back, let it rest another 10 minutes. Brush with olive oil and sprinkle with sesame or nigella seeds before baking. Bake until golden and crisp, then break into pieces.

Kosher Notes

Lavash is pareve, so it works with dips at any meal.

Storing

Store airtight for several days; re-crisp at 300°F for 2 to 3 minutes.

Crispy Thin Lavash Flatbread: Homemade Middle Eastern Cracker Bread
This authentic crispy lavash flatbread recipe creates paper-thin, crackling sheets perfect for dipping or breaking into shards for mezze platters.
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Prep Time 45 minutes
Cook Time 4 minutes
Total Time 49 minutes
Servings: 4 large sheets
Course: Appetizer, Bread
Cuisine: Armenian, Middle Eastern
Calories: 165
Ingredients Method Notes

Ingredients
  

  • 2 cups all-purpose flour plus extra for dusting
  • 1 teaspoon kosher salt
  • 3/4 cup warm water
  • 2 tablespoons olive oil
  • 1/2 teaspoon active dry yeast optional, for slight tang

What I use for this recipe

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Method
 

  1. Mix flour and salt in a large bowl. If using yeast, dissolve it in the warm water and let sit for 5 minutes until foamy. If not using yeast, just use warm water.
  2. Make a well in the flour and pour in the water and olive oil. Mix with a wooden spoon until a shaggy dough forms, then knead on a floured surface for 8-10 minutes until smooth and elastic. The dough should be quite soft and slightly sticky.
  3. Place dough in an oiled bowl, cover with a damp towel, and let rest for 30 minutes at room temperature. This rest is crucial for easy rolling.
  4. Preheat oven to 475°F (245°C). Place a large baking sheet or pizza stone in the oven to heat up.
  5. Divide dough into 4 equal pieces. On a well-floured surface, roll each piece as thin as possible with a rolling pin, then gently stretch by hand until nearly translucent. The sheet should be roughly 12-14 inches across. Don't worry about perfect shapes or small holes.
  6. Carefully transfer one sheet to the hot baking sheet using your hands or a large spatula. Bake for 2-4 minutes until golden brown and crispy with bubbled spots. It should sound hollow when tapped.
  7. Remove and cool on a wire rack. The lavash will continue crisping as it cools and should crackle. Repeat with remaining dough sheets.
  8. Break into irregular pieces to serve, or store whole sheets in an airtight container for up to 1 week.

Notes

For extra flavor, brush with olive oil and sprinkle with sesame seeds or nigella seeds before baking. If the dough springs back while rolling, let it rest another 10 minutes. Lavash can be made ahead and stored airtight for several days. To re-crisp, warm in a 300°F oven for 2-3 minutes.
Nutrition Facts
4 servings per recipe
Serving size 1 serving
Calories 165
% Daily Value*
Total Fat 2g 3%
Saturated Fat 0.3g 2%
Trans Fat 0g
Cholesterol 0mg
Sodium 295mg 13%
Dietary Fiber 1.5g 5%
Total Sugars 0.5g
Protein 5g 10%
*Percent Daily Values are based on a 2,000 calorie diet.

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Ess gezunterheit!

Yiddish for "eat in good health." Kosher recipes for Shabbat, the holidays and every weeknight, with meat, dairy and pareve always kept apart.

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