Crispy Thin Lavash Flatbread: Homemade Middle Eastern Cracker Bread

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I discovered lavash by accident when I was trying to use up some leftover bread dough. I rolled it paper-thin and forgot about it in the oven while I was on a phone call. What came out was this impossibly crispy, golden sheet that cracked when I touched it. That happy mistake taught me that real lavash isn’t the soft wrap you find at the grocery store, it’s actually a crispy cracker bread that’s been a staple across Armenia, Turkey, and Iran for centuries.

The key to authentic lavash is getting the dough thin enough that you can almost see through it. I use a rolling pin to get it started, then I stretch sections by hand until it’s gossamer-thin. Don’t worry if you get a few holes, they just add character. The dough needs to be quite wet initially, which makes it easier to roll out without tearing. I let mine rest for about 30 minutes so the gluten relaxes.

Getting Lavash Paper-Thin

What I love about making lavash is how it transforms in the oven. It bubbles and puffs in spots, creating these beautiful blistered areas that get extra crispy. The whole sheet bakes in just 3 to 4 minutes at high heat. You’ll hear it crackling as it cools, which means you’ve got it right. Store-bought lavash never has that satisfying crunch.

The Secret to Perfect Crispiness

This bread is perfect for breaking into shards and serving with hummus, baba ganoush, or just good olive oil and za’atar. I also love crushing it up to use as a crunchy topping for salads or soups. It keeps well in an airtight container for about a week, though it rarely lasts that long in my house.

Crispy Thin Lavash Flatbread: Homemade Middle Eastern Cracker Bread - Middle Eastern recipe
I discovered lavash by accident when I was trying to use up some leftover bread dough. I rolled it paper-thin and forgot about it in the oven while I was on a phone call. What came out was this impossibly crispy, golden sheet that cracked when I touched it. That happy mistake taught me that real lavash isn't the soft wrap you find at the grocery store, it's actually a crispy cracker bread that's been a staple across Armenia, Turkey, and Iran for centuries. The key to authentic lavash is getting the dough thin enough that you can almost see through it. I use a rolling pin to get it started, then I stretch sections by hand until it's gossamer-thin. Don't worry if you get a few holes, they just add character. The dough needs to be quite wet initially, which makes it easier to roll out without tearing. I let mine rest for about 30 minutes so the gluten relaxes. What I love about making lavash is how it transforms in the oven. It bubbles and puffs in spots, creating these beautiful blistered areas that get extra crispy. The whole sheet bakes in just 3 to 4 minutes at high heat. You'll hear it crackling as it cools, which means you've got it right. Store-bought lavash never has that satisfying crunch. This bread is perfect for breaking into shards and serving with hummus, baba ganoush, or just good olive oil and za'atar. I also love crushing it up to use as a crunchy topping for salads or soups. It keeps well in an airtight container for about a week, though it rarely lasts that long in my house.
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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

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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