Middle Eastern Lavash Bread Recipe

5 from 3 votes

Try this Middle Eastern Lavash Bread Recipe whether you're looking for a tasty snack or a delicious accompaniment to your meal.

Prep Time10

Cook Time30

Total Time40

Course: Breakfast, Side Dish

Cuisine: Middle Eastern, Turkish

Diet: Halal, Vegan, Vegetarian

Servings: pieces

Calories: 172kcal

In a large mixing bowl, combine the warm water, milk, sugar, and yeast.
Add the flour to the mixing bowl along with the salt, and mix until forming a soft and sticky dough. Depending on the type of flour or the humidity of the room, you might need less flour than the recipe calls for.
Knead the dough on a floured surface for about 10 minutes, until it's smooth and elastic. Alternatively, you can use a stand mixer with a dough hook.
Return the dough to the bowl, cover it with a clean kitchen cloth and let it rise in a warm place for about 1 hour or until it has doubled its size.

When the dough doubled its size, gently deflate it and place it on a lightly floured surface.
Divide the dough into 10 equal pieces and turn them into balls. Place them a few centimeters apart from each other and lightly sprinkle them with flour.
Cover with a clean kitchen cloth and let them rest for 15 minutes.
Place a large nonstick frying pan size of 23 cm (9") or larger on medium-high heat and start rolling the dough balls out.
Working one piece at a time, roll one dough ball into a 23 cm (9") dia disc on a lightly floured surface with a rolling pin.

When the pan is hot, place the rolled-out lavash bread on the pan and cook for 1-2 minutes, until air bubbles appear on the surface and light brown spots appear on the bottom.
Flip the dough and cook for another 30 seconds on the other side.
Transfer it to a plate and cover it with a clean kitchen towel.
Roll another dough ball into a circle while the first one is cooking in the pan. Repeat rolling and cooking until you run out of dough balls.
Keep the cooked lavash bread covered with a clean kitchen towel to keep them warm, while you cook the rest.

Add the flour gradually when making the dough. Depending on the type of flour or the humidity of the room, you might need less flour than the recipe calls for.
Resting the dough balls after shaping makes the dough easy to roll out as thinly as possible.
Use a thin dowel known as an oklava, the same as I use for making Su Boregi - Water Borek and Homemade Turkish Baklava, to easily get the dough evenly paper-thin.
Make sure your pan is nice and hot before starting to cook your lavash bread. This will help them to puff up and form air pockets/bubbles.
Stack the cooked lavash bread up on a plate, and wrap them up with a clean kitchen towel to keep them warm and soft while cooking the rest.
Wrap the leftovers tightly in plastic wrap and store it in the freezer for up to 3 months.
The best way to warm the lavash bread is to warm them up on a hot non-stick frying pan for 20 to 30 seconds. Alternatively, you can microwave them for 20 seconds.