Soft Lavash Bread Recipe for Wraps and Dipping

Quick Recipe Version (TL;DR)

• Yield: 8 large lavash flatbreads (about 10–11 inches each)
• Prep Time: 20 minutes
• Cook Time: 20 minutes
• Total Time: 1 hour 40 minutes (includes 60 minutes rising)

Quick Ingredients

• 3 1/2 cups (420 g) all-purpose flour
• 2 1/4 tsp (7 g) instant yeast
• 1 tbsp (12 g) granulated sugar
• 1 1/2 tsp (9 g) fine salt
• 2 tbsp (30 ml) olive oil
• 3/4 cup (180 g) plain yogurt (whole milk preferred)
• 3/4 cup (180 ml) warm water (110°F / 43°C)
• 1–2 tbsp flour for rolling (as needed)

Do This

• 1. Mix flour, yeast, sugar, and salt in a bowl.
• 2. Add olive oil, yogurt, and 110°F/43°C water; mix into a shaggy dough.
• 3. Knead 6–8 minutes until smooth; cover and rise 60 minutes.
• 4. Divide into 8 pieces; rest 10 minutes, covered.
• 5. Roll each piece very thin (about 10–11 inches).
• 6. Cook on a hot dry skillet (medium-high) for 45–75 seconds per side; stack under a towel to keep soft.

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Why You’ll Love This Recipe

• Soft or crisp: Keep it tender for wraps, or toast it for crackly chips and dipping.
• Stovetop-friendly: No oven or special equipment required—just a skillet or cast iron pan.
• Flexible and forgiving: The yogurt keeps the dough easy to roll and pleasantly chewy.
• Goes with everything: Hummus, kebabs, soups, salads, or breakfast eggs—lavash fits right in.

Grocery List

• Produce: None (optional: fresh herbs for serving)
• Dairy: Plain yogurt (whole milk preferred)
• Pantry: All-purpose flour, instant yeast, granulated sugar, fine salt, olive oil

Full Ingredients

Lavash Dough

• 3 1/2 cups (420 g) all-purpose flour, plus 1–2 tbsp more for rolling
• 2 1/4 tsp (7 g) instant yeast
• 1 tbsp (12 g) granulated sugar
• 1 1/2 tsp (9 g) fine salt
• 2 tbsp (30 ml) olive oil
• 3/4 cup (180 g) plain yogurt (whole milk preferred)
• 3/4 cup (180 ml) warm water (110°F / 43°C)

Optional for Serving

• Olive oil for brushing (1–2 tbsp / 15–30 ml)
• Za’atar or toasted sesame seeds (1–2 tsp)
• Flaky salt (a pinch)

Step-by-Step Instructions

Step 1: Mix the dry ingredients

In a large mixing bowl, whisk together the all-purpose flour, instant yeast, granulated sugar, and fine salt until evenly combined. This helps the yeast and salt distribute well so the dough rises evenly.

Step 2: Add the wet ingredients and form a dough

Add the olive oil, plain yogurt, and warm water (aim for 110°F / 43°C). Mix with a sturdy spoon or your hand until a shaggy, sticky dough forms and there are no dry patches of flour left.

If the dough feels extremely dry and won’t come together, add additional warm water 1 teaspoon at a time. If it feels very wet and soupy, sprinkle in a little flour 1 tablespoon at a time.

Step 3: Knead until smooth and elastic

Turn the dough out onto a lightly floured counter and knead for 6–8 minutes, until the surface looks smoother and the dough feels elastic. It should be soft and slightly tacky, but not gluey.

If you prefer to knead in a stand mixer, use a dough hook on medium-low speed for 5 minutes.

Step 4: Let the dough rise

Shape the dough into a ball and place it in a lightly oiled bowl. Cover tightly (lid, plate, or plastic wrap) and let rise at room temperature until puffy and expanded, about 60 minutes at 70–75°F (21–24°C).

If your kitchen is cool, the rise may take closer to 75–90 minutes.

Step 5: Divide and rest for easier rolling

Turn the dough out onto the counter and divide into 8 equal pieces (about 95–100 g each, if you want to weigh them). Shape each piece into a smooth ball.

Cover the dough balls with a clean towel and let them rest for 10 minutes. This relaxes the gluten and makes rolling thin much easier.

Step 6: Roll each lavash thin

Working with one dough ball at a time (keep the others covered), lightly flour the counter and rolling pin. Roll the dough into a thin round or oval about 10–11 inches (25–28 cm) wide.

Aim for roughly 1/16 inch (1–2 mm) thick. Don’t worry if the shape is rustic; lavash is very forgiving. Use just enough flour to prevent sticking, and brush off any excess flour from the surface before cooking.

Step 7: Cook on a hot skillet and keep them soft

Heat a large dry skillet or cast iron pan over medium-high heat for 5 minutes. It’s ready when a drop of water sizzles immediately. (If the pan smokes aggressively, lower the heat slightly.)

Lay one rolled lavash into the hot pan. Cook until bubbles form and the underside has scattered golden-brown spots, about 45–60 seconds. Flip and cook the second side 30–60 seconds more, pressing gently with a spatula if needed to encourage even contact.

Transfer to a plate and cover with a clean towel to trap steam and keep the lavash soft and bendable. Repeat with remaining dough, adjusting heat as needed so the bread blisters but doesn’t burn.

Optional crisping: For cracker-like lavash, place cooked lavash directly on an oven rack at 375°F (190°C) for 6–8 minutes, flipping halfway, until dry and crisp.

Pro Tips

• Keep the stack covered: Fresh lavash dries quickly. Stacking under a towel keeps it soft and rollable.
• Use high heat, short cook time: Lavash should blister and spot, not slowly dry out in the pan. If it turns brittle, your heat is likely too low or cook time too long.
• Rest before rolling: The 10-minute rest prevents the dough from “springing back” so you can roll it paper-thin.
• Flour lightly: Too much bench flour can burn in the skillet and leave bitter specks. Brush off excess before cooking.
• Make it wrap-friendly: If you want extra-soft lavash for wraps, brush very lightly with water as it comes off the pan, then cover with the towel.

Variations

• Whole wheat lavash: Replace 1 cup (120 g) of the all-purpose flour with 1 cup (120 g) whole wheat flour. Add 1–2 tbsp (15–30 ml) extra water if the dough feels stiff.
• Za’atar lavash: Brush cooked lavash with 1 tbsp (15 ml) olive oil and sprinkle with 1–2 tsp za’atar and a pinch of flaky salt while warm.
• Sesame lavash: Before cooking, lightly mist one side of the rolled dough with water and press into 1–2 tsp toasted sesame seeds, then cook seed-side down first.

Storage & Make-Ahead

Room temperature: Let lavash cool completely, then store in a sealed zip-top bag or airtight container for up to 2 days. To soften, sprinkle lightly with water and warm in a skillet over medium heat for 15–30 seconds per side.

Refrigerator: Store tightly wrapped for up to 5 days. Warm before serving for best texture.

Freezer: Freeze with parchment between pieces in a freezer bag for up to 2 months. Thaw at room temperature for 30–60 minutes, then rewarm briefly in a skillet.

Make-ahead tip: You can mix the dough, cover, and refrigerate it for 8–24 hours. Let it sit at room temperature for 45–60 minutes before dividing and rolling.

Nutrition (per serving)

Approximate per 1 lavash (1 of 8): 230 calories, 6 g protein, 44 g carbohydrates, 4 g fat, 2 g sugar, 2 g fiber, 530 mg sodium.