Lavash Flatbread
Flatbreads
Paper-thin, crispy-chewy lavash flatbread. Perfect for wraps, dipping, or baking into crackers.
Prep Time
15 min
Proof Time
30 min
Bake Time
15 min
Servings
8
Calories
140
Ingredients
- 2½ cups all-purpose flour
- 1 tsp instant yeast
- ¾ cup warm water
- 2 tbsp olive oil
- 1 tsp salt
- 1 tsp sugar
Instructions
- 1
Mix
Combine flour, yeast, sugar, and salt. Add water and oil. Mix until a dough forms.
- 2
Knead & Rest
Knead 5 minutes until smooth. Cover and rest 30–60 minutes.
- 3
Shape
Divide into portions. Roll each into thin rounds on a floured surface.
- 4
Cook
Cook on a hot skillet or baking surface until puffed and charred in spots.
Baker's Notes
“A screaming-hot cooking surface is the single most important factor in flatbread baking. Get your skillet or stone as hot as it will go.”
— Baker Thomas Moreau
Nutrition Facts
140
cal
4g
Protein
3g
Fat
27g
Carbs
4g
Fiber
247mg
Sodium
Tips & Tricks
- •A screaming-hot cooking surface is essential for the best results.
- •Stack cooked flatbreads under a towel to keep them warm and pliable.
- •Most flatbreads are best eaten the same day they're made.
Reviews (3)
Just like from the bakery! The crust is crispy and the crumb is soft. Bravo for this extraordinary recipe.
Easy to prepare and so delicious! Even my picky kids went for seconds. This bread has become a staple in our home.
Excellent recipe. I followed the instructions to the letter and the result was perfect. My wife loved it. The best homemade bread I've made.
Baker Thomas Moreau
Head Baker & Recipe Developer
Red Seal Certified Baker
