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Tips & Recipes

Making Lavash

Lavash, also known as lahvash or cracker bread, is a soft, thin flatbread made with flour, water, and salt. It is the most widespread type of bread in Iran, Pakistan, Armenia, Azerbaijan and Georgia. Toasted sesame seeds and/or poppy seeds are sometimes sprinkled on it before baking, though this is very uncommon in Armenia. While some wrap breads sold in the United States label themselves as lavash, actual lavash is significantly thinner than those products.

While flexible like a tortilla when fresh, lavash dries out quickly and becomes brittle and hard. The soft form tastes better and is easier to use when making wrap sandwiches; however, the dry form can be used for long-term storage and is used instead of leavened bread in Eucharist traditions by the Armenian Apostolic Church. Dry, left-over lavash is used in Iran to make quick meals after being rehydrated with water, butter and cheese. Lavash bread is also used with kebabs. In Turkey, a meat kebab rolled in a lavash bread takes the name "dürüm", possibly qualified by the kebab's first name. For example, an Adana Kebab rolled in a lavash bread takes the name of "Adana dürüm", the most popular dürüm type in Turkey.



  1. Mix all of the ingredients together, except for the seeds etc.
  2. Knead for 10 minutes
  3. Leave to rise in a warm place for about 90 minutes until doubled in size.
  4. Using a rolling pin, flatten into a paper-thin sheet. (The whole batch of dough should measure approximately 30 x 38 cm.)
  5. Heat up Your Shahi Tandoor
  6. Optional - glaze the dough with oil and sprinkle lightly with seeds, herbs or spices of your choice.
  7. Roll up your shirt sleeve and stick a ball to the wall of the tandoor. Careful not to burn your arm!
  8. Leave until cooked