Soft Lavash Bread Recipe (4 Ingredients)

Lavash Bread is a soft and tasty bread from the Mediterranean. It is really easy to make, and you only need a few simple ingredients like flour and olive oil.

You can use it in so many ways: eat it with sandwiches, dip it in soup, or even wrap your favorite foods inside. If you need it to be gluten-free, don’t worry! You can just use gluten-free flour, and it will still taste amazing.

I also have other healthy bread recipes you might like, such as my Ezekiel bread or Garnivor bread. Baking your own bread can be fun, and it tastes so much better when you make it yourself

Ingredient Overview

Everything is basic and easy to find. This simplicity is what makes lavash bread so special and reliable for everyday baking. You can find the exact amounts at the end of the post.

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All-purpose flour
This provides the perfect balance of strength and softness. If you need a gluten-free version, a high-quality 1-to-1 baking blend works best here, though the dough will be slightly less elastic.

Olive oil
This is the secret to a soft crumb. It keeps the dough conditioned so it doesn’t dry out in the pan.

Salt
Essential for flavor. Without it, the bread will taste flat, no matter how good your fillings are.

Yeast
This gives the bread a tiny bit of “puff” and that signature yeasty aroma.

Quick Tip: If you’re in a rush and can’t wait for a rise, you can sub this with baking powder for a “quick-fix” version.

Water
Aim for about 105°F to 110°F. If the water is too hot, it kills the yeast; too cold, and it won’t wake up.

Step by Step Preparation

Making lavash bread is straightforward and relaxing. Each step builds on the last, giving you full control over texture and thickness.

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Mixing the Dough

In a large bowl, whisk together your flour, salt, and sugar. Gradually pour in your warm water (or milk for a richer crumb) while mixing by hand. As the flour absorbs the liquid, add in your olive oil or melted butter. You’re looking for a dough that is soft and cohesive but not aggressively sticky.

Kneading Until Smooth

Move the dough to a lightly floured surface. Using the heel of your hand, knead the dough gently. You want to develop just enough gluten to make the dough elastic. This is what allows you to roll the Lavash paper-thin without it snapping or tearing.

Tips: Once smooth, let the dough rest. This “nap” lets the gluten relax, making the rolling process much easier.

Dividing and Rolling

Portion the dough into equal balls. While you work with one, keep the others covered so they don’t develop a dry “skin.” Flatten a ball and roll it out, aiming for transparency! The thinner you go, the more authentic the Lavash will feel.

Cooking the Lavash Bread

Get a dry pan (cast iron is my favorite), nice and hot over medium heat. Lay your dough flat; you should see small bubbles forming almost instantly. Flip it as soon as those beautiful light brown “leopard spots” appear. Keep the cook time brief; we want soft and flexible, not a crispy cracker.

Helpful Tips

• Even Rolling: Consistency is key. Uneven dough leads to spots that are raw while others are overcooked.
• The Towel Trick: This is my biggest secret. As soon as the bread leaves the pan, stack it under a clean kitchen towel. The steam keeps the bread soft and pliable.
• Heat Control: If your bread is browning too fast without puffing, turn the heat down slightly.
• Flour Sparingly: Too much extra flour during rolling can make the final bread taste dusty or turn it tough.

Storage Instructions

If you don’t eat them all immediately (which is a challenge!), they store beautifully.

• Room Temperature: Seal them in an airtight bag for up to two days.
• Fridge: Wrap them tightly for up to five days. A quick 10-second zap in a pan will bring back that “just-cooked” softness.
• Freezer: These are great for meal prep. Stack them with parchment paper in between so they don’t stick, and freeze for up to two months.

Ways to Use This Bread Every Day

The versatility of Lavash is why it’s a Mediterranean staple. It fits into almost any meal:

• Fresh Wraps: Load it with grilled veggies, hummus, or chicken.
• Quick Pizzas: Use it as a thin-crust base for flatbread pizzas.
• Homemade Chips: If you have leftovers that have dried out, brush them with oil, salt, and za’atar, then bake until crispy!

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Soft and Simple Lavash Bread Recipe

A simple and soft lavash bread recipe that’s easy to make and delicious. Perfect for wraps, dips, or as a side.

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Prep Time 10 minutes mins

Cook Time 15 minutes mins

Rest Time 1 hour hr

Total Time 1 hour hr 25 minutes mins

Course Breakfast

Cuisine Mediterranean

Servings 6 pieces

Calories 172.5 kcal

Equipment

• Serve warm
• Mixing bowl
• Rolling Pin
• Cast-iron skillet or heavy pan
• Clean kitchen towel
• Measuring cups and spoons

Ingredients

  

• 2 cups all-purpose flour
• 3/4 cup warm water
• 1 teaspoon active dry yeast
• 1 teaspoon salt
• 1 tablespoon olive oil

Instructions

 

• In a large mixing bowl, combine the flour and salt.
• In a separate small bowl, dissolve the yeast in warm water and let it sit for 5 minutes until it becomes frothy.
• Make a well in the center of the flour mixture and add the yeast mixture and olive oil.
• Mix the ingredients together until a dough forms. Transfer the dough to a floured surface and knead for 5-7 minutes until the dough becomes smooth and elastic.
• Cover the dough with a clean kitchen towel and let it rest for 1 hour or until it doubles in size.
• Once the dough has risen, punch it down and divide it into 6 equal portions. Roll each portion into a ball.
• Using a rolling pin, roll each dough ball into a thin circle or oval, about 1/8 inch thick.
• Heat a cast-iron skillet or heavy pan over medium-high heat. Place one rolled-out piece of dough onto the hot skillet and cook for about 1-2 minutes on each side, or until lightly browned and puffed up.
• Remove the lavash from the skillet and cover it with a clean kitchen towel to keep it soft. Repeat with the remaining dough portions.
• Serve warm or let cool and store in an airtight container.

Notes

Allow the dough to rest and rise for about 1 hour for a soft texture.

Roll the dough as thin as possible for the best results.

Use a cast-iron skillet or flat pan to cook the lavash.

Keyword easy bread recipe, flatbread, lavash bread, simple bread

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