Middle Eastern Lavash

Preparation info
  • Makes


    • Difficulty


Appears in
Making Bread at Home

By Tom Jaine

Published 2005

  • About

Lavash is the crisp flatbread found universally through Arab and Near Eastern countries. It needs the same dough as naan, but it is rolled thinner so that it bakes crisp. Lavash can be made and stored, like a crispbread.


  • 175 g/6 oz of the previous day’s dough
  • 175 ml/6


  1. Put the previous day’s dough in a bowl with the yoghurt, salt and yeast. Mix with a wooden spoon until entirely smooth. Add the flour gradually, mixing vigorously until it is a moist and supple dough. Turn out on to a floured work surface and knead for 10 minutes.
  2. Leave the dough to rise in a bowl covered with oiled clingfilm in a