Armenian Flat Bread


Preparation info

  • 8 Pieces

    of Bread
    • Difficulty


Appears in

A Taste of Russia

A Taste of Russia

By Darra Goldstein

Published 1983

  • About

Lavash has been baked for centuries in Armenia. The raw, flat rounds of dough are traditionally slapped onto the sides of a hot cylindrical oven, the tonir, where they bake in less than 5 minutes, but nowadays the bread is more often baked in large modern ovens. Lavash is an excellent crisp bread to serve with cheese or soup.


  • 1 cup unbleached white flour
  • 1 cup whole-wheat flour
  • 2 teaspoons<


In a bowl mix together the white flour, whole-wheat flour, and salt. Drizzle the oil over the flour, and with the palms of your hands, rub the oil into the flour until it is well incorporated. Make a well in the center and pour in the milk. Mix with your hands to form dough.

Turn the dough out onto a floured board and knead for 5 to 10 minutes, until smooth and elastic. Cover the dough