New recipes and updates

Get new recipes
in your inbox

Cuisine Fiend

Find a recipe by ingredient

Lavash bread

Fri, 18 March, 2022

Lavash bread, Turkish and Persian specialty flatbread, is cooked on the hob in ghee – so it comes off the pan already buttered.

lavash bread

Lavash is just another flatbread

And if you’re expecting me to say now that the above is a fallacy, because lavash is SO special, SO different, TOTALLY unique and THE flatbread of flatbreads – you’re wrong.

It is just another flatbread, but there are never too many good flatbread recipes to follow.

I first tasted lavash in a package DIY fine dining kit, whatever you call them: restaurant experience at home, full instructions for your feast, chef at home. Those who will now question the point of me ordering such kits when I arguably can cook all right myself, just shut up.

Even the best chef likes when someone else devises a meal for them – especially a chef, if truth be told.

It is not the same as going to restaurants. Going out to eat is a social event, even if the food is a seven-course tasting menu star of the show. It is more about a special occasion, company and entertainment than just food.

Even though I do get a lot of inspiration from my restaurant visits, at the time of the event it’s about wearing heels and having a good laugh.

lavash flatbread

Benefits of fine dining kits

Those kits are supposed to recreate a restaurant experience at home, but let’s be honest: it’s a different beast. No heels for one. Joking aside, it’s a great idea and I have been enjoying tremendously the offerings from Dishpatch, probably the best of its kind, all throughout the COVID pandemic. The same as going out though, it ain’t.

There are other elements to it valuable for me though. We tend to pick delivery of cuisines we don’t get to taste locally and I don’t cook much of at home, through lack of knowledge foremost; like Israeli meze, Peruvian pork or Turkish lamb.

Disposing of the packaging is a chore but the instructions are brilliant and we have every time had a lot of fun cooking and prepping the exciting, unaccustomed stuff.

But the special thing for me is the instruction card which includes all the ingredients of each dish! So it’s just like a jigsaw puzzle challenge: can I make a semblance of the dish using only a list of ingredients?

I have had moderate success, with date butter which is totally gorgeous in a breakfast bacon sandwich; with muhammara, the dip I predict to overtake hummus, and the hero of this post: lavash bread.

turkish flatbread

What is lavash?

Lavash is a flatbread, popular in Turkey and the countries to the east and south of it, from Armenia to Iran. It is not pita, nor is it very similar, being flat notwithstanding.

Pita bread is a pocket of bread and it is baked in the oven while lavash is a classic flatbread cooked on the sides of tandoor oven or in a contemporary, domestic milieu – on a flat griddle or frying pan.

It is cooked with ghee which gives it the wonderful bread-and-butter flavour and a lovely dappled golden colour.

armenian lavash bread

How to make lavash dough?

I did have to consult more than the instruction card ingredients list: it is bread after all where precise quantities matter. But I don’t think I chose badly going for Yotam Ottolenghi’s recipe.

There is extra richness to the dough, compared with pita, from adding full fat plain yoghurt to the mix.

The dough is quite firm but perfectly kneadable by hand, without help from kitchen machinery. There is no rising in bulk but only in portioned out and shaped balls. After that, it’s rolling out and frying.

lavash dough balls

Can the dough be stored?

The recipe below makes eight sizeable breads. If you’d like to store half the amount, it’s best to place shaped balls of dough in lightly oiled containers or even wrapped in foil or cling film.

They also freeze well, so whenever you want to make a couple of lavash, defrost them and /or bring to room temperature and roll with it.

persian lavash

Ghee or not?

You can use oil but I think the buttery flavour makes lavash a winner. If you don’t have ghee at home, don’t be daunted: it’s simply clarified butter.

Melt a quantity of butter in a saucepan and heat it until it stops spitting and fizzling. Let it stand for a minute or two, then strain through a muslin cloth, to get rid of the milk proteins that burn in high temperatures. It is now ready to be used in frying as it is pure fat.

how to make ghee

How to refresh lavash?

Once off the pan, lavash should be wrapped in a tea towel to keep them warm.

But they reheat wonderfully in small stacks wrapped in foil, in a warm oven.

More flatbread recipes

Even though it technically isn’t a flatbread, homemade pita is easy and much, much better than shop bought.

Sicilian flatbread scaccia is usually folded with a filling of leftover vegetables or meats: frugality is the best chef.

French fougasse Emmental, common in the markets of Provence, is crispy and chewy and simply wonderful.

frying lavash

Lavash bread

Servings: 8Time: 2 hours


  • 1 tsp instant or 10g (3 oz.) fresh yeast
  • 180ml (¾ cup) warm water
  • 1 tsp caster sugar
  • 120g (½ cup) plain natural yoghurt, at room temperature
  • 250g (2 cups) plain flour, plus extra for dusting
  • 250g (2 cups) strong bread flour
  • 1 tsp salt
  • 100g (7 tbsp) ghee or 150g (1 ½ sticks) unsalted butter, for frying


1. Stir the yeast and sugar into water in a large bowl or the bowl of your standing mixer. Leave for 10 minutes until it starts to bubble slightly.

2. Add the yoghurt, both flours and salt and mix with the dough hook attachment or by hand for 5-10 minutes, until the dough is smooth.

lavash dough

3. Roll it into a log and cut into 8 pieces. Shape the pieces into tight balls, place them on a tray, cover with a plastic wrap and leave in a warm place for 90 minutes, until doubled in size.

shaping lavash balls

4. If you don’t have ghee, melt the unsalted butter in a small saucepan over medium heat. Keep heating until it stops fizzling, and the milk particles settle at the bottom of the pan and start turning brown. Take it off the heat and let it stand for 5 minutes, then strain through a muslin cloth set over a sieve. Set aside.

5. When the dough balls have risen, roll them out, one at a time, to a disc about 30cm in diameter.

rolled out lavash dough

6. Heat a large non-stick pan over medium heat, add a tablespoon of ghee and fry the bread for about 2 minutes on each side, until golden. Keep them wrapped in a tea towel while you cook the remaining lavash.

7. To reheat, wrap a stack of lavash in foil and warm in the oven heated up to 200C/400F for about 15 minutes, or longer if you prefer the bread crisp.

NEW recipe finder

Ingredients lying around and no idea what to cook with them? Then use my NEW Recipe Finder for inspiration!

Recipe Finder

Leave a reply

Your email address will not be published

Characters left 800
Recipe rating
Email address*
Web site name
Be notified by email when a comment is posted

* required

Your comments

Anna @ CuisineFiend
Hi Caystro - thank you, the secret is in shaping perfectly round dough balls. But I promise it tastes the same even if not very shapely!
3 years ago
I'm impressed by how evenly circular you got your pieces to be! Somehow that's one of the skills that alludes me. This recipe definitely puts me in the mood for hot, fresh pieces of bread!
3 years ago

Cuisine Fiend's

most recent

About me

Hello! I'm Anna Gaze, the Cuisine Fiend. Welcome to my recipe collection.

I have lots of recipes for you to choose from: healthy or indulgent, easy or more challenging, quick or involved - but always tasty.


Sign up to receive the weekly recipes updates

Follow Fiend