Homemade Turkish Lavash Bread Recipe
Soft, flexible lavash comes from thin rolling, a very hot dry pan, and brief cooking.
Keep the Dough Thin and the Heat High
Rest the covered dough balls for at least 30 minutes so the gluten relaxes before rolling. Roll each portion to about 1–2 mm thick, then cook it in a thoroughly heated, dry pan. Turn the lavash when bubbles and light brown spots appear, and keep the second side on the heat only briefly. Stack the cooked pieces under a clean cloth to help preserve their flexibility.
- Yield
- 10 medium lavash breads
- Servings
- 5 servings
- Total time
- 45 min
- Difficulty
- Medium
- Prep time
- 25 min
- Cook time
- 20 minDough Rest: At least 30 min, ideally 40 min
Ingredients for Turkish Lavash Bread
Ingredients
How to Make Turkish Lavash Bread
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01
Knead the Dough
10 minutesPlace the flour in a large bowl. Stir in the salt, then gradually add the lukewarm water, mixing until the dough comes together. Add the olive oil and knead for 7–8 minutes, until the dough is smooth and moderately soft; it may remain slightly sticky to the touch.
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02
Rest the dough
5 minutesDivide the dough into 10 equal pieces and roll them into balls. Place them on a floured tray, cover them airtight, and let them rest at room temperature for at least 30 minutes.
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03
Roll out the dough thinly
10 minutesWhile preheating the pan over medium-high heat, roll out one dough ball on a lightly floured work surface to about 24–26 cm in diameter and close to 1–2 mm thick. Shake off the excess flour and set it aside ready for the pan. Rolling out each lavash just before cooking gives you more control.
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04
Cook in a hot pan
20 minutesPlace the rolled dough in a dry, well-heated pan. Turn it after about 35–50 seconds, when bubbles form on the first side and light brown spots appear on the bottom. Cook the second side for 20–40 seconds. Do not leave it in the pan longer than necessary.
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05
Soften under a cloth
2 minutesStack each cooked lavash between clean cloths and keep it covered. Once all the lavash is cooked, let it rest under the cloth for 5–10 minutes, then serve or cool completely and package.
Mastery Guide
Review the technical details, common mistakes and correct practices that determine the recipe result.
Critical Tips
Always Rest the Dough
The gluten in freshly kneaded dough is tense, so it contracts again as you roll it out.
Best practice: Rest the dough balls covered for at least 30 minutes.
Preheat the Pan Thoroughly
In a lukewarm pan, the lavash cooks slowly, dries out, becomes tough, and does not form proper bubbles.
Best practice: Heat the pan over medium-high heat for a few minutes before cooking the first lavash.
Cook Quickly
If thin lavash stays in the pan too long, it loses moisture and becomes brittle.
Best practice: Flip it as soon as spots and bubbles appear, and keep the second side on the heat briefly.
Common Mistakes
Using Too Much Flour
A thick layer of flour left on the surface can burn in the pan and leave a bitter taste.
Best practice: Use only enough flour to prevent sticking, and shake off the excess before placing the dough in the pan.
Leaving the Dough Balls Uncovered
If the surface dries out and forms a skin, the edges will crack when you roll the dough thin.
Best practice: Keep the dough balls covered, and uncover only the piece you are working with.
Drying Out the Lavash in the Pan
Leaving it on the heat too long to brown makes it lose its flexibility.
Best practice: Light brown spots are enough; do not aim for deep browning.
Why Does This Happen?
Why Does the Dough Spring Back?
After kneading, the gluten network is tight and can pull the rolled dough back toward its original shape.
Best practice: Let the dough rest so the gluten has time to relax.
Why Does Lavash Become Tough?
Because it is so thin, the dough loses moisture very quickly.
Best practice: Keep the cooking time short, and stack the hot lavash under a cloth.
Why Do Bubbles Form?
As the water in the dough turns to steam, it briefly separates the thin layers.
Best practice: Place the thinly and evenly rolled dough in a very hot pan.
Mayana Tips
Cook One Lavash as a Test
The pan temperature varies from one stovetop to another.
Best practice: Adjust the heat based on the first lavash and keep the same rhythm for the rest.
Stack the Cooked Lavash
Hot lavash pieces touching each other share moisture more evenly.
Best practice: Place each new lavash on top of the previous one and cover it with the cloth immediately.
Add Paper Between Layers When Freezing
Frozen lavash pieces may be difficult to separate individually.
Best practice: Place parchment paper between the completely cooled lavash pieces, then wrap them.
Ingredients & Measurements
Flour-to-Water Ratio
500 g flour with 300 ml water provides approximately the right hydration and works well for homemade rolling.
Best practice: If the flour is highly absorbent, add the final 10–15 ml of water gradually.
Salt Ratio
Enough salt enhances the flavor and helps the dough come together.
Best practice: For 500 g flour, distribute approximately 8 g salt evenly throughout the dough.
A Small Amount of Oil
Oil makes the dough easier to roll out and softens its mouthfeel.
Best practice: Approximately 1 tablespoon olive oil is enough; too much oil can make the dough slippery.
Cooking Techniques
Kneading
Regular kneading helps the flour absorb the water evenly and creates an elastic dough.
Best practice: Knead the dough for 7–8 minutes, until smooth.
Roll It Thin
Thick lavash takes longer to cook in the pan and remains breadlike.
Best practice: Roll the dough portions evenly to about 1–2 mm thick.
Cooking in a Dry Pan
Direct contact with the hot surface quickly creates bubbles and brown spots on the lavash.
Best practice: Heat the pan thoroughly without greasing it, then cook each side briefly.
How to Store and Make Turkish Lavash Bread Ahead
- Serving temperature
Lukewarm or at room temperature, while retaining its softness
- Best resting time
Resting the cooked lavash under a cloth for 5–10 minutes helps balance the moisture and softness.
- Refrigerator storage
Once completely cool, store the lavash in an airtight package in the refrigerator for up to 3 days.
- Room-temperature limit
For same-day use, keep the lavash in an airtight package at a cool room temperature.
- Freezing
Place parchment paper between the lavash and freeze them in an airtight bag for up to 2 months.
- Thawing method
Thaw at room temperature without opening the package, and wait for the lavash to soften before separating them.
- Reheating
Reheat in a dry pan for 10–15 seconds per side, or keep briefly in a warm, slightly damp cloth.
- Make-ahead steps
The dough balls can rest in a covered container in the refrigerator for up to 12 hours; bring them to room temperature 30 minutes before using.
- Serving suggestion
Serve as a wrap, with kebabs, for breakfast, or alongside hot dishes as bread.
Nutrition
1 serving: 2 lavash breads; including serving additions
Approximate values calculated for a serving of two lavash breads using standard nutritional values for flour, oil, and salt. Values are approximate calculations.
Frequently Asked Questions About Turkish Lavash Bread
Why does homemade lavash turn tough?
The most common reasons are cooking the lavash too long in the pan and leaving it uncovered after cooking.
Does lavash dough contain yeast?
Yeasted versions exist, but this recipe uses no yeast for a thin, quick, and flexible result.
Why does lavash dough spring back while rolling?
If the dough has not rested enough, the gluten stays tight. Letting it rest for at least 30 minutes makes it easier to roll out.
Should lavash be cooked in an oiled pan?
No, not for this recipe. A well-heated dry pan gives cleaner browning spots and a less greasy result.
Can homemade lavash be frozen?
Yes. Cool it completely, place paper between the pieces, and freeze them in an airtight package.
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