Armenian Lavash

by Editorial Staff

Lavash is an ancient national Armenian bread that has practically no crumb. This recipe will tell you about how to cook Armenian lavash in the traditional way.

Summary

Cook Time	10 hours
Total Time	10 hours
Course	Main Dish

Ingredients

Flour – 450 g
Water – 150 ml
Sourdough – 50 g
Salt – 1 pinch

Instructions

Sift the 450 g flour through a fine sieve.
Add the sifted flour, 150 ml water, 50 g sourdough, and a pinch of salt to a bowl. Knead into dough.
Let the dough ferment at 30-32 °C (86-90 °F) for 1.5-2 hours, until roughly doubled in size. (If your kitchen is cooler, fermentation may take up to 6 hours.)
Divide the dough into roughly 500 g pieces. For round lavash, shape each into a ball and roll flat. For elongated lavash, stretch by hand to thin and stretch on a soft surface into an oval shape roughly 70-80 cm long and 35-40 cm wide.
Let the shaped lavash proof at room temperature for 10-15 minutes.
Bake in an oven preheated to 220 °C (428 °F) for 15-20 minutes.

About Editorial Staff

The Boss Kitchen editorial staff oversees content review, fact-checking, and recipe verification across the site. Published articles pass through the editorial team before going live, ensuring ingredient lists, techniques, cooking times, and nutritional claims hold up in a home kitchen. The team coordinates contributions across the site writers, handles reader corrections, and maintains consistency in measurement conventions, safety guidance, and dietary labeling. Posts under this byline typically represent team-reviewed reference material, site announcements, or editorial roundups rather than individual-author features, and they are held to the same sourcing standards as bylined recipe and product coverage.