A thin, soft traditional flatbread slapped onto a hot griddle and cooked in seconds — an Armenian staple recognized by UNESCO as part of the country's cultural heritage.
Make the dough
Mix the flour, water, yeast and salt into a smooth, elastic dough.
Let it rise
Cover the dough and let it rise until doubled.
60 minRest the balls
Divide the dough into balls and let them rest covered before rolling.
15 minRoll paper-thin
Roll each ball out as thin as you can get it.
Cook the first side
Slap the dough onto a very hot, dry skillet or griddle and cook until bubbled and lightly charred.
Flip and finish
Flip and cook the other side briefly until just cooked through.
1 minKeep it soft
Stack the cooked lavash under a towel to keep it soft and pliable, then serve warm.
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