Lavash is a thin flat bread that originated in Armenia. The bread can be soft or dry. The soft form is used for making wraps. The dried form can be stored for up to a year. Lavash is  found commonly on Armenian tables and is used in the Armenian Apostic Church for communion.

The dough for the lavash is straight forward to make. While the dough is resting I make a spice mixture Za’atar. It is a spice mixture popular in the middle east and is to be used on top of the Lavash to season it.


Once the dough is ready I roll it out and put it on the baking sheet. I am still learning how to make good shapes with dough, so it isn’t really a rectangle. Which is okay, because to serve I am breaking up the bread before serving.


Sprinkle the bread with Za’atar and sesame seed.


Cook it in the oven. My oven doesn’t cook it evenly and some parts are brown. It is a dry version and I break it up. It is much like a cracker.

IMG_4856 IMG_4863

I also make Jajiki, which is a cucumber dip to go with the Lavash. It reminds me of the tarator I made for Albania, but this is topped with fresh mint.


The combo of the Lavash and the Jajiki is amazing. The fresh mint creates a refreshing flavor while the complexity of the Za’atar seasoning creates a complex bite. It is so good that at the end of the night my friends have eaten it all.



Original recipe can be found here

  • 1/2 cup ground dried New Mexico chiles
  • 1/4 cup paprika
  • 1 tablespoon salt
  • 1 teaspoon ground ginger
  • 1 teaspoon onion powder
  • 1/2 teaspoon ground cardamom
  • 1/2 teaspoon ground coriander
  • 1/4 teaspoon ground nutmeg
  • 1/4 teaspoon garlic powder
  • 1/8 teaspoon ground cloves
  • 1/8 teaspoon ground cinnamon
  • 1/8 teaspoon ground allspice

Mix all ingredients together


Original recipe can be found here

  • 1 envelope active dry yeast
  • 1 1/4 cups lukewarm water
  • 3 1/2 cups bread flour
  • 1/4 cup extra-virgin olive oil
  • 2 tablespoons honey
  • Kosher salt
  • Vegetable oil, for rubbing
  • 1/2 tablespoon each of za’atar,
  • 1/2 tablespoon sesame seeds for sprinkling
  1. In the bowl of a standing electric mixer, combine the yeast with 2 tablespoons of the water and let stand until moistened. Add the flour, olive oil, honey, 2 teaspoons of salt and the remaining water. Fit the mixer with the dough hook and mix on medium-low until a firm, supple dough forms, 15 minutes. Turn the dough out onto a floured surface and cut into thirds; let stand for 15 minutes.
  2. Preheat the oven to 325°. Lightly coat the underside of three 12-by-15-inch rimmed sheet pans with vegetable oil. On a floured surface, roll out the dough into rectangles slightly larger than the sheet pans, a scant 1/8 inch thick; if the dough springs back, let rest for a few minutes before rolling again. Drape each rectangle over the underside of each sheet pan so it hangs over the edge.
  3. Sprinkle each rectangle with water, then sprinkle with 1/2 teaspoon of kosher salt and 1 tablespoon each of the za’atar and sesame and poppy seeds (1 flavor per tray). Leave the dough whole or, using a pastry wheel, cut it into twelve 3-by-5-inch pieces.
  4. If you have 3 racks in your oven, bake 1 pan of lavash on each rack for 40 minutes, until browned and crisp; shift the pans halfway through baking. If you have 2 racks, bake the lavash in shifts for 35 minutes per batch. Transfer the lavash to racks and let cool. Break the lavash as desired and serve.


Original recipe can be found here

  • 8oz plain yogurt
  • 1 cucumber, peeled and chopped
  • 1/4 tsp salt
  • 1 garlic clove, pressed
  • 1 tsp olive oil
  • 1 tbsp fresh mint, chopped
  1. Mix all the ingredients together.
  2. Chill until serving.

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