Maman Fari

Working with Lavash

کار با نان لواش

Master the thin, flexible Persian flatbread — rolling paper-thin and cooking on stovetop or in oven.

Persian BreadIntermediate25 min3 / 4
1

What is Lavash

Lavash (لواش) is the everyday bread of Iran:

  • •Paper-thin — almost translucent when held to light
  • •Flexible — wraps, rolls, folds
  • •Quick — cooks in under a minute
  • •Versatile — wraps for kabab, base for tahdig, chips when dried

Unlike thick breads, lavash is all about technique — the thinner, the better.

2

Dough Adjustments

Lavash needs a firmer dough than barbari:

IngredientAmountNotes
Bread flour500gAll-purpose works too
Water275-300gLower hydration (55-60%)
Salt10g
Instant yeast3gLess than barbari
Oil15gHelps pliability

Firmer dough = easier to roll thin.

3

The Rolling Technique

Tools

  • •Rolling pin — long, thin pin ideal (French style)
  • •Floured surface — generous flour
  • •Dough scraper — for lifting
  • •Dowel (oklava) — traditional, optional

The Method

Step 1: Portion the Dough

  • •Divide into 150-180g pieces
  • •Shape into tight balls
  • •Rest covered 15-20 minutes
  • •Resting relaxes gluten

Step 2: First Roll

  1. •Flatten ball with palm
  2. •Roll from center outward
  3. •Rotate 90° after each roll
  4. •Keep circular shape
  5. •Roll to about 15cm diameter

Step 3: Rest Again

  • •Cover with towel
  • •Rest 5 minutes
  • •This prevents springing back

Step 4: Final Roll

The thin roll:

  1. •Flour surface and dough generously
  2. •Roll from center outward
  3. •Apply even pressure
  4. •Rotate frequently
  5. •Flip dough occasionally
  6. •Target: 2-3mm thick, 30-35cm diameter

Signs you're doing it right:

  • •Can almost see through it
  • •No thick spots
  • •Doesn't spring back much
  • •Maintains round shape

The Dowel Method (Traditional)

Using a thin wooden dowel (oklava):

  1. •Roll dough onto dowel
  2. •Roll dowel back and forth with palms
  3. •Unroll, rotate 90°
  4. •Re-roll onto dowel
  5. •Repeat until paper-thin

This is the bakery method — takes practice but produces the thinnest lavash.

4

Cooking Methods

Stovetop (Saj/Griddle)

Traditional method:

  1. •Heat large griddle or inverted wok over medium-high
  2. •Lightly flour surface
  3. •Lay lavash on hot surface
  4. •Cook 20-30 seconds — bubbles form
  5. •Flip when bottom has brown spots
  6. •Cook another 20-30 seconds
  7. •Remove when pliable with char spots

No oil needed — dry heat only.

Cast Iron Pan

  1. •Heat large cast iron over medium-high
  2. •Lay lavash flat
  3. •Press down gently with spatula
  4. •Flip when bubbles form
  5. •Total time: 45-60 seconds

Oven Method

For multiple lavash:

  1. •Preheat to 260°C (500°F) with pizza stone
  2. •Slide lavash onto stone
  3. •Bake 2-3 minutes
  4. •Flip if needed
  5. •Watch carefully — burns fast
5

Texture Goals

TextureHow to AchieveUse
Soft, pliableStack and cover immediatelyWraps, serving
Slightly crispCool uncoveredScooping
Crispy chipsBake longer, break into piecesSnacking, fattoush
6

Keeping Lavash Soft

Fresh lavash dries out in minutes. To keep pliable:

  1. •Stack on clean towel as you cook
  2. •Cover with another towel
  3. •Wrap stack in plastic
  4. •Store at room temp up to 2 days
  5. •Refrigerate for longer (refresh before using)

Refreshing Dried Lavash

  1. •Sprinkle with water
  2. •Wrap in damp towel
  3. •Microwave 15-20 seconds
  4. •Or warm in dry skillet
7

Common Mistakes

MistakeResultFix
Dough too wetCan't roll thinReduce hydration
Not enough flourSticks to surfaceFlour generously
Uneven rollingThick spots burnRotate constantly
Pan not hot enoughPale, doughyWait for proper heat
Pan too hotBurns before cooking throughMedium-high, not high
Not covering after cookingDries outStack and cover immediately
Thick edgesUneven cookingRoll edges extra
8

Uses for Lavash

Fresh and Soft

  • •Wrap kabab
  • •Scoop stews and dips
  • •Tahdig base (bread tahdig)
  • •Table bread

Dried and Crisp

  • •Persian chips with kashk
  • •Crumbled into ash (soup)
  • •Fattoush-style salads
9

Storing

StateStorageDuration
FreshWrapped, room temp1-2 days
FreshRefrigerated1 week
FreshFrozen2 months
DriedAirtight container2 weeks

To freeze: separate with parchment, wrap tightly, thaw at room temp.

10

Pro Tips

  1. •Work fast — dough dries quickly when thin
  2. •Keep extras covered — while rolling and cooking others
  3. •Hot surface is key — test with small piece first
  4. •Embrace imperfection — irregular shapes are traditional
  5. •Make extra — lavash is versatile, you'll use it