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Breads & baking

Lavash

Lavash is made from a dough of wheat flour, water, and salt, sometimes with yeast or sodium bicarbonate. It is soft or firm when dried, and cooks use it to wrap cheese, meat, or leafy vegetables.

  • Contains gluten
  • Allergen: wheat
  • Allergen: gluten cereals

About the plain ingredient, not packaged products; general information, not medical advice. Details

Texture
Soft, firm
Cooked most in
Asia
Top country
Armenia
Lavash, whole

Photo: Benoît Prieur · CC0 1.0 · Wikimedia Commons

In the kitchen

How to use lavash

Typical ways to cook or use it

  • Bake
  • Ferment
  • Wrap

Made from

Preparing it

Sprinkle or soak dried lavash with water to soften it; it can be eaten after 15–20 minutes.

Cooking with it

For soft lavash, take it off the heat as soon as the underside starts browning, then add water and cover it.

Goes well with

Flavour

Taste and texture

Texture

  • Soft

Texture, dried

  • Firm

On the table

Dishes made with lavash

1 dish in the catalogue uses it.

  • Lula kebab

    Central Asia, Armenia, Azerbaijan

Dish lists come from Wikidata; a dish counts when its recorded ingredients include lavash.

Good to know

Diet and allergens: lavash in detail

These notes describe the plain ingredient. Packaged and prepared products vary, so read the label; for allergies and medical diets ask a doctor or dietitian.
Allergens
Contains: wheat, gluten cereals
Gluten
Contains

Cooked together

Ingredients that go into the same catalogued dishes.
Photo credits for this page (6)

Around the world

What lavash is called

Names in 59 languages, from Wikidata.

  • Spanish

    lavash · lavaş · lahvash

  • French

    lavash · Lavach

  • Italian

    lavash

  • Portuguese

    lavash

  • German

    Lawasch · Lavasch · lavash

  • Dutch

    lavash

  • Greek

    λαβάς

  • Turkish

    lavaş · acem ekmeği · lavaş ekmeği

  • Russian

    лаваш

  • Polish

    lawasz

  • Arabic

    لواش · لفاش

  • Persian

    نان لواش · لواش

Show all 59 languages

  • Afrikaans

    lavash

  • Armenian

    լավաշ

  • Awadhi

    लवाश

  • Azerbaijani

    lavaş

  • Bashkir

    лаваш

  • Basque

    lavash

  • Belarusian

    лаваш

  • Belarusian (Taraskievica orthography)

    лаваш

  • Bulgarian

    лаваш

  • Cantonese

    亞美尼亞薄餅

  • Catalan

    lavash

  • Chinese

    亞美尼亞脆餅 · 拉瓦什 · 亞美尼亞式麵包 · 薄饼

  • Chuvash

    çӳхӳ

  • Czech

    lavaš

  • Egyptian Arabic

    لافاش

  • Esperanto

    Lavaŝo

  • Estonian

    lavašš · lavash

  • Finnish

    lavash

  • Georgian

    ლავაში

  • Hebrew

    לוואשי · לוואש

  • Hindi

    लवाश

  • hyw

    լաւաշ

  • Indonesian

    lavash

  • Interlingua

    lavash

  • Japanese

    ラヴァシュ · ラヴァーシュ · ナーネ・ラヴァーシュ

  • Javanese

    lavash

  • Korean

    라바시 · 라바쉬 · 라바슈

  • Kurdish

    nanê loş

  • Latvian

    lavašs

  • lbe

    кӏюла ччатӏ

  • Lithuanian

    lavašas

  • Luxembourgish

    lawasch

  • Malayalam

    ലവാഷ്

  • Norwegian Bokmål

    lavasj

  • Norwegian Nynorsk

    lavasj

  • Ossetic

    тæнæг

  • Pashto

    لواش ډوډۍ

  • Serbian

    заједничка култура печења пљоснатог хлеба · лаваш · катирма · јупка

  • Serbian (Latin)

    lavaš

  • Slovak

    lavaš

  • Slovenian

    lavaš

  • Swedish

    lavash

  • Tamil

    லாவாஷ்

  • Tatar

    ләвәш

  • Ukrainian

    лаваш

  • Uzbek

    lavash

  • Veps

    lavaš

  • Western Panjabi

    لواش

Sources and credits

Data

  • GlobeCooks editorial: descriptions, kitchen notes and classification, written by GlobeCooks from checked sources
  • Wikidata: names, classification and dishes (CC0 1.0)
  • Wikimedia Commons: photos

Wikidata item: Q909438

Photos

Photo: Benoît Prieur · CC0 1.0 · Wikimedia Commons