How to make Lavash

Why cooks start here

Lavash is cooked the way Anatolian tandirs cooks it — salt judged by hand, fat used generously, and the table set for sharing. This is the home version, written down the way a turkish family cook actually puts it on the table.

Lavash originates from the Anatolian heartland, where it is traditionally baked in tandirs, the clay ovens that impart a unique rustic flavor to this beloved flatbread. In Turkish homes, lavash is more than just a bread; it is a staple that accompanies meals, offering a warm, comforting presence at both breakfast and dinner tables. This version captures the essence of homemade lavash, crafted with the simplicity of flour, water, and a generous pinch of salt. When done right, lavash is soft yet sturdy, with a delicate chewiness that pairs perfectly with a variety of dishes or simply enjoyed on its own. The handmade touch shines through in its texture and taste, where the salt is judged by hand and the bread is enriched with a generous use of fat. Whether used to scoop up savory stews or to wrap around fresh vegetables and cheese, lavash is a versatile canvas for Turkish flavors.