‘Lavash’ is a Turkish bread type that basically made with flour, water and salt. In Turkey, it is mainly serving with Kebabs in the restaurants; however we love to eat ‘lavash’ bread with any dish too. It is also very common bread type at other Turkic countries such as Azerbaijan, Kyrgyzstan and Kazakhstan. You can eat it either hot or cold. In both ways, it is my favorite bread type. And hopefully after today it will be your favorite bread type too.

There are different types of Lavash breads in Turkey but two of them are the most common ones. The first type has a thin, crusty and a large round shape which cooks at either in pit ovens or on the special large cast irons. The second one also has a thin but balloon shape that can cook mostly at restaurant’s stone ovens or on the regular stove by using non-stick pan.

The balloon shape Lavash bread has little additional ingredients than the classic one and the cooking method is slightly different. Today, I am going to share with you the recipe of balloon shape Lavash bread.

The Story of Lavash.

Lavash is the oldest Turkish bread type that is widely preferred in Turkey and other Turkic cultures for thousands of years. Lavash bread has found after the millstone invented at Neolithic period. Millstones are used for grinding wheat to make flour and they are still in use at villages of Turkey. The below photo is a great example to show how flour is produced by using millstone.

In Turkey, villagers make their flour in summer time. First, they harvest wheat and then they grind the wheat at the millstones to produce flour. The produced flour uses at winter time to make Lavash bread. This is the oldest routine to produce bread in Turkey.

Lavash bread is involved in UNESCO’s Intangible Heritage List on behalf of Turkey in 2016. You can reach this information from https://bit.ly/2uIObUu. At below photo you can see the UNESCO’s acceptance document.

5 from 6 votes


Cuisine Turkish
Prep Time 1 hour
Cook Time 10 minutes
Total Time 1 hour 10 minutes
Servings 6
Calories 156 kcal


  • 3 1/2 cups flour
  • 1 1/4 cups lukewarm water
  • 2 1/2 teaspoon dry yeast
  • 2 teaspoon sugar
  • 2 1/2 teaspoon salt
  • 4 tbsp butter
  • 2 tbsp sesame seeds
  • 1 egg yolk


  1. In a bowl, mix flour, dry yeast, sugar, salt and warm water and stir them well.

  2. After 10 minutes, melt the butter and then let it cool down aside and then stir it into the bowl and knead them well. Close the bowl top with a moisturized piece of cloth or towel and let dough rest about 40 minutes.

  3. After the dough rest, put some flour to counter surface and divide the dough to 6 equal pieces. Take the first piece of the dough you divide and roll it until it has 3-4 mm thickness (make very thin) and 18-20 cm radius with rolling pin. Apply the method to the remaining dough pieces.

  4. Preheat the oven 250 C (482 F). Grease the oven tray with a little olive oil and place the first 3 pieces of Lavash. 

  5. Coat the tops of the dough disks with egg yolk and add the sesame seeds on top them. And then place the tray into the oven. Bake them about 10 minutes until the dough puff up high and began to change its color to light brownish.

Recipe Notes

Tip: If you have time, make them one by one and place the dough to the center of the tray to have best baking result.


    • Hi Ted; no they do not sink right away?😊

      • They didn’t rise for some reason

      • I didn’t understand why they don’t. This is the only method that we make for balloon lavash. If it didn’t rise then it became classic lavash.

  1. 5 stars
    Lavash is definitely Armenian, sir

    • I think there are no laser-cut differences between the regional lavash recipes. Each country in the region like Iran or Azerbaijan have its own “lavash” alike recipe too. It is so normal to have Armenia has their own “lavash” alike recipe. I gave the Turkish way of lavash recipe here. I hope you like it 😎👍

    • 5 stars
      I would suggest nearly every culture has a version of ‘lavash’ Chapati, pizza, lavas, tortilla blini, boxty- Whatever you want to call it, it is effectively a thin, flat dough; corn, wheat or potato; cooked quickly on a hot surface. I don’t think the Armenians or any other country can lay claim to it’s heritage.


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