Anna’s Lavash bread is a crispy, thin flatbread made with lavash flour. It can be eaten plain or topped with your favorite ingredients.

The lavash bread recipe is an amazing recipe that Anna has created. It’s crispy on the outside and soft on the inside, making it perfect for dipping in hummus or other spreads.

Chef Anna Olson’s wonderful restaurant has Crispy Seed Lavash on the menu, and she’s going to show you how to make it from scratch! Follow the steps in the recipes below!


  • 1 cup (250 mL) warm water (110 degrees Fahrenheit/43 degrees Celsius)
  • 2/3 cup warm milk (160 mL) (110 F/43 C)
  • 3 g quick yeast (1 tsp)
  • 50 g honey (1 tbsp)
  • 2 cups bread flour (300 g)
  • 12 cup cake & pastry flour (65 g)
  • 12 cup whole wheat flour (75 g)
  • 50 g semolina, 1/3 cup
  • 15 g salt (1 tbsp)

Toppings include:

  • Pumpkin seeds, roasted and unsalted
  • Sunflower seeds, roasted and unsalted
  • seeds of the poppy
  • Seeds of sesame
  • Season with salt and pepper.


  1. In the bowl of a stand mixer equipped with the hook attachment, combine the water, milk, yeast, and honey. Mix in the bread flour, cake & pastry flour, whole wheat flour, semolina, and salt on low speed until the flour is completely mixed, then raise the speed by one level and knead the dough for approximately 5 minutes, or until it turns elastic. The dough will be extremely soft and will most likely cling to the bottom of the mixing bowl. Alternatively, you may combine the dough by hand in a bowl and then turn it out onto a work area to knead for approximately 7 minutes. Allow the dough to rise for 30 minutes at room temperature before chilling overnight.
  2. Preheat the oven to 375 degrees Fahrenheit (190 C). Preheat oven to 350°F. Line 4 baking pans with parchment paper (or prepare the lavash in batches).
  3. Divide the dough into 16 pieces (each weighing 50 g) and shape each piece into a ball. Before rolling out the dough with a pasta roller, shape it into an oval with your hands so that it will fit through the rollers on the lowest setting. To keep the dough from sticking, liberally flour it (you’ll need a lot of flour to coat the lavash as you roll it) and roll it through settings 1 through 4, flouring between each roll, until the dough is approximately 1/16-inch (1.5 mm) thick and the shape of a long rectangular piece. Place the pieces on the baking pans, cutting them to fit if necessary. On the tray, they may be put extremely near together but not overlapped.
  4. Sprinkle with pumpkin seeds, sunflower seeds, poppy seeds, sesame seeds, salt, and pepper after brushing the lavash with water. Bake for 15 minutes, or until the lavash has become a deep golden brown color. Remove the lavash from the baking pans as soon as possible to cool, and let to cool fully before serving.


The lavash can keep for a week in an airtight container at room temperature. 30 minutes of rest time + overnight


This is an authentic lavash recipe from Anna. The bread is very crispy and delicious.

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