Homemade Georgian Lavash Baked in the Oven
Fluffy and aromatic, with a crisp crust! Georgian lavash is a famous traditional bread, and a meal in hospitable Georgia is hardly complete without it. Baked at home, it can’t be compared to store-bought. The recipe is very simple - just follow the tips.
Updated : 13 March, 2026
Easy
About 1 hour.
Ingredients
1 kilograms
Wheat flour
250 milliliters
Water
7 grams
Dry yeast
1 tablespoon
Salt
1 tablespoon
Sugar
Table
Table of volume measurements:
- teaspoon - 5 ml
- dessert spoon - 10 ml
- tablespoon - 20 ml
- glass - 200 ml
Preparation
Step 1
How do you make Georgian lavash? Prepare the ingredients. From 1 kg (about 2.2 lb) of flour you’ll get about 6 large lavash breads. I made only part of the batch and got one.
Step 2
Take 200-250 g (about 7-9 oz) flour and sift it into a bowl. Add warm water, sugar, and yeast.
Step 3
Stir with a spoon. If the mixture seems too dry, add a little more water. The goal is not to knead dough yet, but just to mix the ingredients. This will be the sponge for the dough. Leave it in a warm place for 20 minutes.
Step 4
I briefly turned the oven on to 50°C / 122°F, then turned it off, and put the bowl with the sponge inside. It rose very quickly, increased in volume, and became bubbly.
Step 5
Add salt to the sponge. Gradually add sifted flour in portions, mixing first with a spoon and then by hand. Don’t add too much flour at once - you can easily make the dough too stiff. I used very little flour; most of it was left.
Step 6
Knead until smooth and elastic. It will fairly quickly start pulling away from the bowl and your hands. Cover the bowl with a napkin and put it back in a warm place to proof. Proofing time is 30 minutes to 1 hour, depending on temperature.
Step 7
Mine was ready in 30 minutes and doubled in size. Gently knead it a bit, gathering it into a ball and releasing excess air.
Step 8
Lightly dust a baking sheet with flour. Place the dough on it and stretch it out, shaping it like a little boat. To do this, press the center slightly flat with your fingers and gather the ends together. Make a hole in the center so the lavash won’t puff up during baking.
Step 9
Preheat the oven to 220°C / 428°F (top/bottom heat). Bake the lavash for about 20 minutes until golden.
Step 10
Remove the hot lavash from the oven and place it on a rack to cool - this keeps the crust crisp.
Author note
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