Last weekend I celebrated Sizdeh Bedar, the 13th day of Nowruz (Persian New Year) with friends. As is traditional in Iran, we headed outdoors for a picnic and the ceremonial release of Sabzeh (sprouted wheat) into a stream along with a wish. My contribution to the picnic was freshly-baked lavash bread, with which I created wraps filled with the vegetarian version of the classic Iranian Salad Olivieh.
Lavash is a beloved flatbread in Iran and many other countries in the region. While its origins are debated, it’s undoubtedly an ancient culinary treasure, possibly spanning thousands of years. Its beauty lies in its simplicity. Traditionally made simply with wheat flour, water, yeast, and salt, the dough is kneaded until smooth. Then comes the impressive part: skillfully wielding a rolling pin to transform the dough into paper-thin circles, then swiftly transferring them onto designated large, cushioned pillows.
The magic happens in a tanoor, a dome-shaped clay oven. The stretched dough on its pillow is quickly pressed onto the scorching hot interior wall of the oven and baked for just a minute or two. The intense heat puffs up the dough, creating delightful air pockets. Once cooked, skilled bakers peel the lavash off the tanoor walls, ready for stacking and storage. These days, however, commercial ovens with automation and conveyor belts have replaced some of the more traditional Noonvaies, or bakeries, in Iran.
I have to confess to lacking a tanoor, or for that matter a conveyor belt, and I can’t claim the skill to produce thousands of pieces of flatbread at home. However, I can prepare decent lavash using a pizza stone. As always, I prefer to incorporate more whole grains than traditional recipes call for, enriching the bread with extra flavor, nutrition, and a slightly denser texture.
Lavash’s thin and pliable texture enables it to remain stable for days, making it a versatile staple in Iranian households. Whether wrapped around succulent kebabs, transformed into Kuku sandwiches, or filled with the traditional Sabzi Khordan—a delightful medley of fresh herbs, feta, walnuts, and radishes—lavash stands ever-ready to elevate any meal.
Lavash storage depends on how soon you plan to use it. For up to 2-3 days, you can keep it at room temperature. Wrap the lavash loosely in a clean kitchen towel or paper bag and store in a cool, dry place. Alternatively, you can extend its life for up to a month in the freezer. Separate the sheets and cut them into small pieces for easier use later, and place them in a freezer bag or airtight container. To use frozen lavash, let it thaw at room temperature, give it a quick spritz of water, and gently heat it in a pan or toaster oven. This will revive it, giving it that freshly baked appearance and making it ready to be enjoyed.
Lavash flatbread
Ingredients
- 1 teaspoon yeast
- 1/2 teaspoon sugar
- 1 cup plus 1 tablespoon lukewarm water
- 2 cups all-purpose flour
- 1 cup whole wheat flour
- 1 teaspoon sea salt
Instructions
- Combine the yeast, sugar, and water in a medium-sized bowl, stir, and set aside for about 5 minutes to proof the yeast.
- In another medium-sized bowl, combine the all-purpose and whole wheat flour and salt and mix well.
- Once the yeast is proofed and visibly looks bubbly and foaming, gradually add the flour mixture into the yeast bowl and stir until a dough forms.
- Remove the dough from the bowl, place it on a lightly floured work surface, and knead for about 5 minutes until a smooth dough has formed.
- Dust a clean medium-sized bowl with flour and place the dough inside the bowl.
- Cover with a clean kitchen towel and set aside at room temperature to rise for 1 hour.
- The dough will have risen but not quite doubled in size at this point. Remove the dough from the bowl and divide into 6 equal pieces.
- Cup one hand around each dough ball and roll it on a dry surface, using the palm and sides of your hand in a circular motion to create a tight and smooth ball.
- Cover the dough with a towel to prevent it from drying out, then let it rest for 15 minutes. This will help the dough relax, making it easier to roll out.
- In the meantime, position a pizza stone on the lower rack and preheat the oven to 500°F.
- With a rolling pin, roll out each dough until it is about 10-12 inches wide and notably thin. It should remain easy to handle without tearing.
- Now, using both hands, gently lift the dough and carefully place it onto the preheated pizza stone in the oven. Take care to avoid tearing or creating excessive folds in the dough as you transfer it.
- Bubbles will quickly form across the surface of the flatbread dough, and it will only need to bake for about 2 minutes. Be careful not to overcook the lavash, as they can become dry and cracker-like.
- Take out the flatbread and transfer it to a platter. Cover it with a clean towel to maintain its moisture. Repeat this process with the remaining dough.
- For storage, cover them with a clean kitchen towel or place them in a sealed bag, then store them in a cool, dry place. Alternatively, you can freeze them for long-term storage.
Wow, your experience celebrating Sizdeh Bedar sounds amazing! I have always been fascinated by the traditions and customs of Nowruz. The way you described the making of lavash bread, one of Iran’s culinary treasures, makes me want to try it for myself. Even without a tanoor or conveyor belt, it’s impressive that you were able to recreate it at home using a pizza stone. Thank you for sharing your recipe and tips for storing lavash. I will definitely be subscribing to your blog for more delicious Persian recipes!
What kind of ‘kuku’ is being shown in your posted photo so I can look up its recipe?
Everything looks so tasty, I don’t know where to start.
Thank you, Bernadette!
great recipe. do you have youtube instructions so I can see how a professional does it. thanks. et
Thank you, ET! I currently do not have video instructions for this bread. I hope my detailed explanation of how to knead, roll out, and transfer the dough to the oven is clear and comprehensive enough to successfully make the lavash recipe.
Chef Omid,
The Kuku in your photo alongside ‘lavash bread’ looks so good! Can you please share its recipe?
Merci!
Thank you, Joojoo! This post contains hyperlinks to all the recipes, which can also be found on the recipe index page.