From scratch · Flatbreads and tortillas
Flatbread (lavash)
An unleavened dough rolled paper-thin: soft from a skillet for wraps, crisp from the oven for crackers.
✋ 35 min hands-on
⏱ 1 hr 5 min start to finish
🍽 8 large thin flatbreads.
ContainsWheat.
Ingredients
- 250 g all-purpose flour
- 4 g table salt
- 2 tbsp olive oil
- ⅔ cup water, warm
Time
Hands-on time is when you’re busy; the rest is rising, simmering, chilling or cooling, when you can do something else.
| Step | Hands-on | Waiting |
|---|---|---|
| Mix and rest | 10 min | 30 min |
| Roll and cook | 25 min | – |
| In all | 35 min | 30 min |
How long it keeps
- Soft: in a bag, about 3 days (NDSU’s figure for bread); freeze for longer.
- Crisp: airtight; crispest within a week or two.
Nutrition
Estimated from the ingredients’ USDA FoodData Central numbers.
Steps
You’ll need: bowl, rolling pin, large skillet or baking sheets.
- Mix the flour and salt, add the oil and water, and knead 5 minutes until smooth. Cover and rest 30 minutes.
- Divide into 8 pieces and roll each as thin as you can, about 10 inches across.
- Soft: cook in a hot dry skillet about 1 minute per side, until bubbled with a few brown spots; stack in a towel.
- Crisp: bake on a sheet at 400°F 5 to 8 minutes, sprinkled with sesame seeds or salt, until browned; break into crackers.
⚖️ ScalingEach flatbread is an eighth of the dough.
🛡 SafetyDon’t taste raw dough or batter, and wash your hands and the counter after handling flour: raw flour can carry germs that only baking kills (FDA).
Sources
- Food Storage Guide (FN579), NDSU Extension, reviewed January 2023. Accessed 2026-10-25.
- Tips for Storing Bread, Cornell Cooperative Extension, Herkimer County, 2020. Accessed 2026-10-25.
- How to Freeze Home-Prepared Foods (GH1505), University of Missouri Extension. Accessed 2026-10-25.
- Handling Flour Safely: What You Need to Know, U.S. Food and Drug Administration. Accessed 2026-10-25.