A thin flatbread usually leavened, traditionally baked in a tandoor but can be baked in an oven too This is a Sanjeev Kapoor exclusive recipe.

New Update

Main Ingredients Refined flour, Fresh yeast
Cuisine Middle Eastern
Course Breads
Prep Time 51-60 minutes
Cook time 16-20 minutes
Serve 4
Taste Mild
Level of Cooking Easy
Others Veg

Ingredients list for Lavash

  • 2 1/2 cups Refined flour
  • 5 grams Fresh yeast
  • 2 teaspoons Castor sugar
  • 1 teaspoon Salt
  • 1/3 cup Milk
  • 2 tablespoons Butter
  • to spray Oil
  • as required Milk wash
  • to sprinkle Black sesame seeds
  • to sprinkle White sesame seeds
  • to serve Hummus


  1. Take yeast in a small bowl, add 1 tsp sugar and 1 tbsp warm water, mix well and set aside to activate.
  2. Sift refined flour into a large mixing bowl, add salt and remaining castor sugar and mix well. Make a well in centre and add the yeast mixture. Add a little water and mix well. Add milk and into stiff dough. Add butter and knead till well incorporated. Cover with a moist muslin cloth and set aside to prove for 20-25 minutes.
  3. Preheat the oven to 180˚C.
  4. Knock back and divide the dough into equal medium sized equal balls. Spray oil on work top and roll out each ball into a thin sheet. Prick it with a fork. Cut the sheet into triangles.
  5. Spray oil on a baking tray and sprinkle flour. Transfer each dough triangle on the tray. Brush the triangles with milk wash. Sprinkle black sesame seeds and white sesame seeds on the triangles.
  6. Keep the tray in the preheated oven and bake for 8-10 minutes.
  7. Bring the tray out of the oven, transfer the lavash into a serving bowl and serve with hummus.