What Flour Is Used in Lavash? A Guide to Texture and Taste

January 5, 2026 •

4 min read

The ancient Armenian flatbread, lavash, is recognized by UNESCO for its cultural significance and is typically made with a simple wheat flour and water dough. The specific type of flour, however, plays a crucial role in determining the final texture, from soft and pliable wraps to thin and crispy crackers.

Quick Summary

This guide examines the different flours used to make lavash, including all-purpose, bread, and whole wheat varieties. It explains how each flour type influences the bread's chewiness, pliability, and overall structure.

Key Points

All-Purpose Flour: This is the most common choice, yielding a soft, thin, and pliable lavash that is ideal for wraps.
Bread Flour: With a higher protein content, bread flour creates a denser, chewier lavash, perfect for a heartier flatbread.
Whole Wheat Flour: For an earthier flavor and rustic texture, whole wheat flour can be used, though it is less elastic and requires more careful handling.
Flour Blends: Combining all-purpose with whole wheat or finely milled '00' flour allows bakers to balance taste, texture, and nutritional value.
Dough Handling: Higher-protein flours (bread flour) need more water and careful kneading to become elastic, while whole wheat dough is denser and requires patience.
UNESCO Recognition: The traditional lavash-making process is recognized by UNESCO, with a simple wheat flour and water dough forming its foundation.

The Core Ingredients of Lavash

Lavash is an ancient flatbread with a simple ingredient list that often includes just flour, water, salt, and yeast, though an unleavened version also exists. While the recipe may seem straightforward, the choice of flour is the single most significant factor in shaping the bread's texture and final application. A traditional lavash, as made in Armenia, uses wheat flour, water, and salt, but modern adaptations across the Middle East and Central Asia have introduced various flour choices to achieve different results.

The Versatile All-Purpose Flour

All-purpose flour is the most common choice for making lavash, particularly for a soft and pliable result. Its moderate protein content produces a dough that is both easy to work with and provides enough elasticity to be rolled out very thinly without tearing. This makes it ideal for lavash that will be used for wraps, such as with kebabs or various fillings. For home bakers seeking a reliable and straightforward outcome, all-purpose flour is the standard and most forgiving option. It produces a tender crumb and a smooth texture, perfect for soaking up the flavors of dips or fillings.

The Heartier Choice: Bread Flour

For those who prefer a chewier and more robust flatbread, bread flour is the superior choice. Its higher protein content leads to greater gluten development when kneaded, resulting in a more elastic dough. This extra chewiness is perfect for a sturdier lavash, especially one intended to be thicker or with a more pronounced bread-like quality. When baked, bread flour gives the lavash more structure and a satisfying bite. This option is excellent for those who enjoy a heartier lavash that can hold up well with dips or as a side bread rather than a thin wrap.

Embracing the Rustic Flavor: Whole Wheat Flour

Incorporating whole wheat flour adds a richer, earthier flavor and a denser texture to lavash. While some find it less elastic and more prone to tearing during rolling than white flour, it offers a healthier, more fibrous alternative. Many home bakers choose to use a mix of whole wheat and all-purpose or bread flour to balance the benefits of both, achieving a more wholesome flavor without sacrificing too much pliability. For traditionalist versions or those seeking a rustic, nutritious flatbread, whole wheat flour is a fantastic option, though it requires slightly more care during the rolling process to prevent breakage.

The Finer Details: '00' Flour and Blends

For a truly delicate and pliant lavash, some recipes, particularly those adapted for home ovens, call for a blend that includes finely milled '00' flour. This flour, known for its very fine texture and high protein content, can contribute to an exceptionally tender and smooth dough. When combined with all-purpose flour, it helps produce a large, thin flatbread that is still soft enough to wrap. The addition of cornstarch is another technique used in some recipes to help produce a more tender final product.

Comparison of Flour Types for Lavash


Flour Type	Pliability	Texture	Taste	Best For
All-Purpose	High	Soft, pliable	Neutral	Wraps, soft flatbreads
Bread Flour	Medium	Chewy, sturdier	Neutral	Heartier flatbreads, dipping
Whole Wheat	Low to Medium	Dense, rustic	Earthy, nutty	Healthier, rustic-style crackers
'00' Flour (blended)	Very High	Soft, very smooth	Neutral	Delicate wraps

The Role of Flour in the Baking Process

The choice of flour affects every stage of making lavash. The amount of gluten developed during kneading, which is dependent on the flour's protein content, determines the dough's elasticity and ability to stretch paper-thin. A longer, cold fermentation, often used in recipes to enhance flavor, also benefits from a higher protein flour that can withstand the resting period.

Tips for Working with Different Flours

For maximum pliability: Stick with all-purpose flour or a mix that includes '00' flour. Avoid over-kneading, which can make the dough tough.
For a chewier bread: Use bread flour and knead for the full recommended time to develop strong gluten. You may need to add a little more water as higher-protein flours absorb more liquid.
For whole wheat lavash: Knead patiently, as the dough will be less elastic. Don't be afraid to add extra flour during the rolling process, as it can be more prone to tearing. If the lavash becomes too crisp, a light misting of water and resting under a towel can re-soften it.

For further guidance on lavash preparation, including using a blend of flours, a comprehensive recipe can be found at King Arthur Baking.

Conclusion: Choosing the Right Flour for Your Lavash

The best flour for lavash ultimately depends on your desired outcome. For a classic, soft, and pliable wrap, all-purpose flour is the easiest and most reliable choice. If you seek a bread with more chew and substance, bread flour will deliver a heartier result. For a rustic, nutty flavor and a healthier option, whole wheat flour or a blend is an excellent path, accepting that the texture will be denser and rolling may require more care. By understanding how each flour affects the final product, you can confidently choose the right one to make your perfect lavash at home.

Frequently Asked Questions

Yes, you can use whole wheat flour, but it will result in a denser, earthier-tasting lavash that is less pliable and more prone to tearing than lavash made with all-purpose flour.

All-purpose flour is generally considered the best choice for achieving a soft and pliable lavash that is perfect for rolling into wraps.

Using bread flour, which has a higher protein content, will result in a chewier and sturdier lavash with more structure than one made with all-purpose flour.

Traditionally, lavash is made with a simple wheat flour, water, and salt dough. While many modern recipes use all-purpose flour, authentic Armenian lavash is made in a specific manner using wheat flour.

Yes, mixing flours is a common technique. For example, a blend of all-purpose and whole wheat flour can provide a good balance of texture and flavor.

Lavash is typically thinner and uses a flour type that promotes pliability or crispness depending on preparation. Pita is usually thicker, puffs up to create a pocket, and is often made with a higher-protein flour, though recipes vary.

Higher protein flours like bread flour make a more elastic dough that can be stretched, while whole wheat flour can make the dough tougher and more difficult to roll thinly without tearing.