Lavash is one of those rare kitchen staples that works equally well as a blank canvas and as the star of the show. Fresh, it is soft enough to roll into a tight wrap without cracking. Dried, it shatters into the crispiest chips you've ever had. And somewhere in between, it becomes a pizza base, a lasagna sheet, an appetizer tray, and a breakfast tortilla — sometimes all in the same week.
If you have a pack of lavash and don't know what to do with it, here are ten ideas that range from five-minute snacks to proper weekend dinner projects.
1. The classic lavash wrap
This is where most people start, and for good reason. A fresh sheet of lavash is wide, thin, and pliable — perfect for rolling up anything you'd put in a burrito or sandwich, with a much lighter result.
How to do it
Lay your lavash flat. Spread a thin layer of your base — hummus, labneh, tzatziki, or just a drizzle of olive oil — across the bottom two thirds. Add your fillings in a line along the closer edge: grilled chicken or lamb, sliced cucumber, tomato, fresh herbs, pickled onions. Roll tightly from the filled edge, then slice diagonally.
Filling ideas
- Grilled chicken, garlic yogurt, roasted red pepper, arugula
- Falafel, hummus, cucumber, cherry tomatoes, fresh parsley
- Smoked salmon, cream cheese, capers, thin-sliced red onion
- Roast beef, horseradish mayo, watercress, cornichons
Pro tip: If your lavash has dried out slightly, run a damp hand across the surface and let it rest for 30 seconds before rolling. It will become pliable again without tearing.
2. Lavash pizza
Lavash makes an exceptional ultra-thin pizza base — crispier than any dough you can roll at home, and ready in under 12 minutes. Think of it as the grown-up version of a flatbread pizza, but with real character from the tonir-baked texture.
How to do it
Preheat your oven to 220°C (425°F). Place a sheet of lavash directly on a baking rack or on a preheated baking stone. Spread a thin layer of tomato sauce, add your toppings, and finish with mozzarella. Bake for 8–10 minutes until the edges are deeply golden and the cheese is bubbling.
Topping combinations to try
- Classic margherita: tomato, fresh mozzarella, basil
- Mushroom and thyme: sautéed cremini, fontina, fresh thyme
- Armenian-style: lamb kofta, sumac onions, pine nuts, yogurt drizzle
- White pizza: ricotta, garlic oil, spinach, lemon zest
Pro tip: Don't overload the toppings — lavash is thin and will go soggy if the moisture load is too high. Less is more.
3. Lavash chips
This might be the single best thing you can do with lavash that has started to dry out. Lavash chips are addictively crispy, completely customizable, and dramatically better than anything from a bag.
How to do it
Brush a sheet of lavash lightly with olive oil on both sides. Season generously — everything bagel seasoning, za'atar and flaky salt, smoked paprika, or just good salt and pepper. Cut or tear into irregular pieces and bake at 180°C (350°F) for 8–12 minutes, watching carefully as they brown quickly. Let cool completely before serving — they crisp up further as they cool.
Seasoning ideas
- Za'atar, olive oil, flaky sea salt
- Everything bagel seasoning
- Smoked paprika, cumin, garlic powder
- Parmesan, cracked black pepper, rosemary
- Cinnamon sugar (yes, really — serve with apple slices and cream cheese)
Pro tip: Store cooled chips in an airtight container at room temperature for up to a week. They make an excellent charcuterie board filler or soup accompaniment.
4. Lavash lasagna
This is one of those ideas that sounds unconventional until you try it — and then you wonder why you ever bothered making pasta from scratch. Lavash sheets layer beautifully, softening as they absorb the sauce and becoming indistinguishable from proper pasta sheets in the finished dish.
How to do it
Build your lasagna exactly as you normally would, swapping each pasta layer for a sheet of lavash. No pre-boiling required. The lavash will absorb moisture from the sauce during baking, becoming tender and silky. Cover tightly with foil for the first 30 minutes, then uncover for the final 15 to brown the top.
What works well
- Classic meat ragu with béchamel
- Roasted vegetable and ricotta
- Spinach, mushroom, and goat cheese
Pro tip: Make sure your sauce is slightly looser than usual — the lavash needs the extra moisture. A dry lasagna made with lavash can end up with brittle, undercooked layers.
5. Lavash breakfast wrap
A lavash wrap is an excellent vehicle for a full breakfast — eggs, cheese, vegetables — in a portable, mess-free package. It's faster than an omelette, more satisfying than toast, and endlessly variable.
How to do it
Scramble two eggs in butter over medium-low heat until just set. Place on a sheet of lavash with shredded cheese, sliced avocado, and a few dashes of hot sauce. Roll tightly and eat immediately, or wrap in foil for an on-the-go option.
Variations
- Eggs, feta, cherry tomatoes, fresh dill
- Egg, sausage, cheddar, caramelized onions
- Scrambled eggs, smoked salmon, cream cheese, chives
Pro tip: For a crispier result, place the assembled wrap seam-side down in a dry pan over medium heat for 1–2 minutes. The lavash will toast slightly and hold together better.
6. Lavash as a charcuterie board base
Instead of crackers, use torn sheets of lavash as the base for your next charcuterie or mezze spread. The rustic, irregular torn pieces look beautiful on a board, hold up to soft cheeses without getting soggy, and provide a subtler flavor that lets your toppings shine.
How to do it
Tear or cut a sheet of dried lavash into varied pieces — some large enough to scoop, some small. Scatter across the board or into a tall glass jar. Serve alongside labneh, aged cheeses, cured meats, olives, and fresh fruit. For parties, a lightly toasted version (3 minutes in the oven) holds up longer without softening from the cheese.
Pro tip: Lavash absorbs moisture quickly from soft cheeses. If you're setting up a board ahead of time, keep the lavash separate and place it on the board just before guests arrive.
7. Lavash quesadilla
Lavash is thinner than a flour tortilla, which means a lavash quesadilla crisps up faster, gets crunchier at the edges, and has a better cheese-to-bread ratio. It's a simple swap that improves on the original.
How to do it
Place a sheet of lavash in a dry skillet over medium heat. Add shredded cheese to one half — mozzarella, cheddar, Oaxaca, or a mix. Fold the empty half over the cheese. Cook 2–3 minutes per side until golden and crispy. Cut into wedges and serve with sour cream, salsa, and guacamole.
Filling variations
- Black beans, jalapeño, cheddar, smoked paprika
- Pulled chicken, roasted corn, pepper jack
- Spinach, feta, sun-dried tomatoes
Pro tip: Because lavash is thinner than a tortilla, work quickly once the cheese is on — it melts faster and can make the bread soggy if left too long before folding.
8. Lavash soup dippers
Forget croutons. Thin strips of toasted lavash dropped into a bowl of soup at the last moment give you the same crunch without the heaviness. They soften at just the right pace — crispy for the first few bites, then yielding beautifully into the broth.
How to do it
Cut lavash into thin strips or small squares. Toss with olive oil and a pinch of salt. Toast in the oven at 180°C (350°F) for 6–8 minutes until golden. Serve on top of lentil soup, tomato bisque, or a hearty minestrone immediately before eating.
Pro tip: For extra flavor, season the lavash strips to match the soup. Za'atar-seasoned strips are extraordinary on lentil soup; rosemary and parmesan work beautifully with tomato.
9. Lavash as a wrap for grilled meats (Armenian khorovats style)
In Armenian tradition, lavash is the natural accompaniment to khorovats — Armenian barbecue. The warm, soft bread is wrapped around freshly grilled meat, herbs, and roasted vegetables, and eaten immediately. It's one of the best food experiences there is.
How to do it
Grill lamb chops, pork ribs, or chicken thighs over charcoal until beautifully charred. Warm a sheet of lavash briefly over the grill or open flame for 15–20 seconds. Lay the meat on the lavash, add sliced raw onion, fresh tarragon, basil, and cilantro, and a squeeze of lemon. Fold loosely and eat while the meat is still hot.
Herb and condiment pairings
- Fresh tarragon, basil, and flat-leaf parsley (the traditional Armenian herb trio)
- Pomegranate molasses as a drizzle
- Adjika or a simple garlic and herb yogurt
Pro tip: The lavash acts as a heat trap — wrapping the meat in it for even a minute before eating keeps the meat juicy and allows the flavors to meld. Don't skip this step.
10. Lavash nachos
Lavash nachos are what happens when you combine the best qualities of lavash chips with the communal joy of a loaded nacho plate. The result is lighter and crispier than tortilla chip nachos, with a more complex base flavor.
How to do it
Cut lavash into triangles and bake at 190°C (375°F) for 8 minutes until golden. Spread across a baking sheet in a single layer. Top with shredded cheese, black beans, sliced jalapeños, and corn. Return to the oven for 5 minutes until the cheese is melted. Remove and top with cold ingredients: guacamole, sour cream, pico de gallo, fresh cilantro.
Pro tip: Serve immediately — lavash nachos don't hold well once topped. They're best eaten hot and fresh, which makes them perfect for a gathering where everything goes straight from oven to table.
Making the most of every sheet
One of the great things about lavash is that almost nothing goes to waste. A sheet that has gone too dry to use as a wrap becomes chips or soup dippers. Leftover pieces from a pizza night get torn and added to a mezze board. Lavash fits wherever you let it.
The ten ideas above are a starting point, not a limit. Once you start keeping lavash in your kitchen as a regular staple — rather than something you buy specifically for a recipe — you'll find yourself reaching for it constantly.
Ready to stock up? Browse our fresh Armenian lavash and have it delivered to your door.
