Lavash: How to Buy, Serve, and Keep Armenian Flatbread

A useful guide to choosing lavash, warming it gently, and avoiding waste.

Look at how you will use it

Lavash can be soft and pliable, or drier and more brittle depending on how it was baked and stored. Soft sheets work well for wraps; drier pieces can accompany dips or be used in dishes that soften the bread. Package sizes and thickness vary. Ask a bakery when its bread was made and how it recommends storing that particular batch rather than assuming every lavash behaves the same way.

Warm only what you need

For a flexible wrap, warm a small portion gently and briefly. Excessive dry heat can turn a soft sheet into a cracker. Keep warmed bread covered with a clean towel while the rest of the meal is prepared. If the bread is already quite dry, follow the baker's advice about light moistening; soaking can make thin sheets fall apart. Fold large sheets into manageable sections before putting them on the table.

Plan for the rest of the package

Follow the package's storage instructions, especially when preservatives or fillings are involved. Plain lavash can often be frozen in separated portions in an airtight bag, which makes it easier to take out only what you need. Label the date and avoid repeatedly thawing the entire stack. Torn pieces can become baked crisps, but discard bread with mold rather than trying to trim off the affected spot.

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