• We bake the real Armenian Lavash flat-bread

Rolls with mushrooms and cheese



3 Armenian lavash

300 g hard cheese

2 onions

A bunch of dill and parsley

500 g button or bella mushrooms

250 g light mayonnaise.


Spread  thin layer of mayonnaise  on the first sheet of lavash  and put slightly  finely minced dill and parsley on it

Cover it with another bread loaf. Spread thin layer of mayonnaise on it.  Add mushrooms sauteed  with onions and spread them over the lavash loaf.

Place the third lavash sheet and spread mayonnaise over it.  Shred the cheese and scatter it over the lavash leaf.

Wrap up the lavash sheets making rolls, bag them and put in the  refrigerator for a couple of hours letting the bread soak.

Caring for your Lavash

  • If lavash is comsumed within one or two days, you can store it at room temperature, wrapping it up completely in a kitchen towel or a plastic bag

    Cool storage

    For long-term storage,put lavash into a plastic bag and refrigerate it. Lavash can be kept soft for approximately 10 days without losing its taste and quality.

    Dry storage

    Lavash bread dries well in several hours if placed unwrapped at room temperature, and can be kept well several months in a dry place.

    How to soften Lavash

    To soften dried Lavash, sprinkle it with water half an hour before serving, wrap in a kitchen towel, set it aside and let it absorb the water until it softens.