• We bake the real Armenian Lavash flat-bread

Crispy roll-ups


1 lavash

150g of hard cheese

1 egg

1 bunch of green onion

Vegetable oil




Shred the cheese using a coarse cheese grater. Boil an egg hard, then cool it, shell and mince it. Chop the green onion finely. Put all ingredients together, mix thoroughly and salt the mixture. Cut lavash in large squares. Put the filling in the middle of each square piece and roll it up. Roast on the pan until it gets golden colour.

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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.