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Georgian Lavash bread authentic
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5 from 1 vote

Georgian Bread (Lavash/Pita)

Course Bread
Cuisine Georgian
Keyword Georgian Bread
Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes
Servings 1 Bread


  • 300 grams Bread Flour
  • 200 ml Warm Water
  • 1 tsp Salt
  • 1 tsp Dry Yeast
  • 1 tsp White Sugar


  • In a bowl, mix all the dry ingredients together. Slowly add the water and combine well.
  • Pour dough onto a counter top and start kneading it until it is doughy and tacky. Place back in the bowl and cover with a damp towel for about an hour.
  • After an hour you can stretch the dough into a circle or oval and punch a hole in the middle. You can use your finger or a chopstick...doesn't really matter.
  • Place dough into a preheated oven at 220°C or 430°F for about 10 minutes. About 5 minutes in, I like to quickly open the oven and spritz the top of the bread with water to help create the crusty brown spots on top.


Georgian Bread is best eaten the same day it is made, preferably straight out of the oven. I like to pair it with my Shakshuka since it tastes great with the tomato sauce and egg.