How to Store and Reheat Lavash (Fresh and Frozen)
Lavash is designed to be revived. Here is exactly how to store, freeze and reheat it so every sheet is soft and fresh when you want it.
One of the quiet brilliances of lavash is that it was built to keep. For centuries it was dried and stored for months, then revived with nothing more than water. A little know-how and your lavash will always be at its best.
Storing fresh lavash
Fresh lavash is best within 2–3 days. Keep it sealed in its bag at room temperature, or in the fridge if your kitchen is warm. If it firms up, do not throw it out, that is exactly what lavash is supposed to do, and it is easy to bring back.
How to refresh firm lavash
Sprinkle the sheet lightly with water, or pat it with damp hands.
Warm in a dry pan for 20–30 seconds a side, or wrap in foil and warm in a low oven.
Cover with a clean tea towel for a minute so the steam softens it right through.
Freezing lavash
Lavash freezes beautifully. For the best result, freeze it on the day you receive it: keep the sheets flat, squeeze the air out of the bag, and seal it well. Thaw only what you need at room temperature for about 20 minutes, then refresh as above. Avoid refreezing sheets once thawed.
A tip for khash and crisps
Going the other way, a day of air drying makes lavash perfect for khash, or for snapping into shards and baking into crisp lavash crackers for dips.
Want lavash on hand any time? Our Frozen Lavash Pack is snap frozen on bake day, so freshness is locked in from the start.
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