Main Difference
The main difference between Pita and Lavash is that the Pita is a soft, slightly leavened flatbread baked from wheat flour and Lavash is a flatbread.
Which one should you choose? It depends on what you’re making:
- For wraps and sandwiches: Both work, but lavash is thinner and more flexible
- For dipping: Lavash crisps up beautifully; pita creates perfect pockets
- For pizzas: Lavash makes an ultra-thin crust; pita gives you a thicker base
Lavash’s thin, pliable texture makes it ideal for rolling around fillings without cracking. Try it with our Markook Thinnest Flatbread – the most flexible option for wraps and kebabs.
At Breadmasters, we specialize in authentic Armenian lavash. Our stone-oven baked flatbreads bring generations of tradition to your table.
Pita
In many languages, the word ‘pita’ refers not to flatbread, but to flaky pastries; see börek. Pita’s pocket structure is perfect for stuffing. If that’s what you’re after, you’ll love our Stone Lavash, which can be warmed and opened just like traditional pita.
Pita ( or US: ) in Greek, sometimes spelled Pitta (mainly UK), also known as Arabic bread, Lebanese bread, or Syrian bread, is a soft, slightly leavened flatbread baked from wheat flour, which originated in Western Asia, most probably Mesopotamia around 2500 BC. It is used in many Mediterranean, Balkan, and Middle Eastern cuisines, and resembles other slightly leavened flatbreads such as Iranian nan-e barbari, Central and South Asian flatbreads (such as naan), and pizza crust.
🥙 Experience the Difference Yourself
The best way to understand the difference? Taste them side by side.
| Our Recommendation | Best For | Try It |
|---|---|---|
| ARA-Z Lavash Flatbread | Authentic Armenian experience, wraps, pizzas | Shop Now → |
| Markook Thinnest Flatbread | Ultra-thin wraps, kebabs, delicate rolls | Shop Now → |
| Stone Lavash | Heartier texture, stuffed sandwiches | Shop Now → |
Not sure which to choose? Our Variety Pack lets you try multiple styles in one box.
Shop Variety Pack → and Shop Variety Pack 2 →
Lavash
Lavash (Armenian: լավաշ; Turkish: lavaş; Kurdish: nanê loş; Persian: لواش; Georgian: ლავაში) is a soft, thin unleavened flatbread made in a tandoor and eaten all over the South Caucasus, Western Asia and the areas surrounding the Caspian Sea. Lavash is one of the most widespread types of bread in Armenia, Azerbaijan, Iran and Turkey.
In 2014, “lavash, the preparation, meaning and appearance of traditional bread as an expression of culture in Armenia” was inscribed in the UNESCO Representative List of the Intangible Cultural Heritage of Humanity. In 2016, making and sharing flatbread (lavash, katyrma, jupka or yufka) in communities of Azerbaijan, Iran, Kazakhstan, Kyrgyzstan and Turkey was inscribed on the list as well.
Read more at: https://www.askdifference.com/pita-vs-lavash/
🍽️ What to Make with Each Bread
With Lavash (thin & flexible):
- Kebab Wraps – Fill with grilled meat, veggies, and garlic sauce → Musakhan Wraps
- Lavash Pizza – Top with sauce and cheese, bake until crisp → Breakfast Flatbread Pizza
- Pinwheels – Spread with cream cheese, roll, and slice for appetizers → Strawberry French Toast Pinwheels
With Pita (pocket-style):
- Stuffed Pita – Fill with falafel, hummus, and fresh veggies → Meatball Mozzarella Wraps or Hot Chicken Sandwich Wraps
- Pita Chips – Cut into triangles, brush with oil, bake until golden → Buffalo Chicken Dip with Flatbread Chips
Our Markook Thinnest works beautifully for all lavash-style recipes, while Stone Lavash mimics traditional pita applications.
📦 Shop the Breads Mentioned in This Guide
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