I've been baking my mother-in-law's wonderful recipe for lavash for over 35 years. It's very different from the thin, wrap-able lavash most are familiar with. Because it's time-consuming and requires a fair amount of oven time, summertime is not the best time for me to make it. So, I decided not to make it.
|Cook #2 next to tonir|
|Lavash cook #1 in Armenia|
To make authentic, old-world lavash, one would need a tonir (an in-ground clay oven), a hot fire, a cooking partner, and a lot of patience. Nope, not going to happen!
After having seen authentic lavash being made from scratch in Armenia, I knew this preparation would be better handled with another pair of hands, so my plan was to make this when my daughter came to visit, but time did not permit.
1. In a mixing bowl, whisk together flour(s) and salt, until well-combined.
Divide the dough into 8 equal-sized pieces; roll each piece into a ball.
one at a time, into a very thin circle measuring about 8 – 9 inches
in diameter. (As you may have noticed, mine turned out more 'rustic'
in shape than circular!)
high heat. Carefully transfer one rolled dough sheet at a time in the
it over the rolling pin and lay it into the hot pan.
lavash from burning. Flip it onto the other side and cook, shaking the
pan, for one more minute. Place on a cooling rack. (This is where having
a second pair of hands really helps!)