Answer: Make a stovetop version!
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 |
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.
 |
| Homemade Stovetop Lavash |
Homemade Stovetop Lavash
Directions:
 |
| Step #2 |
2. On a lightly floured work surface, knead the dough until it is smooth.
Divide the dough into 8 equal-sized pieces; roll each piece into a ball.
 |
| Step #3 |
3. Continuing to work on a lightly floured work surface, roll each 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!)
 |
| Step #4 |
4. Place an ungreased, 12-inch, non-stick skillet on a large burner set to
high heat. Carefully transfer one rolled dough sheet at a time in the
heated pan.
it over the rolling pin and lay it into the hot pan.
 |
| Step #5 |
5. Cook for about 1 minute while shaking the pan to prevent the lavash from burning. Flip it onto the other side and cook, shaking the pan for one minute.
Place lavash on a cooling rack. (This is where having a second pair of hands really helps!)
6. Continue the process until all pieces have been rolled out, cooked and completely cooled.
I’d used only all-purpose flour, that might have made a difference.
(Using a bottle with a spray nozzle works nicely as long as you don’t get the lavash too wet.) Stack the pieces with either parchment or paper towel placed in between. Lightly cover the stack in plastic wrap for about an hour.
freezer. Thaw at room temperature for about 30 minutes while still wrapped.
I will try this!
When you try this, I'd like to hear your thoughts!
Hey Robyn, one way of storing the lavash that I saw done in Armenia is to let it dry out, then stack it in a ventilated location away from pests. When you want to use it, you sprinkle with water,let it soften a bit, roll it in a towel to let it finish softening, and voila! Though I have to say that the freezer method is a lot more economical in terms of space.
You're right, Ara. That's been a tried-and-true technique for ages by our elders. Thanks for mentioning it!
Awesome recipe, made it for the first time. Thank You, I'm trying to learn some dishes so I can prepare them for my relatives when they come in January.