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About the Recipe: When soft, Lavash is wrapped around barbecued meats and spicy peppers for lunch, salty cheese for snacks, or topped with cheese curds and jam for breakfast. This recipe baked into crisp cracker bread that we cracked into smaller pieces and enjoyed with our evening dinner
Recipe Inspired by: Rima Timbaryan, Doug Kalajian’s mother. History of Recipe Preserving Armenian culture, memory, and identity in the kitchen See: https://www.smithsonianmag.com/travel/tastes-memory-lavash-and-armenian-identity-180958673/
The recipe originally appeared on the Smithsonian Center for Folklife and Cultural Heritage.
Cook’s Note: Double the recipe for more servings. Serve with your favorite fruits, snacks, or soups. We found that rolling the dough between parchment paper, made it easier to roll into a thin sheet of dough.
For Crisper Cracker-like Snacks: After baking, if you want to make some of them crisper, place softer pieces on cookie sheet; spray lightly with olive oil; broil until brown, about 3 to 4 minutes. Store any remaining crisp cracker bread pieces in air-tight containers.
To Serve: Remove from oven. Cool completely on cooling rack. Cut or crack into serving pieces. The outer parts will be crisp, and the inner portions will be more bread-like. 2 cracker breads –
Serves: about 4
History of Lavash See: https://en.wikipedia.org/wiki/Lavash
Lavash is made with flour, water, and salt. The thickness of the bread varies depending on how thin it was rolled out. Toasted sesame seeds and/or poppyseeds are sometimes sprinkled on before baking.
Traditionally the dough is rolled out flat and slapped against the hot walls of a clay oven. While quite flexible when fresh, lavash dries out quickly and becomes brittle and hard. The soft form is easier to use when making wrap sandwiches; however, the dry form can be used for long-term storage almost one year.
pdf for Copy of Recipe – Armenian Lavash
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