Lavash Restaurant brings you a cuisine thousands of years in the making influenced by tantalizing middle eastern spices. Generally, tondir is located underground. 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 dough must come off the edges of the bowl. Then the balls are rolled into thin layers that are stretched over an oval cushion. Lavash is a traditional thin bread that forms an integral part of Armenian cuisine. The ingredients are … have been unearthed … Firstly they make dough from wheat flour, water and form them into balls. This really works," says Leahy. Yet lavash is also painfully misunderstood outside of the Caucasus. Epicurious may earn a portion of sales from products that are purchased through our site as part of our Affiliate Partnerships with retailers. Thousands of years has passed but the Armenian Lavash has not only occupied the highest place in Armenian cuisine but also acquired the sacramental meaning, symbolizing life and wisdom. Unlike cast-iron, the thin carbon steel of her wok "gets hot really quickly and cools down really quickly" which is great for temperature control, so that you don't scorch the dough as you're working through batch after batch. To revisit this article, visit My Profile, then View saved stories. for topping. "If you look at it from the ground level," says Zada, "it looks like it's just a hole in the ground. If you have electric, you'll need to stick to the grill or a cast-iron griddle (directions for both are included in their lavash recipe). And the process will only work with a gas stove. How to Make This Recipe. They considered building their own tonir, but quickly realized that might be a bit aspirational for the readers of the cookbook they were writing based on their travels through Armenia. Advertisement Step 2 Add water, 1 egg white and melted butter; mix well to make… The dough consists of wheat flour, salt, and water leavened only with a sourdough starter Roll out the dough very thinly, to about 1/16 inch (1,5 mm) thick. Then, when they want to use it, they rehydrate the … Repeat this process 4 times in total with 4 rest periods in order to make the dough very elastic. Come experience the true Armenian kitchen where you enter as a guest and leave as family. Its preparation is typically undertaken by a small group of women, and requires … In Armenian villages, dried lavash is stacked high in layers to be used later, and when the time comes to rehydrate the bread, it is sprinkled with water to make it softer again. Give it a square, rectangular, round, or oval shape of your choice. Ad Choices, Want to Make Great Flatbread at Home? Lavash-making has always been a women-exclusive pastime. That's when Leahy remembered walking through a market in Artsakh, a republic inside the border of Azerbaijan which was once an Armenian province and is today largely populated by Armenian nationals. Using a dough hook, slowly drizzle warm water over the flour mixture while the machine is running. A breakfast game-changer for sure. After baking, lightly spray each lavash with warm water. Learn how to make Armenian lavash and more in Kate Leahy, John Lee, and Ara Zada's book, available on Amazon. Bake each lavash on the stone in an oven at 375 F (190˚C) for 4 to 5 minutes. An ode to Armenian food and culture, Lavash is a cookbook filled with fresh and satisfying dishes served with plenty of pickles and sides, from soups and salads to mains and sweets. There, she says, the cooks use an oven called a saj, which resembles the top of R2D2, with a domed metal top and straight sides, plus a door that opens to a wood-burning interior. We traveled to … Whisk flour and salt together and add to a stand mixer. Then the balls are rolled into thin layers and stretch them over an oval cushion. Sometimes Armenian villagers bake a lot of lavash in autumn and stack high in layers to be used in winter. After these preparations, these with a special skill slap against the walls of the tondir. They … Sturgeon ponds, baking of Lavash. Since 1995, Epicurious has been the ultimate food resource for the home cook, with daily kitchen tips, fun cooking videos, and, oh yeah, over 33,000 recipes. Lavash. At one well-known bakery in Argel—a bakery, Zada says, that looks like someone just opened up their garage—the group watched a team of four women working in concert: the first baker rolling the prepared dough, the next whipping it in her hands like a pizzaiolo and stretching it onto the pillow-like device that helps to shape the dough into paper-thin sheets, the third smacking that pillow against the interior side of the tonir to adhere the dough to oven's curved surface, and the last pulling the bubbled, blistered sheet of bread from the oven and laying it on a stack of finished breads. why lavash is so significant in the global history and to Armenian cuisine; and how John and his team ended up in the middle of a tumultuous protest while working on the book. Lavash through the ages Bread is an ancient and enduring symbol of Armenian heritage, as is the tonir. The act of baking lavash has also been documented in countless paintings. I found the recipe to be clear easy to follow and accurate. In a large bowl, stir together, flour, sugar and salt. Use of this site constitutes acceptance of our User Agreement (updated 1/1/20) and Privacy Policy and Cookie Statement (updated 1/1/20) and Your California Privacy Rights. Nowadays most bakeries use modern ovens specialized to bake Lavash and … They are especially delicious warm from the oven wrapped with cheese and fresh greens … The lavash should be so thin, the morning light shines right through it. How To Make Armenian Lavash One can make lavash using flour, water, and sometimes yeast. Add whole wheat flour and VWG (if using) and whisk to combine. Your email address will not be published. The material on this site may not be reproduced, distributed, transmitted, cached or otherwise used, except with the prior written permission of Condé Nast. In Armenia, where Kate Leahy, John Lee, and Ara Zada went to learn the art of making lavash (the region's traditional flatbread), the dough is cooked in … "Since writing the book," says Leahy, "I've kept the portioned dough in my refrigerator for over five days." She warns that using a carbon steel wok is important since setting the flame of a gas oven directly against the dry surface of a coated-nonstick wok could damage the nonstick coating. Place each bread one at a time on the very hot griddle and bake each bread for about 2 minutes on each side. Log in. 3.Pour water into the hole, constantly kneading the dough with your hands. In Armenia, where Kate Leahy, John Lee, and Ara Zada went to learn the art of making lavash (the region's traditional flatbread), the dough is cooked in clay ovens called tonirs that drop down four feet into the earth. Divide the dough into 3 or 4 dough pieces and roll them up. Dissolve sugar in warm water in mixer bowl – whisk in yeast by hand. Let it rest in a warm place away from drafts for 30 minutes. For extra taste, you can sprinkle on either toasted sesame or poppy seeds before baking. Lavash (Armenian Flatbread) - Tara's Multicultural Table, TOP PICK OF THE WEEK: Atoria’s Family Bakery Flatbreads - Diet Daily Tips. (Lee posted a video of the process at a different tonir here if you want to check it out.). Preheat oven to 400 degrees F (200 degrees C). But that's no matter, extra lavash are great, I'm sure you'll find some way to use them. Add the flour into the bowl of a stand mixer and make a well in its center. Lavash was selected for UNESCO’s intangible cultural heritage list in 2014, and tonirs dating back to the 6th century B.C. Lavash features more than 60 recipes—including how to make the ubiquitous and doable flatbread lavash, the UNESCO-recognized bread of Armenia. Heat the pizza stone for one hour in an oven at 430 F (220˚C). In the 1970s, President Gerald Ford even selected a print of Armenian Ladies Baking Lavash by Armenian American artist Manuel Tolegian for the White House Bicentennial Collection. Lavash is a traditional Armenian flatbread claimed by many food specialists to be Armenian in origin, but it is well-known and prepared throughout Western Asia and the Caucasus. Leahy realized that the domed lid looked a whole lot like an overturned wok. She says that "the longer it undergoes that secondary fermentation, the easier it is to work with.". Mix until the dough comes together, scraping the sides of the bowl when necessary. Back home in the States, Zada and Leahy wondered how they could even get close to replicating the chewy, blistered breads that emerged from that oven. All rights reserved. Add the salt into the center of the well and start kneading at medium speed, gradually incorporating … The bread's thickness differs depending on how flat and thin you roll it out. Our guests discuss Armenian cuisine and the importance of lavash, their research trips to … © 2020 Condé Nast. Use a Wok. Minced … "I thought: Oh wow! The bread is cooked in an oven with wood-fire. It then went onto my own overturned wok (the handle turned into the stove, at Leahy's recommendation, so that it didn't heat up and damage my countertops) and bubbled and blistered beautifully in less than two minutes. Mix salt with bread flour and add mixture on top, and mix in stand mixer with dough hook until completely combined, scraping down sides, as … Finely spread the dough on a lightly floured work surface and fold it in 4, by folding the sides inwards. Armenian, Middle Eastern, Vegan, Vegetarian. I made the lavash this afternoon and I'm eating some right now. assorted seeds, spices, herbs, etc. Traditionally, lavash is cooked against the hot walls of a clay oven. She remembered the market cooks draping thin sheets of dough over the dome, then flipping the dough after a minute to cook the second side. Try lavash and learn more about Armenian foodways at the 2018 Smithsonian Folklife Festival, June 27 to July 1 and July 4 to 8 in Washington, D.C. Kate Leahy is … 1 TBS vegetable oil. 1/3 to 1/2 cup water at room temperature. Katnaghpur Restaurant, Katnaghpur village, Armenia. A few other pointers from Zada: He says that in between batches, be sure to turn off the burner. Leahy counters that you can easily get into a rhythm as you get more experienced, rolling out and stretching one piece of dough while another is griddling, letting a third rest if it's become too elastic to roll out further, turning the stove-top dial up or down as necessary. This dish is often made from meat, but you can also find a vegetarian option as well. The recipe for making Armenian lavash at home is extremely simple: 1.Dissolve 0.5 tsp. For making lavash, Armenians use flour, water, and salt. salt in a glass of warm boiled water. Lavash is an unleavened flatbread common to Armenia and most of the Middle East, Transcaucasia, and Western Asia regions. After preparing them with a special skill slap against the walls of the tondir. Add the salt into the center of the well and start kneading at medium speed, gradually incorporating the water. Place each bread one at a time on the very hot pan and bake for about 2 minutes on each side. If you get the wok too hot, you'll burn the exterior of the dough before it has a chance to cook through. To revisit this article, select My⁠ ⁠Account, then View saved stories. Ingredients Olive oil, for brushing 1 (1/4-ounce) package active dry yeast 1 1/2 cups warm water 1 teaspoon sugar 4 1/2 cups all-purpose flour, plus more for dusting 1 1/2 teaspoons kosher salt 1 tablespoon toasted sesame seeds Preheat the oven to 430 F (220˚C) for 30 minutes (if oven baking is chosen). You can make sandwiches, wraps from lavash, use it in soups and just cover the food with it. For making lavash, Armenians use simple ingredients, including flour, water, and salt. I put that idea to the test: the recipe suggests leaving refrigerated dough at room temperature for an hour before shaping, but I've taken a three-day-old portion of dough and rolled it out straight from the fridge. A way of life Authentic Armenian Experience A way of life. The dried bread is broken up into khash , while fresh lavash is used to wrap the Armenian specialty dish khorovats and to make other wraps with herbs and cheese. Let it rest again for 30 minutes in a warm, draft-free place. Directions Step 1 Making an Armenian Lavash requires flour, butter, salt and water, wood-fired tonir oven, and time. Lavash (Լավաշ) is an Armenian Flatbread now found throughout western Asia and the Middle East. 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