Lavash
Lavash is recognised by UNESCO as part of Armenian cultural heritage. It was traditionally baked on the walls of a clay oven called a tonir, and a family would bake a year's supply in one day.
A thin, soft Armenian flatbread, baked on a hot surface. It is used to wrap kebabs, scoop dips and serve at every meal.
Ingredients
Method
Mix the flour, salt and yeast. Add the oil and water and knead into a smooth, firm dough. Cover and rest for 1 hour.
Divide into 8 pieces and roll each as thinly as possible into an oval.
Heat a dry frying pan or griddle until very hot. Cook each lavash for 30-60 seconds per side until it blisters and browns in spots.
Stack and wrap in a cloth to keep soft. Eat fresh, or dry and sprinkle with water to soften later.
Roll it as thin as you can. The thinner the dough, the more it puffs and blisters.
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