I fixed this last night and served it with hummus, ajvar, shish-kebab, and grilled vegetables to general acclaim. The one trick is getting the griddle at the right temperature. The beautiful brown surfaces in the photo are achievable on a medium-hot griddle. Too hot a griddle, and the surfaces are more charred than browned.
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I agree...this isn't lavash. It looks a lot like Laurie Colwin's "mysterious flatbread," though, which is delicious in its own right.
2
No yeast in Lavash, its unleavened.
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What appears in the photo seems more like Indian naan than lavash. For those who are curious, here's a fairly decent recipe for a homemade lavash, though traditionally, a sourdough should be used: http://hubpages.com/food/FlatBread-Recipe-Armenian-Lavash
For more background on lavash: http://www.lavash.ca/ Enjoy.
For more background on lavash: http://www.lavash.ca/ Enjoy.
5
Yum. The recipe for flour tortillas is the same. Are they the same?
I'm not crazy about bread, but wow, does that ever look delicious. Forget about it starting off a meal, that would BE my meal.
2
This looks like Indian Fry Bread cooked halfway on each side in a pan of oil then flattened on a grill to get the raised bits browned. It does look amazing. I thought Lavash was much flatter and kinda crispy. I wish we could get the recipe for the pea/butter spread. I thought it was smashed avocado at first.
3
Thanks Sara Bonisteel for quickly getting the recipe. Otherwise, the article was a tease. I agree with the other commentator that this does not seem to be lavash, which is very cracker-like, but a tasty bread by any name is a good thing.
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This photo is cruel. Can they open a place in SF?
2
where is the recipe for the lavash?
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Any recommendation/s on gluten free flours? Brand names please, hard enough to source stellar GF products. Thanks
1
Try Bob's Red Mill Cup for Cup - it is the most reliable substitute I have found as a celiac who loves to cook and bake. Most cakes turn out perfectly with it, as in people don't realize they are GF. The Artisan Bread in 5 Mins a day have some decent recipes on their website...the boule with eggs worked well for me. I'm not a fan of the Cook's Illustrated or King Arthur blends, or Pamela's.
1
Thanks for the Lavash recipe.
How about also recipe for the pretzel challah mentioned in the article? Sounds yummy
How about also recipe for the pretzel challah mentioned in the article? Sounds yummy
This is definitely NOT lavash, no matter what they say. Not even close. Please do not try to pass this off as something it is not. Maybe it's focaccia, or pizza crust bread, but it is not lavash. If you want lavash, this is lavash, the national Armenian bread: https://www.youtube.com/watch?v=atUqWxLQyZQ
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1
I've tried to look up the receipt for soft lavash bread made with yeast but there simply aren't any out there. so one that looks like this would be appreciated.
We reached out to the chef Joe Dobias for the lavash recipe. His version follows. It has not been tested by the staff of NYT Cooking.
Lavash Bread
Time: 35 minutes
Yield: 6-8 portions
Ingredients
1 1/2 teaspoons dry yeast
2 cups of warm water
2 tablespoons granulated sugar
5 1/2 cups all-purpose flour
1 1/2 teaspoons salt
1. Proof yeast, sugar, and water in a bowl for 10 to 15 minutes. As soon as mixture foams, add salt and flour.
2. Mix together by hand adding more flour if needed. Knead the dough for 2 to 3 minutes.
3. Put a little olive oil in a fresh bowl and transfer dough to it. Cover with plastic wrap. Proof for another 15 minutes.
4. Take 2 to 3 ounces of dough in your hands. Press it onto a hot griddle coated with olive oil using your finger tips to gently spread the dough over the hot griddle. Season with salt, pepper and olive oil.
5. Cook 3 to 4 minutes on each side, and continue to flip dough for another 2 minutes. Take off heat when lavash is brown and crispy.
Lavash Bread
Time: 35 minutes
Yield: 6-8 portions
Ingredients
1 1/2 teaspoons dry yeast
2 cups of warm water
2 tablespoons granulated sugar
5 1/2 cups all-purpose flour
1 1/2 teaspoons salt
1. Proof yeast, sugar, and water in a bowl for 10 to 15 minutes. As soon as mixture foams, add salt and flour.
2. Mix together by hand adding more flour if needed. Knead the dough for 2 to 3 minutes.
3. Put a little olive oil in a fresh bowl and transfer dough to it. Cover with plastic wrap. Proof for another 15 minutes.
4. Take 2 to 3 ounces of dough in your hands. Press it onto a hot griddle coated with olive oil using your finger tips to gently spread the dough over the hot griddle. Season with salt, pepper and olive oil.
5. Cook 3 to 4 minutes on each side, and continue to flip dough for another 2 minutes. Take off heat when lavash is brown and crispy.
30
Okay, now what about that beautiful spring-pea butter recipe.
15
Recipe, please! Can you add the link?
6
Wish that you had printed a recipe for the lavash.
5
Where's the lavash recipe to go with the article?
5
Yes, recipe please!
1