Where to find lavash bread

This allows it to brown and crisp up on the exterior in a flash, while still remaining flexible and tender within. By the time the bread had begun to brown after about 3 minutes it was also dried out and cracker-like. So I turned up the heat by turning on the broiler. This was more promising, because almost as soon as I slid the bread onto the steel it began to bubble and blister—clearly the hot broiler was a better approximation of the live fire of the tonir.

Except there was one problem: eventually after about 15 seconds or so , the smaller bubbles all combined into one as the bread puffed up like a giant pita. And once the top of the balloon hit the hot broiler element, it burned and burst.

So I moved the baking steel lower in the oven, to give the bread plenty of room to expand—all the way down to the lower-middle rack. This setup worked like a charm: the bread puffed up fully in about 30 seconds, after which I flipped it and let it bake for another 5 seconds or so before pulling it out. While lavash baked in a tonir bubbles and blisters, it does not inflate like a balloon, because it cooks so fast it doesn't have time to. And while my lavash didn't bake quite like one done in a tonir, the end result was tender, moist, and thin enough that it didn't matter.

Once I had a baking method that worked, I focused on improving the dough formula. It took a few weeks of tweaking, but I finally landed on something I was happy with. Here are the issues and the improvements I made to fix them:. A few other key things to know about making lavash:. Place flours, cornstarch, and yeast in a medium bowl and whisk to combine. Add milk, oil, and honey and stir with a wooden spoon or dough whisk until combined and no dry flour remains, 15 to 30 seconds.

Cover and let sit at room temperature for 20 minutes. Add salt to top of dough and, using lightly-moistened hands or a dough whisk , knead in bowl until salt is fully incorporated and dough is even in texture, about 30 seconds. Cover and let sit at room temperature for 45 minutes. Using lightly-moistened hands, knead dough in bowl until uniform in texture, 5 to 10 seconds. Cover and let sit at room temperature until puffy and not quite doubled in volume, 30 to 60 minutes.

Transfer dough to lightly-floured counter, flour top of dough lightly, and divide into 4 equally-sized pieces about g each. Form each piece into a smooth, taut round. Coat each dough ball lightly with oil, then transfer to lightly-oiled containers or a lightly-oiled tray, spaced at least 2 inches apart.

Cover and refrigerate for 12 to 24 hours. Adjust oven rack to lower-middle position. Set a wire rack inside a rimmed baking sheet, cover with a clean dish towel, and set aside. Flip dough ball over once or twice to coat thoroughly with flour.

Using a rolling pin, roll gently into a roughly by inch rounded rectangle, flipping dough as needed to coat with flour and prevent sticking or tearing. Using a fine pastry brush, brush excess flour from top surface of dough. Transfer lavash to an by inch sheet of parchment, and then to a lightly-floured wide peel, rimless cookie sheet, or inverted rimmed baking sheet. Using misting bottle, mist top of dough lightly with water. Transfer to baking surface. Bake until dough puffs up into a single balloon, about 30 seconds; the color change will not be substantial.

Flip dough, remove the parchment sheet, and bake for an additional 10 seconds. If dough does not puff completely after 30 seconds, flip anyway. My Recipe Box. Join Now Sign In. Lavash Bread. Provided By RecipeTips. An Armenian flat bread or cracker bread that is traditionally made from a dough that is formed into a circle from 6 inches to 14 inches in diameter and baked.

In the Middle East it is a traditional bread that is eaten as a cracker when baked into a dry, crispy form or it can be moistened to make it soft and more bread-like to be served with a meal.

Lavash can be found in some grocery stores and specialty food shops. To moisten the lavash, take one piece at a time and hold under cold running water, making sure both side get moistened. Place the dampened bread into a plastic bag and set it aside for 3 hours. Moistening the lavash in this manner will make the bread flexible and chewy. It is a cracker bread that is commonly used to garnish salads, main dishes, or served as an appetizer and snack, often topped with a cheese melted or spreadable and other ingredients.

Lavash Bread Reviews. Sprinkle water on either side and cook for 1 minute on each side. Please note: All appliances vary. These instructions are guidelines only, please ensure your food is piping hot before eating. Store this product in a cool dry place away from direct sunlight. Modern Persian Kitchen. Cart 0. Sign In My Account. Supper Club Charity. Dishes Lavash Bread. Dairy free Veggie.